A perfect compliment to all of the traditional Christmas dinner trimmings, this vegan nut roast is packed full of lentils, vegetables and nuts.
Suitable for Vegan, Vegetarian, Gluten free
1 onion, finely diced
2 cloves of garlic, minced
1 medium carrot, finely grated
300g cooked red lentils
200g mixed chopped nuts
50g pumpkin seeds
200g chopped dried apricots
1 tbsp ground flaxseed
2 tbsp rapeseed oil
3 tbsp water
1 tbsp Cracked black pepper
1 tbsp Rosemary
Preheat the oven to 180°/ Gas 4 and line the base and sides of a 450g loaf tin with non-stick paper.
In a small bowl, make up the flax egg by adding the 1 tbsp flaxseed to the 3 tbsp water. Mix and set aside to thicken.
In a large saucepan, heat the rapeseed oil and then add the diced onion and the minced garlic. Season with salt, cracked black pepper and the fresh herbs and cook until softened. Then remove from the heat and stir in the finely grated carrot.
Add the cooked red lentils to a large mixing bowl and mash lightly with a fork or potato masher (if your lentils are already quite mushy, you can skip this step). Add the onion and carrot and give everything a good stir.
Add in the mixed chopped nuts, pumpkin seeds and chopped dried apricots and stir to combine. Finally add the flax egg and mix again.
Tip the mixture into the prepared loaf tin and press in firmly, you want it to be very compact. Pop the tin into the oven and bake for 30-40 minutes, until the top is firm and golden.
Remove from the oven and allow to sit for 10 minutes or so, before turning out and cutting into slices. Best served warm with a festive sauce or vegan gravy.