sovegan.com
Our Favourite Nut Roast
This is the nut roast we turn to again-and-again. It’s adapted from a recipe in our first cookbook SO VEGAN In 5, which uses apricots and rosemary for a deliciously simple and comforting roast dinner centrepiece.
Ingredients
Ingredients
- onions, peeled + quartered
- olive oil
- salt + pepper
- dried apricots
- walnuts
- tins of green lentils, drained + rinsed
- oats
- tomato puree
- fresh rosemary, leaves picked
Method
- 1
Add the onion to a food processor and pulse until the onion is finely chopped.
- 2
Heat a drizzle of olive oil in a frying pan on a medium heat. When the oil is hot, add the onion with pinches of salt and pepper, and fry for 10 minutes or until it’s golden brown.
- 3
Preheat the oven to 180ºC fan / 400ºF and line a 450g (approx 20cm x 10cm) loaf tin with baking paper.
- 4
Add the apricots to the food processor along with 3 tbsp of water and process until the apricots are broken down.
- 5
Then add the walnuts and pulse into small pieces.
- 6
Then drain and rinse the lentils and add them to the food processor with the oats, tomato puree and rosemary leaves. Pulse everything again until the mixture holds together, then transfer the mixture to a large mixing bowl.
- 7
Add the fried onion to the mixture along with extra pinches of salt and pepper. Mix everything together, then transfer the mixture to the pre-lined loaf tin, pushing down the mixture into the tin as you go so it’s compact.
- 8
Bake in the pre-heated oven for 45 minutes.
- 9
Remove the nut roast from the oven and leave it to sit for 5 minutes before turning it out onto a wooden board.
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