Veggie Nut Roast
Servings:
6-8
Prep. Time:
20 minutes
Cook Time:
40 minutes
This delicious Veggie Nut Roast is full of flavour, simple to make and is the perfect vegetarian alternative for a traditional Sunday lunch.
Ingredients:
- 400g nuts (walnuts, hazelnuts, almonds, cashews)
- 300g mushrooms
- 3 carrots
- 1 red onion
- 2 shallots
- 4 garlic cloves
- 100g cooked lentils
- 50g polenta
- 2 tbsp. corn starch
- 3 tbsp. tamarind (soy sauce)
- 200ml vegetable stock
- 30g fresh herbs (parsley, thyme, sage)
- Salt and freshly ground pepper
- Olive oil
Directions:
- Pre-heat the oven to 180˚C.
- Add the fresh herbs to the large bowl of the Easy Prep Pro and finely chop and set aside.
- Repeat this process with the nuts and set aside. Then do the same again with mushrooms and red onion.
- Sear the mushrooms and red onion, in olive oil, in a pan for 5 minutes.
- Then finely chop the carrots, shallots and garlic and pour the mix into the pan, with the mushrooms and cook for 10 minutes.
- Add the lentils, polenta, corn starch and tamarind and mix well. Then add the stock to make a soft paste.
- Stir in the chopped nuts and herbs and season to taste.
- Grease and line a loaf tin with baking paper and fill with the mixture.
- Bake for 40 minutes. Leave to cool and remove from the tin.
- Serve with your choice of sauce.
