Once winter arrives, I rarely let a Sunday go by without cooking a roast! I love mixing up the main event on my plate rather than always relying on meat, and this nut roast is one of my favourites. Packed with nuts, vegetables and plenty of plant goodness, it provides 18g of protein and 6g of fibre per serving. Why not give it a go?
Serves 6
Ingredients
300g mixed nuts
1 vegetable stock cube
2 tbsp extra virgin olive oil
1 onion, finely chopped
2 celery sticks, finely chopped
1 leek, trimmed and thinly sliced (about 100g)
2 carrots, coarsely grated (around 150g)
2 garlic cloves, crushed
4 tbsp nut butter
180g cooked chestnuts, broken into small pieces
75g dried cranberries
bunch fresh parsley, finely chopped
1 lemon, finely grated zest only
4 tbsp milk (or milk alternative to make it vegan)
Sea salt & black pepper
Method
Preheat the oven to 180°C fan and lightly oil and line a 900g loaf tin.
Blitz the nuts and stock cube in a food processor until finely chopped, but not ground into a powder.
Heat the oil in a frying pan and gently cook the onion, celery, leek and carrots for 5 minutes until softened. Add the garlic and cook for another minute.
Transfer the vegetables to a large bowl and mix in the cashew butter, chopped nuts, chestnuts, cranberries, parsley, lemon zest and milk. Season generously with black pepper and a little salt.
Spoon into the loaf tin, pressing down firmly. Cover with foil and bake for 30 minutes.
Remove the foil and bake for another 20 minutes until golden and cooked through.
Leave to cool for 5 minutes before turning out, slicing and serving with your favourite veg and gravy.
Note: The nut roast freezes well. I recommend slicing it into individual portions before freezing.
Adapted from a BBC Food recipe.
