Quinoa nut roast with sweet potato is a hearty nut roast and similar to sweet potato burgers and falafel it is made with only plant based ingredients making it suitable for vegans. It is packed with goodness and full of flavour and texture. Here I used chopped almonds but any type of nuts could be used such as hazelnuts, Brazil nuts, pistachios or mixed nuts.
- 1 large onion, chopped
- 3 cloves garlic, crushed
- 1 large chilli, finely chopped
- 1 medium sweet potato (approximately 400g), diced
- 400g tin chopped tomatoes
- 130g red lentils
- 3 teaspoons paprika
- 3 teaspoons oregano
- Vegetable stock
- 100g quinoa, cooked (red, white or a mixture)
- 100g chopped nuts such as almonds, hazelnuts, mixed nuts, Brazil nuts, etc.
- 2 tablespoons flax seeds
- Dash of olive oil
How to make quinoa nut roast with sweet potato
Lightly roast the onion, sweet potato, garlic and chilli in the olive oil. Add the lentils, chopped tomatoes, paprika, oregano, vegetable stock, season and stir. Cook in a medium oven for around 30 minutes until the lentils are cooked. Check during the cooking time and add extra water if necessary. Transfer to a large baking bowl.
Add the cooked quinoa and chopped nuts and mix together. Add the flax seeds and mix again. The flax seeds will combine with the liquid in the mixture to bind the ingredients together so it is important to ensure they are evenly mixed.
Line a 25 cm long by 11 cm wide and 8cm deep (or equivalent size) loaf tin with non-stick paper or baking parchment. Pack the mixture into the loaf tin and level the top with the back of a spoon. Loosely cover with foil.
Bake in the centre of the oven at 180oC, 350oF, gas mark 4 for around 30 minutes. Remove the foil and return to the oven until cooked. The loaf will be cooked when it is firm to the touch over the whole surface. If you have an Aga cook the nut roast as above on the the grid shelf on the floor of the roasting oven.
Leave to cool in the loaf tin and then turn out onto a serving plate or board.
The nut roast can be served straight away or can be stored in the fridge for a couple of days or can be frozen. The chilled or defrosted slices should be covered with foil to prevent drying out during reheating.
The nut roast is easier to cut when it has cooled. If you plan to freeze either all or part of the nut roast I recommend the slices are frozen individually on a board and then transferred to an airtight container once frozen. This will enable you to defrost and cook whatever quantity you wish.
Sweet red onion chutney is an ideal accompaniment to quinoa nut roast.