Stuck for a veggie/vegan main for christmas or the new year? Don’t worry – I got ya! I have to be honest, before I created this recipe I had never made a nut roast before so it was a new experience for me. However it is delicious and I’m actually freezing the rest of this one and saving it for Christmas day! Enjoy
Ingredients
- 60g red lentils, cooked according to instructions
- 1 medium sweet potato
- 125g stuffing
- 280ml boiling water
- 1 tsp olive oil
- 2 onions, diced
- 1 tsp chopped garlic
- 150g mushrooms, diced
- 4 dried apricots, diced
- 1/2 cup cranberries
- 1 tsp of: garlic powder, sage, oregano, paprika
- 1/4 tsp salt
- 3 pieces of fresh rosemary, chopped
- 40g oats (1/2 cup)
- 60ml water (1/4 cup)
- 20g pumpkin seeds
- 41g Chika’s honey spiced nut mix
- 15g walnuts, chopped
- 30g cashews, chopped
- 2 tbsp cranberry sauce
Method
- Preheat oven to 180c and line a loaf tin with baking paper or a liner. Cook lentils according to packet instructions. Mix stuffing with water and set aside
- Pierce sweet potato and microwave for 5 minutes until soft
- Combine lentils, stuffing and sweet potato in a bowl and set aside
- In a pan, heat the olive oil and sautee the onions and garlic. After a few minutes add the mushrooms. Fry for about 5 minutes
- Add the mushroom mixture to the stuffing mixture. Add the apricots, cranberries, garlic powder, sage, oregano, paprika, salt, rosemary and mix
- Add the oats, water and remaining nuts and mix thoroughly
- In the bottom of a loaf tin spread a thin layer of cranberry sauce. Add the nut roast mixture and press down so it is tightly packed
- Place in the preheated oven. After 40 minutes cover with foil and bake for 20 more minutes
- Remove for oven and allow to cool for 10 minutes, then serve!
