Name: Vegetarian Nut Roast
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4-6
Ingredients: 3 tablespoons olive oil extra virgin; 1 large onion peeled and finely chopped; 2 sticks celery leaves trimmed and sliced; 2 cloves garlic peeled and sliced; 200 grams button mushrooms sliced; 1 capsicum grated; 1 large carrot skin on, grated; 1 tablespoon smoked paprika; 100 grams red lentils; 2 tablespoons tomato paste; 1 cup stock of choice; 100 grams breadcrumbs; 150 grams hazelnuts; 3 large eggs lightly beaten; 130 grams mature cheddar grated

Looking for a mouthwatering vegetarian centrepiece for your Christmas table? Look no further than this delectable nut ‘roast’ recipe. Bursting with savoury flavours and textures, this festive dish is perfect for those seeking a fulfilling and delicious alternative to traditional meat dishes. Packed with mushrooms, lentils, hazelnuts, and mature cheddar, this nut ‘roast’ is sure to steal the spotlight and satisfy everyone’s taste buds. Follow this step-by-step guide to create a show-stopping vegetarian masterpiece that will leave your guests craving more.

This vegetarian Christmas nut ‘roast’ is the ultimate showstopper that will impress your guests and delight their taste buds. With its robust flavours, hearty texture, and a medley of mushrooms, lentils, hazelnuts, and cheddar cheese, this festive dish offers a delightful alternative to traditional meat-centric holiday meals. Prepare this recipe step-by-step and serve it with your favorite trimmings for a memorable and fulfilling Christmas celebration. Embrace the joy of vegetarian cooking this holiday season and savour every delicious bite of this mouthwatering nut ‘roast.’

Yield: 4-6

Author: Melanie Lionello

Vegetarian Nut Roast

Prep time: 15 MinCook time: 1 H & 30 MTotal time: 1 H & 45 M

Ingredients

3 tablespoons olive oil extra virgin
1 large onion peeled and finely chopped
2 sticks celery leaves trimmed and sliced
2 cloves garlic peeled and sliced
200 grams button mushrooms sliced
1 capsicum grated
1 large carrot skin on, grated
1 tablespoon smoked paprika
100 grams red lentils
2 tablespoons tomato paste
1 cup stock of choice
100 grams breadcrumbs
150 grams hazelnuts
3 large eggs lightly beaten
130 grams mature cheddar grated

Instructions

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!
Notes: Use a food processor to chop, slice and grate all of the vegetables.