Luxury Festive Roast

 Vegan

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Probably the tastiest Christmas Roast you will ever eat! Teeming with juicy nuts pulses, porcini mushrooms and other surprises.

View our Recipe Slideshow at the bottom of the page to see how we made this lovely recipe. 

Serves: 
6 - 8
Time: 
1 hour
Ingredients: 

230g/8oz mixed nuts, chopped
110g/4oz red lentils
l large carrot
2 celery sticks
1 large onion
½ large courgette
1 aubergine
100g/3 1/2 oz mushrooms
25g/1oz porcini mushrooms
4 tbsp vegan margarine, eg Pure, Biona, Suma
2 tbsp mild curry powder
2 tbsp tomato ketchup
2 tbsp Vegan Worcestershire sauce
4 tbsp chopped parsley
10g/2 tsp chopped dried apricots
2 tbsp soya flour, sieved 
¼ pint water
Vegan pesto, eg Meridian
2 tbsp toasted pine nuts
 

Method: 

1. Gently boil the lentils for around 20 mins. Soak the porcini mushrooms in a jug, just covered with boiled water at the same time. About halfway through the lentils' cooking time, pre-heat the oven to 190C/375F/Gas Mark 5.

 2. Meanwhile, cut the aubergine in half, then chop into small chunks, along with the courgette.

3. Chop the carrot, celery, onion and mushrooms into small chunks then blend or food process until they are quite finely chopped.

4. Melt the margarine in a wok and fry the vegetables for 5 minutes, stirring in the curry powder.

5. Drain the porcini  mushrooms and chop with scissors. Add them to a bowl along with the mixed nuts, cooked lentils, ketchup, Worcesteshire sauce, parsley, apricots, soya flour and water. Mix well.

6. Add in the mixture from the wok and combine well together. Grease a large bread tin with vegan margarine or oil spray and line with greaseproof paper.

7. Press 4 tbsp of the mixture into the tin then spread a layer of pesto over the top. Spoon in the rests of the mixture and smooth over. Place in the tin and bake for about an hour or just firm, covering the top with a piece of greaseproof paper if it starts to catch.

8. Sprinkle with pinenuts to finish, then holding the sides of the grease-proof paper, gently pull the loaf out onto a plate or serving tray. Trim down the paper along the edges, allow to cool for 15 mins, then cut into slices and serve with Roses' Gravy.

Created with flickr slideshow.

Your rating: None Average: 3 (8 votes)

Comments

Submitted by Anonymous on December 25, 2011 - 2:45pm.
1

Um, the method doesn't mention what to do with the nuts... we've found this out as we're making the roast for xmas lunch. Thanks :-(

Submitted by Helen on January 4, 2012 - 10:59am.

This has now been corrected, many thanks for pointing it out. Best wishes.

Submitted by Anonymous on December 13, 2011 - 1:14pm.
1

Try as I might, I cannot see where the recipe tells us what do do with the mixed nuts! Should they be chopped in the food processor, when are they added to the mixture?

Submitted by Helen on January 4, 2012 - 10:58am.

 I've added this in now, sorry for the error. Best wishes. Helen.

Submitted by Anonymous on November 13, 2011 - 10:15pm.
2

Can this be froze?

Submitted by Helen on January 4, 2012 - 10:58am.

 Yes it certainly could be. It's a big dish, so ideal to save for a rainy day.

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