VEGAN NUT ROAST RECIPE - BBC FOOD
Nut roast is a favourite for a reason. Try this vegan nut roast, which is great served hot for Christmas dinner, or cold for your festive buffet table. For this recipe you will need a 900g/2lb loaf tin. Each serving provides 525 kcal, 18g protein, 32g carbohydrate (of which 18g sugars), 35g fat (of which 6g saturates), 6g fibre and 0.9g salt.
Provided by Justine Pattison
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 6
Number Of Ingredients 16
Steps:
- Put the nuts and stock cube into a food processor and blitz on the pulse setting until chopped into small pieces, but not fully ground. If you don’t have a food processor, chop all the nuts as finely as you can.
- Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil then line the base of a 900g/2lb loaf tin with baking paper.
- Heat the oil in a large frying pan and gently fry the onion, celery, leek and carrots for 5 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more.
- Tip into a mixing bowl and stir in the cashew nut butter. Add the chopped nuts, chestnuts, cranberries, parsley, lemon zest, soya or almond milk and salt. Season with lots of ground black pepper and stir until thoroughly mixed.
- Spoon the mixture into the prepared loaf tin. Press down with a spoon firmly to compact the mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned.
- 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.
Nutrition Facts : Calories 525kcal, CarbohydrateContent 32g, FatContent 35g, FiberContent 6g, ProteinContent 18g, SaturatedFatContent 6g, SugarContent 18g
VEGAN COTTAGE PIE | SAINSBURY'S RECIPES
Behind a deliciously crispy potato topping lies a rich mushroom and lentil vegan cottage pie filling. Perfect for those winter days – and it counts as 4 of your 5 a day, too
Provided by Sainsbury's
Total Time 105 minutes
Prep Time 25 minutes
Cook Time 80 minutes
Yield 4
Number Of Ingredients 15
Steps:
Preheat the oven to 200°C/fan 180°C/gas mark 6. In a large pan, heat 1 tbsp oil over a medium heat and sweat the onion, carrot and celery for 10 minutes until very soft and starting to caramelise. Add the sliced garlic and rosemary and continue to cook for 1 minute before adding the tomato purée. Cook for 2-3 minutes.
Add the fresh and dried mushrooms to the pan with the flour, reserving the liquid. Fry for 2-3 minutes, then add the mushroom liquid, stock, tinned tomatoes and balsamic. Bring to the boil, then reduce the heat and simmer for 15 minutes or until the liquid is starting to reduce.
Add the lentils and continue to simmer for 10 minutes, or until the sauce is thick and glossy.
Meanwhile, blanch the potatoes for 4-5 minutes, until just tender. Transfer the lentils to a large pie dish. Arrange the potatoes on top so they overlap in circles. Mix the crushed garlic with the remaining oil and brush over the potato. Bake in the oven for 35-40 minutes or until the potatoes are crisp and golden.
Nutrition Facts : Calories 337 calories, FatContent 7.0 grams, SaturatedFatContent 1.0 grams, SugarContent 11.3 grams, SodiumContent 720.0 milligrams salt, CarbohydrateContent 46.5 grams, FiberContent 13.1 grams, ProteinContent 15.0 grams
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Lift the nut roast out of its tin and sit it in the sauce, discarding the paper. Grate over the cheese, pop a chilli on top with the remaining thyme sprigs and drizzle with a little oil. Return the other chillies and cinnamon to the sauce. Roast for a final 15 minutes, then leave to sit for 5 minutes. Finely chop and stir as much of the chilli as you like into the sauce, slice up the nut roast and tuck in.
CALORIES 464kcal FAT 21.2g SAT FAT 4.4g PROTEIN 16.9g CARBS 55.5g SUGARS 23.8g SALT 0.9g FIBRE 7.9g
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