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Vegetarian Christmas Roast

Serves 4

Description/Notes:

A scrumptious Christmas nut roast that will suit most vegetarians. Serve with brussels sprouts and cranberry sauce to make this a truly memorable meal.

Ingredients:

For the Roast:

  • 1 large onion, thinly sliced
  • 8 oz. (225g) dark brown lentils
  • 4 oz. (125g) brazil nuts, shelled and finely chopped
  • 4 oz. (125g) walnuts, shelled and finely chopped
  • 4 oz. 9125g) hazelnuts, shelled and finely chopped
  • 2 tbsp. chopped thyme
  • 2 tbsp. chopped parsley
  • 1 tsp. chopped rosemary
  • 4 tbsp. dry red wine
  • salt and ground black pepper
  • 1 tbsp. chopped savory
  • 1 bayleaf

    For the stuffing

  • 4 oz. (125g) whole-wheat breadcrumbs
  • 6 sage leaves, chopped
  • 5 tbsp. dry red wine
  • 4 tbsp. olive oil
  • 1 onion, sliced and chopped
  • salt and ground black pepper

    For the Topping:

  • 3 oz. (75g) whole-wheat breadcrumbs
  • 4 tbsp. olive oil
  • 2 tbsps sesame seeds

    Cooking Instructions:
    1. Put the lentils, sliced onion and bayleaf in a pan of water, bring to the boil and continue boiling until they are well softened
    2. Remove the bayleaf then drain and mash the onion and lentils
    3. Add the nuts to the lentil puree then stir in the herbs, wine and seasoning
    4. For the stuffing gently cook the onion in the oil until the onions soften
    5. Remove the pan from the heat and mix in the breadcrumbs, seasoning, sage and red wine
    6. Take a flat ovenproof dish and spread half the lentil and nut mixture over the base
    7. spread the stuffing mixture over it then cover with the remaining lentil mixture
    8. Shape the whole to resemble an oblong loaf with the stuffing completely inside
    9. Mix together the topping mixture of breadcrumbs, oil and sesame seeds then press the mixture over the roast
    10. Bake in pre-heated oven at 400f, gas mark 6, 200C for about 45 minutes or until the topping mixture is brown and crispy



    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000