This hearty nut roast is packed with fibre, antioxidants, heart-healthy fats and all of your Super Six, making it a nourishing, flavourful plant-based centrepiece for the holiday season (and beyond!).
Ingredients
- 2 tbsp extra virgin olive oil
- 1 red onion, diced
- 2 garlic cloves, crushed
- 2 tbsp balsamic vinegar
- 1 carrot, washed and grated (no need to peel)
- 200g mushrooms, finely chopped
- 1 tin green lentils, drained & rinsed
- 1 tin mixed beans, drained & rinsed
- 200g mixed nuts of choice (60g kept whole, remaining very roughly chopped)
- 50g porridge oats
- 100ml vegetable stock or water
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 3 tbsp grated parmesan
- ½ tsp salt
- Good grating of black pepper
- 1 large handful spinach
- ¼ tsp ground allspice (optional)
- ½ tsp ground or grated nutmeg (optional)
- 1 tbsp dried cranberries (optional)
Method
- In a large pan, gently heat the olive oil. Add the chopped red onion and cook until soft and translucent.
- Place the oats in a small bowl, cover with the vegetable broth or water, and set aside to soak.
- Add the grated carrot and chopped mushrooms to the pan along with the thyme and rosemary. Cook gently for about 5 mins, until the vegetables begin to soften.
- Pour in the balsamic vinegar and mix well. Add the drained lentils, beans, and a large handful of spinach. Stir to combine and allow the spinach to wilt.
- Stir in the chopped nuts, dried cranberries, parmesan, optional spices and soaked oats. Using the back of a wooden spoon, lightly mash about one-third of the mixture to create a soft, chunky paste that will help bind everything during baking. Continue cooking gently for about 5 mins, stirring often.
- Preheat the oven to 170°C (fan). Line a 2 lb loaf tin and scatter the whole nuts over the bottom. Carefully spoon the mixture into the tin, pressing down to compact it.
- Bake in the preheated oven for 60–75 mins. Meanwhile, prepare any side dishes.
- Allow the nut roast to rest for 10–15 mins before slicing and serving. Enjoy!
Optional extras or festive swaps:
Try replacing one-third of the nuts with crushed vacuum-packed chestnuts, using dried sage (on its own or alongside the other herbs), or swapping the carrot for grated parsnip.
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