NUT ROAST RECIPE - BBC GOOD FOOD | RECIPES AND COOKING TIPS
Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.
Provided by Good Food team
Categories Dinner, Main course
Total Time 1 hours 35 minutes
Prep Time 30 minutes
Cook Time 1 hours 5 minutes
Yield 4
Number Of Ingredients 22
Steps:
- Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
- Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
- Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
- Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
- Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
- Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
- Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
- Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
- Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
- Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
- Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
- To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
- It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.
Nutrition Facts : Calories 816 calories, FatContent 52 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 11 grams fiber, ProteinContent 31 grams protein, SodiumContent 1.5 milligram of sodium
STUFFED ROAST BUTTERNUT SQUASH | SAINSBURY'S RECIPES
Trick or treat's for kids – tuck into this healthy All Hallows' snack
Provided by Sainsbury's
Total Time 80 minutes
Prep Time 20 minutes
Cook Time 60 minutes
Yield 4
Number Of Ingredients 10
Steps:
Preheat the oven to 200°C, fan 180°C, gas 6. Put the squash on baking sheets, brush with 1 tablespoon of the oil and season with freshly ground black pepper. Roast for 45 minutes, until just tender.
Meanwhile, heat the remaining oil in a frying pan over a medium heat and cook the onion for 5-7 minutes. Add the garlic and fry for 1 minute, then tip into a bowl. Stir in the chestnuts, cranberries, half the walnuts and half of the cheese.
Scoop out the roasted squash flesh and chop into bite-size pieces. Add to the bowl and mix until combined. Season with freshly ground pepper. Pile the filling into the roasted squash halves. Top with the remaining cheese and walnuts, then scatter over the breadcrumbs.
Bake for 10-15 minutes until the cheese is melted and bubbling.
Meanwhile, cook the beans in a pan of boiling water for 5 minutes until tender. Drain and serve with the squash.
Nutrition Facts : Calories 446 calories, FatContent 25.1 grams, SaturatedFatContent 8.3 grams, SugarContent 15.9 grams, SodiumContent 700.0 milligrams salt, CarbohydrateContent 11.0 grams, FiberContent 1.4 grams, ProteinContent 3.6 grams
More about "roast black walnuts recipes"
STUFFED ROAST BUTTERNUT SQUASH | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 80 minutes
Calories 446 calories per serving
Preheat the oven to 200°C, fan 180°C, gas 6. Put the squash on baking sheets, brush with 1 tablespoon of the oil and season with freshly ground black pepper. Roast for 45 minutes, until just tender.
Meanwhile, heat the remaining oil in a frying pan over a medium heat and cook the onion for 5-7 minutes. Add the garlic and fry for 1 minute, then tip into a bowl. Stir in the chestnuts, cranberries, half the walnuts and half of the cheese.
Scoop out the roasted squash flesh and chop into bite-size pieces. Add to the bowl and mix until combined. Season with freshly ground pepper. Pile the filling into the roasted squash halves. Top with the remaining cheese and walnuts, then scatter over the breadcrumbs.
Bake for 10-15 minutes until the cheese is melted and bubbling.
Meanwhile, cook the beans in a pan of boiling water for 5 minutes until tender. Drain and serve with the squash.
VEGAN MUSHROOM PâTé RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Canapes
Calories 115 calories per serving
- To serve, spread the pâté over the sourdough toast, then cut into bite-sized squares. Top with dollops of chutney and the candied walnuts.
BUFFALO ROAST CHICKEN & SALAD WITH BLUE CHEESE | DONAL ...
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VEGAN NUT ROAST RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.4
Cuisine British
Calories 525kcal per serving
- Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter. Cut into thick slices and serve hot with vegan gravy.
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