Lentil nut roast (vegetarian nut roast)
Lentil nut roast is a vegetarian nut roast made using nuts, lentils and quinoa and makes a tasty plant based alternative for a roast dinner.
Equipment
- 25 cm long by 11 cm wide and 8cm deep (or equivalent size) loaf tin
Ingredients
- 1 onion
- 3 cloves garlic
- 1 teaspoon chilli
- 400 g sweet potato
- 400 g tin chopped tomatoes
- 130 g red lentils
- 3 teaspoon paprika
- 3 teaspoon oregano
- 1 cube Vegetable stock
- 100 g cooked quinoa
- 100 g chopped nuts
- 2 tablespoon flax seeds
- 1 tablespoon olive oil
Instructions
- Chop the onion, finely chop the garlic, peel and dice the sweet potato and finely chop the chilli.
- Lightly roast or fry the onion, garlic, sweet potato and chilli in a little olive oil.
- Add the lentils, chopped tomatoes, paprika, oregano, sufficient vegetable stock to cover, season and stir.
- Cook in a medium oven or over a low heat on the hob for about 30 minutes or until the lentils are cooked. Check regularly and add extra vegetable stock or water, a little at a time, as needed. Transfer to a large bowl.
- Add the cooked quinoa and chopped nuts and mix.
- Add the flax seeds and mix again.
- 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.
- Leave to cool in the loaf tin for 30 minutes and then turn out onto a serving plate or board.
Notes
To store
- The cooked nut roast can be sliced, covered and stored in the fridge for a couple of days.
- Individual slices of nut roast can be frozen. The easiest way to do this is to place the slices on a plastic sheet in the freezer and then transfer to an airtight container. This will enable you to defrost and cook whatever quantity you wish.
- Leave the cooked nut roast to cool for at least half an hour before attempting to slice.
- Don't freeze slices of nut roast together in a block as they will be difficult to separate when frozen.
- When cooking the quinoa it is useful to cook extra to store in the fridge or freezer ready to use in another recipe such as roast vegetable salad with quinoa, sweet peppers with Stilton and quinoa or mushrooms with blue cheese and quinoa.
Nutrition
Calories: 237kcalCarbohydrates: 31gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 194mgPotassium: 585mgFiber: 10gSugar: 5gVitamin A: 7624IUVitamin C: 8mgCalcium: 75mgIron: 3mg
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