Vegetarian Roast (Nut Roast With Cranberries)
A wonderful centrepiece for a meat-free Christmas dinner - our Vegetarian Roast with Cranberries & Pistachios is our favourite thing to have with a good helping of delicious gravy and all the other compulsory trimmings! Made with two types of mushrooms and green lentils, and generously studded with pistachios and dried cranberries, this is a good-looking roast that will impress both with the flavours and textures!
Equipment
- Food processor (optional)
Ingredients
- 100 g dried green lentils
- 150 g chestnut mushrooms finely chopped
- 30 g dried porcini mushrooms
- 60 g dried breadcrumbs
- 1 brown onion finely chopped
- 80 g cheddar cheese coarsely grated
- 20 ml soy sauce
- 40 g dried cranberries roughly chopped
- 50 g pistachio kernels roughly chopped
- 1 teaspoon dried thyme
- 20 g butter
Instructions
- Cook green lentils following instructions on a packet. Once cooked, drain and leave to cool down.
- In the meantime, pour hot water over dried porcini mushrooms, just enough to submerge and leave for 15-20 minutes for the mushrooms to rehydrate. Then chop them finely.
- Heat a large non-stick frying pan over low heat. Melt the butter in the pan, then add the onions and sautee for 6-7 minutes until softened. Add the chopped chestnut and porcini mushrooms, a pinch of salt and cook for a further 7-8 minutes until the water has released and evaporated.
- Preheat the oven to 200°C Fan.
- Mash the cooled lentils into a rough paste (if you have a food processor, just blitz them for a few seconds). Add the cheddar, cranberries, pistachios, breadcrumbs, thyme, soy sauce, 2 tablespoon of water, onion & mushroom mixture to a large bowl and mix. It may look a little dry but that's ok.
- Line a small loaf tin with baking parchment and grease lightly with vegetable oil.
- Add the roast mixture to the tin, pressing down into the corners and smoothing out the surface.
- Place the roast in the oven for 40-45 min. The top should have browned and the roast should be firm when pressed. Leave the roast to cool in the tin for 5 minutes.
- Gently turn the roast out onto a chopping board, let it cool slightly and scut into thick slices.
- Serve the roast with lots of gravy and all your favourite vegetables.
Nutrition
Calories: 397kcalCarbohydrates: 46gProtein: 18gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 32mgSodium: 555mgPotassium: 721mgFiber: 11gSugar: 11gVitamin A: 396IUVitamin C: 4mgCalcium: 218mgIron: 4mg
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