A delicious recipe from Mila Burgin at Wellbeing At Roundhill
A healthy and satisfying main course- serve with roast potatoes, parsnips and tons of veg and homemade gravy! You can put the nut roast in at the same time as the roast potatoes and they tend to be ready together.
Prep Time: 30 minutes
Cook Time: 1 hour
Serves: 4-5
Ingredients
300g mixed nuts - we use the ‘gourmet nut mix’
2 slices of bread
1 small onion, finely chopped
1 stick of celery, finely chopped
2 chestnut mushrooms, finely chopped
170g dried red lentils
500ml boiling water
2 tsp vegetable bouillon powder
mixed herbs
rosemary
black pepper
olive oil
Method
Pre-heat the oven to 180 degrees
Grind the nuts and the bread in a blender/grinder
Mix the water & bouillon powder in a pan, then add the lentils and simmer. Allow to reduce down but ensure there is plenty of fluid left as you’ll need this to make the loaf moist
Heat the oil over a low heat in a large pan and fry the onion, celery and mushrooms, reducing the heat and covering the pan until soft
Mix in a good pinch of mixed herbs, rosemary and black pepper
Stir in the nuts and bread then gradually mix in the lentils and stock, checking the consistency - if it gets too moist, strain off the excess liquid before adding the remaining lentils
Grease and line a loaf tin, spoon in the mixture and cook in the oven for around an hour
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