Easy to make and delicious hot or cold, nut roast is the classic main course for a veggie Christmas. This can be made ahead of time and frozen for up to three months, or chilled for up to three days and reheated.
Ingredients
- 200g red lentils
- 1 onion, finely chopped
- 50g sun-dried tomatoes (oil reserved), drained and chopped
- 2 garlic, crushed
- 50g dried apricots, chopped
- 200g mixed nuts, chopped
- 50g mixed seeds
- 1 ½ tsp dried mixed herbs
- 1 tsp soy sauce
- 1 carrot, grated
- 1 tsp turmeric
- Pinch of salt and pepper
Method
- Preheat the oven to 180°C / gas mark 4. Cook the lentils in plenty of water for 15 minutes, then drain using a fine sieve.
- While the lentils are cooking, heat a little of the sun-dried tomato oil and gently fry the onion for 5 minutes in a large frying pan.
- Add all the other ingredients, except the seasoning, to the pan. Stir really well, add the cooked lentils and stir again, seasoning to taste.
- Line a loaf tin (approximately 20cm x 10cm) with non-stick baking paper and spoon in the mixture. Bake for 50 minutes and allow to cool slightly before removing and cutting into thick slices.
- Any Leftovers can be stored in a sealed container for up to three days in the fridge. If you intend to freeze the nut loaf before cooking, line the baking tin with grease-proof paper and freeze it in the loaf tin If you have cooked the nut loaf, allow it to cool completely, remove it from the baking tin, wrap it in cling film, and seal it in a freezer bag. This prevents freezer burn. To defrost the nut loaf, place it in the fridge. This will maintain its consistency If preparing the nut loaf for the day ahead, prepare the mixture as directed, fill the loaf tin, and store it, covered, in the fridge overnight. Bake it as usual the next day
