VEGAN FOR EVERYONE COOKBOOK RECIPES

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VEGAN NUT ROAST RECIPE | JAMIE OLIVER VEGAN RECIPES



Vegan nut roast recipe | Jamie Oliver vegan recipes image

Being vegan doesn’t mean compromising on flavour, as this recipe proves. Tofu gives this nut roast a creaminess that makes it seem decadent. Crunchy and full of spices, everyone will be tucking in. You can make individual portions or 1 big tart.

Total Time 45 minutes

Yield 4

Number Of Ingredients 17

50 g pine nuts plus extra for decorating
50 g linseed
50 g sunflower seeds
100 g unsweetened chestnut purée
50 g gluten-free vegetarian suet
1 tablespoon maple syrup
gluten-free flour for dusting
300 g chestnut mushrooms
rapeseed oil
260 g baby leaf spinach or frozen chopped spinach
1 teaspoon cracked black pepper
1 ripe avocado
100 g silken tofu
1 pinch of ground nutmeg
1 squeeze of lemon juice
¼ of a sweet potato
olive oil

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. Spread out the nuts and seeds on a baking tray and toast in the oven for 5 to 6 minutes. Transfer to a food processor, along with the chestnut purée, suet and maple syrup, and blitz until it comes together into a ball. It will be sticky to begin with, so stop and scrape the sides as you go.
    3. Place a large sheet of greaseproof paper on a work surface and sit the dough on it. Then, with lots of gluten-free flour on your hands and rolling pin, roll out the dough as thinly as possible (less than 5mm).
    4. If you’re making individual tartlets, oil and flour four 10cm loose-bottomed tart tins, then cut the pastry to size. For 1 large tart, roll out the dough and cut to the size of a large, shallow baking tin, and transfer to the tin using a fish slice.
    5. Prick the pastry all over with a fork, cover with greaseproof paper, fill with baking beans or rice and bake blind for 12 to 15 minutes. Leave to cool in the tray, and keep the oven on.
    6. Meanwhile, slice the mushrooms. Heat 1 tablespoon of rapeseed oil in a pan over a medium heat, then sauté the mushrooms for 6 to 8 minutes, until golden. Remove and set aside.
    7. In the same pan, heat 1 tablespoon of rapeseed oil and wilt the spinach (or heat through if frozen) along with the pepper. Blitz the spinach, avocado flesh, tofu, nutmeg and lemon juice in a food processor until smooth.
    8. Thinly slice the sweet potato using a vegetable peeler or mandolin, creating a pile of peelings. Heat a drizzle of olive oil in a small pan, then fry the peelings over a high heat, turning occasionally, for 4 to 5 minutes, until just turning crisp.
    9. Assemble the tart by spreading the spinach mixture over the baked and cooled tart base. Lay the mushrooms on top, and decorate with the sweet potato slivers and a scattering of toasted pine nuts. Eat at room temperature, or heat it up, if you like.

Nutrition Facts : Calories 652 calories, FatContent 47.2 g fat, SaturatedFatContent 9.7 g saturated fat, ProteinContent 13.8 g protein, CarbohydrateContent 35.1 g carbohydrate, SugarContent 10.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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