Festive Nut Roast with Cranberry Sauce
Easy
1hr
6-8
Vegetarian
Festive Nut Roast with Cranberry Sauce
Rated 3.8 stars by 24 users
Servings
6–8
Prep Time
20 minutes
Cook Time
1 hour
Ingredients
- 3 tbsp extra virgin olive oil
- 1 onion, finely diced
- 3 garlic cloves, grated
- 1 carrot, grated
- 1/2 leek, finely chopped
-
100g chestnut or button mushrooms, finely chopped
- 1/2 tin of brown lentils, drained
- 120g mixed nuts, roughly chopped
- A small handful of dried apricots, roughly chopped
- 120g bread, torn into small pieces
- 100 ml vegetable stock
- 2 heaped tbsp Gewürzhaus Australian Bush Herbs
- 2 free range eggs, beaten
- 1 tsp flaky salt
-
Cranberry sauce
To Serve
Directions
Preheat the oven at 180°C, fan forced and line a loaf tin with baking paper.
Heat the olive oil in a large pan at a medium-high heat. Cook the onion, leek, carrot and garlic for 5 minutes until they soften.
Add the mushrooms and cook for a couple of minutes, add the drained lentils, nuts, apricots, Australian Bush Herbs, bread and stock.
Bring the heat down slightly and leave to simmer for 6–7 mins until the stock is completely absorbed. Turn the heat off and fold the beaten eggs through.
Pack the mixture into the loaf tin, place in the oven and cook for 40–45 mins or until browned and crispy on the outside.
Serve immediately with cranberry sauce.
