Nut Roast recipes (with Wellington option)

A plant-based nut roast is an increasingly popular option for Christmas. Here are some recipes to try and the good thing is you don’t have to be exact and you can substitute for ingredients you haven’t got. Worth having a look at these recipes: Jamie Oliver’s Vegetarian Christmas Nut Roast or Hairy Bikers Christmas nut roast with mushroom gravy (pictured above).

Please comment below with your favourite nut roast tips and recipes!

Lentil and cashew nut roast by Maggie Pannell

Ingredients Serves: 4
200g red split lentils/ cooked grains (eg spelt)
450ml vegetable/marmite stock
1 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
100g unsalted nuts
spinach, leeks, red pepper, mushrooms, half apple finely chopped
sundried tomatoes
dates, finely chopped
100g wholemeal breadcrumbs/mashed (sweet) potato/cooked chestnuts
1tbsp lemon juice
75g mature Cheddar cheese, grated
3 tbsp chopped fresh herbs
1 egg, lightly beaten

QUICK TOMATO SAUCE:
11bsp tomato puree
½ tsp paprika
400g can chopped tomatoes
150ml dry red wine or vegetable stock
4 tsp dried mixed herbs

Method
Prep: 40 min /Cook: 1 hour
1. Rinse the lentils in a sieve under cold running water Drain, then tip into a saucepan. Add the stock and bay leaf and bring to the boil. Reduce the heat to a gentle simmer, then cover and cook for 15 minutes until the lentils are soft and pulpy and the stock has been absorbed. Stir once or twice towards the end of to prevent the lentils sticking. Discard the bay leaf.
2. While the lentils are cooking, put the cashew nuts in a non stick frying pan and toast over a moderate heat until lightly browned, stirring frequently. Set aside to cool, then roughly chop. Preheat the oven to 190″C/gas 5.
3. Select any shaped tin where the mixture depth will be 4 – 5 cms. Line the bottom with a piece of greaseproof paper.
4. Add the oil to the frying pan and cook the onion over a moderate heat for 5 minutes. Remove half the onion and set aside for the sauce. Add the leeks, red pepper, mushrooms and garlic to the pan and cook for a fürther 5 minutes, stiming occasionally, until tender. Stir in the lemon juice.
5. Tip the lentils and vegetables into a mixing bowl. Stir in the breadcrumbs, cashew nuts and 2 tbsp of the parsley, followed by the grated cheese and beaten egg (when the mixture has cooled down a bit so it doesn’t cook on impact). Season to taste, then spoon into the loaf tin. Level the top and cover with a piece of lightly oiled foil.
6. Bake the loaf for 30 minutes, then remove the foil and bake for a further 30 minutes or until a skewer inserted into the centre comes out clean, Remove from the oven and leave to cool and set in the tin for 10 minutes before turning out and cutting into thick slices.
7. While the loaf is baking and resting, make the tomato sauce: put the reserved onion and remaining sauce ingredients in a small pan. Bring to the boil, then reduce the heat, and simmer for 20 minutes until slightly reduced. Stir in the remaining chopped parsley before serving with the loaf.

If you want to push the boat out, try this wellington version with pastry:

Vegetarian Nut Roast Wellington

This recipe has been adapted from Vegetarian Nut Roast Wellington and thespruceeats.com/mushroom-wellington

Preheat the oven to 175°C fan/195°C/375°F/Gas mark 5

Unroll a sheet of puff pastry, place one portion of filling in the centre and form it into a loaf shape, leaving an 8cm border of pastry clear of filling all the way round.

At each corner, cut a 6-cm square from the pastry sheet, stopping 2cm away from the filling. Reserve these pastry squares for decoration. Using a pastry brush, brush the beaten egg over the pastry border. Fold the two short ends of pastry up and over the filling. Now fold the two long sides of pastry over the filling until they meet in the middle – you may have to gently stretch it to cover the filling. Press the pastry edges together to seal the parcel. Repeat with the remaining filling and puff pastry.

Carefully turn the parcels over so that joins in the pastry are underneath and place on a baking tray lined with parchment. If you like, gently score the surface of the pastry parcels with a pattern. Score lines, or diamonds, or whatever you fancy, just be very careful not to cut too deeply through to the filling.

Next, cut out decorations from the pastry scraps. (I like holly leaves and berries, but be creative!) Brush the parcels all over with the remaining egg wash and add the pastry decorations. Brush again with more egg wash. Bake in the hot oven for 30–40 minutes or until the pastry is shiny and golden.

These Wellies can be made up to 2 days in advance. Make both parcels, but do not glaze them with egg wash. Place on a lined baking tray, cover with cling film and keep chilled in the fridge. Before cooking, remove from the fridge to bring them back to room temperature. After an hour out of the fridge, glaze the parcels with egg wash and bake as directed.

Eat hot or cold.

Top tips:

  • The key to creating a light, crisp Wellington is to make sure all your ingredients are cold when assembling and that they have been dried carefully before assembly.
  • At each step of the way the filling ingredients are cooked and drained on paper towels. Don’t skip these steps, since they help prevent a soggy bottom.
  • Rest the Wellington once assembled for at least a couple of hours. This gives it time to settle and the pastry to relax.
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