Easy to make and delicious hot or cold, nut roast is the classic main course for a veggie Christmas.
Preparation: 15 mins
Cooking: 1 hour 10 mins
Editors note – we would recommend using locally grown organic vegetables from your farmers market or local box scheme to gain maximum nutrition, freshness and taste.
• 200g red lentils
• 1 onion, finely sliced
• 50g sun-dried tomatoes (oil reserved) drained and chopped
• 2 cloves garlic, crushed
• 50g dried apricots, chopped (use unsulphured organic apricots)
• 200g mixed nuts, chopped
• 50g mixed seeds
• 1½ tsp dried mixed herbs
• 1 tsp soy sauce*
• 1 carrot, grated
• 1 tsp turmeric powder
• Salt and pepper
Note: This can be made ahead of time and frozen for up to three months, or chilled for up to three days and reheated.
*Gluten-free soy sauce is available in most supermarkets.
Energy: 353 kcals Protein: 11.3g Carbohydrate: 17.8g Of which sugars: 9.6g Fat: 24g Of which saturates: 2.9g Fibre: 8g Salt: 0.4g (based on 6 servings)
Recipe ©The Vegetarian Society 2016