Christmas Nut Roast

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Vegetarian? Don't miss out this Christmas. Make my vegetarian Christmas Nut Roast for a showstopping centrepiece the whole family will love.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: British

Keyword: bread, butter, carrot, celery, cheddar cheese, chestnut mushrooms, cinnamon, cranberries, garlic, nutmeg, nuts, olive oil, onion, orange juice, parsley, parsnips, red lentils, rosemary, star anise, thyme, vegetable stock, vegetarian

Servings: people

Calories: 438.52kcal

Author: Emma

Equipment

1 lb loaf tin
A food processor or blender

Ingredients

For the roasted parsnips

150 grams parsnips roughly 2 medium parsnips
2 tbsp olive oil

For the nut roast

1 large white onion
125 grams celery
150 grams carrot roughly 2 medium carrots
200 grams chestnut mushrooms
3 cloves garlic minced
100 grams red lentils
300 ml vegetable stock
2 slices white bread
200 grams mixed nuts such as walnuts, hazelnuts, brazil nuts, almonds
4 sprigs thyme
4 sprigs rosemary
1 handful flat leaf parsley
150 grams cheddar cheese or a vegan alternative
salt to taste
pepper to taste
50 grams butter or a vegan alternative, melted

For the cranberry sauce

150 grams cranberries fresh or frozen
50 grams brown sugar
50 millilitres orange juice
1 star anise
1/2 tsp cinnamon
1/4 nutmeg grated

Metric - US Customary

Instructions

Begin by lining a 1lb loaf tin with grease proof paper and place to one side.
Cut the parsnips in half length-ways and roast in the oven with 2 tbsp olive oil for 30 minutes while you prepare the rest of the nut loaf.
Roughly chop the celery, carrot and onion by placing into your food processor/blender and pulse until you've achieved a rough, chopped texture.
Place the chopped celery, carrot and onion into a pan with 1 tbsp olive oil and a big pinch of salt and cook on a medium heat for 5 minutes or until soft.
Next chop the mushrooms (again using the pulse setting of your food processor/blender) and add to the pan along with the minced garlic and cook for 5 minutes, stirring regularly.
Add the lentils and stock to the pan and simmer on a low heat until all of the liquid has been absorbed.
Set the pan to one side and allow to cool completely.
Next, place the white bread into the food processor / blender. Turn it on a low, constant speed and blend until breadcrumbs have formed. Place the breadcrumbs into a bowl.
Add the nuts and herbs to the food processor / blender and pulse until you've achieved a coarse, chopped texture.
Add these to the breadcrumbs.
Lastly, pulse the cheese in the food processor / blender until it resembles breadcrumbs and add to the breadcrumbs and nut mix along with salt and pepper.
Stir the breadcrumb mix into the vegetables in the sauce pan until fully combined. Add the melted butter to bind.
By this point the parsnips will be ready to come out of the oven.
Place in a layer at the bottom of the loaf tin.
Spread the nut roast mixture over the parsnips and smooth out until it is level.
Cover the tin with foil and bake in the centre of the oven for 30 minutes.
In the meantime, add the cranberries to a small pan with the sugar, orange juice and spices.
Heat on low until a sticky sauce has formed.
Once the 30 minutes is up, remove the foil from the nut roast and heat uncovered for 15 minutes or until the loaf feels firm to the touch.
Remove the nut roast from the pan by flipping it out on to a serving dish and removing the grease proof paper.
Top with the cranberry sauce, a few additional fresh herbs and enjoy!

Nutrition