Christmas Nut Roast

Christmas is almost here for another year so today I’m sharing my perfect Christmas nut roast loaf recipe which is the best vegetarian alternative for the big day if, like me, you have lots of vegetarians in the family! And to make it even more inviting, this nut roast could not be easier. I slice and grate all the ingredients in my food processor using the slicing and grating discs so all you have to do to make the perfect nut roast is mix and bake!

This seriously is the best nut roast to serve at Christmas (or any time of year really!) It’s packed with veg, which we can all use more of, has incredible texture and flavour and is so so satisfying.

I love to make this a day before serving, let it go cold then slice it. It’s firmer to slice this way and it just needs a quick reheat in the oven which takes only 10 minutes so you can spend more enjoying the day, rather than slaving in the kitchen!

I hope you guys enjoy this recipe, I adore it and cannot wait to make it again in just a few days time!

Merry Christmas and happy cooking as always,
Mel x

Ingredients:

Note: I chop/slice/grate all veg in my food processor.

3 tbs extra virgin olive oil

1 large onion, peeled and finely chopped

2 sticks celery, leaves trimmed and sliced

2 garlic cloves, peeled and sliced

200g button mushrooms, sliced

1 capsicum, grated

1 large carrot, skin on, grated

1 tbs smoked paprika

100g red lentils

2 tbs tomato paste

1 cup stock of choice

100g breadcrumbs

150g hazelnuts

3 large eggs, lightly beaten

130g mature cheddar, grated

Method:

Heat the oven to 180C and line a loaf pan with baking paper.

Heat olive oil in a large frying pan and cook onion and celery for 5 or so minutes until beginning to soften.

Stir in garlic and mushrooms and cook for a further 10 mins.

Add capsicum and carrot and cook for 3 mins then add smoked paprika and cook for another minute.

Add lentils and tomato paste and cook for about a minute, then add stock and simmer over a medium heat until all the liquid has been absorbed and the mixture is pretty dry. This takes about 15-20 minutes, depending on how high you have your stove. Set aside to cool.

Place cooled mixture into a bowl and add breadcrumbs, hazelnuts, eggs, cheese and a big pinch of salt and pepper to taste.

Stir to mix very well then spoon the mixture into the loaf tin and press down firmly to evenly compact and smooth the top.

Cover with foil and bake for 30 mins, then remove the foil and bake for a further 30 mins until quite firm when pressed.

Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate to slice. It actually slices better the colder it is so you can bake it a day ahead, let it go cold, slice and reheat the next day for serving.

Serve with gravy and your favourite trimmings!