More and more of us are finding that members of the family are looking to be vegetarians even vegans. If it is not quite in your comfort zone to deliver a vegetarian Christmas you might want to have a go at making a nut roast to serve alongside the Turkey before the big day is upon us?
This BBC good food Nut-loaf recipe is surprisingly straight forward:
You will need:
1 tbsp of olive oil
15g of butter
1 large onion finely chopped
2 sticks of celery finely chopped
2 finely chopped cloves of garlic,
200g chestnut mushrooms, finely chopped
1 red pepper, halved, deseeded and finely diced
1 large grated carrot
1 tsp dried or oregano
1 tsp smoked paprika
100g red lentils
2 tbsp tomato purée
300ml vegetable stock
100g of fresh breadcrumbs
150g mixed nuts roughly chopped
3 large EGGS (NOT FOR VEGANS)
100g mature cheddar, grated (NOT VEGAN)
handful flat leaf parsley, finely chopped
For the tomato sauce
2 tbsp extra virgin olive oil
2 garlic cloves, finely sliced
1 sprig of rosemary
Preheat the oven to 180C/fan 160C/Gas 4. Line a 1.5 litre loaf tin with parchment paper.
Fry the onion and celery for about 5 mins in the butter an oil until they beginning to soften then stir in the garlic and mushrooms and cook for a further 10 mins add the red pepper and grated carrot and cook for about 3 mins then add the oregano and paprika and cook for just a minute. Add the red lentils and tomato puree and cook for about 1 min, then add the vegetable stock and simmer until all the liquid has been absorbed and the mixture is fairly dry. Leave to cool. Then stir in the breadcrumbs, nuts, eggs, cheese and parsley and a pinch of salt and some ground black pepper, mix well before spooning the mixture into the prepared tin and pressing down. Cover with foil and bake for 20 mins, then remove the foil and bake for a further 10–15 mins until firm when pressed gently.
Make a tomato sauce and let the loaf cool in the tin for about 10 mins before turning out and cutting into slices to serve with a little of the tomato sauce.