NUT ROAST RECIPES - BBC GOOD FOOD
Cook up an alternative Sunday lunch or vegetarian Christmas main with our best-rated nut roast recipes.
Provided by Good Food team
Number Of Ingredients 1
VEGETARIAN SUNDAY ROAST RECIPES - BBC GOOD FOOD
Sunday roasts don't have to be boring if you're veggie. Try our meat-free alternatives and trimmings that are sure to take pride of place on any dinner table.
Provided by Good Food team
Number Of Ingredients 1
More about "vegetarian recipes nut roast recipes"
VEGAN NUT ROAST RECIPE | JAMIE OLIVER VEGAN RECIPES
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 652 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
NUT ROAST RECIPE WITH SALSA ROSSA | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 2 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 417 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4. Grease a 1-litre loaf tin with a little butter, then line with greaseproof paper. Cook the quinoa according to the packet instructions, then set aside to cool. Halve the squash, scoop out the seeds, then chop the flesh into rough 1cm chunks (you don’t need to peel the skin). Peel and roughly chop the onion. Peel and finely slice the garlic, then trim and roughly chop the celery. Drizzle 2 tablespoons of olive oil into a large frying pan over a medium heat, then add the chopped vegetables and crumble in the chestnuts. Pick in the rosemary leaves, discarding the stalks, then toss well. Add the cayenne, paprika and oregano. Season with sea salt and black pepper, stir well, then reduce the heat to medium-low. Cook for around 15 minutes, or until softened slightly. Meanwhile, roughly chop the mushrooms, then add to the pan for the final 5 minutes of cooking. Remove the pan from the heat, stir in the butter and grate in half the lemon zest. Transfer the mixture to a large bowl, then stir in the cooled quinoa, breadcrumbs, dried fruit and nuts (feel free to bash up some of the larger nuts if you prefer a less chunky consistency). Crack in the eggs, then stir well to combine. Pop the mixture into the prepared loaf tin, then place in the hot oven for 45 to 50 minutes, or until cooked through and set. When there’s about 30 minutes to go, make the salsa rossa. Place a roasting tray on the hob over a medium-low heat. Prick the chillies and add to the tray with a lug of olive oil and the cinnamon. Peel and finely slice the garlic, peel and slice the onion into 8 wedges, then add them to the tray. Pick in most of the thyme leaves (save a few sprigs to one side). Pour in the plum tomatoes and 1 tin’s worth of water, then stir well, breaking up the tomatoes with the back of a spoon. Season with salt and stir in the balsamic vinegar, then bring to the boil. Reduce the heat and simmer for around 20 minutes, or until thickened and reduced. Once the salsa is ready, take 1 chilli out of the tray, then carefully halve, deseed and roughly chop it before returning it to the tray. Loosen the salsa with a splash of water, if needed, then pick out the extra chilli and cinnamon stick and put to one side. Remove the nut roast from the oven, then carefully turn it out, peeling away the greaseproof paper. Pop the nut roast into the tray and grate over the cheese. Place the cinnamon stick, chilli and reserved thyme sprigs on top. Return it to the oven for 10 to 15 minutes, or until bubbling and golden. Delicious served with mashed potato and seasonal greens.
JAMIE OLIVER NUT ROAST | VEGETARIAN CHRISTMAS MAIN REC…
From thehappyfoodie.co.uk
Total Time 1 hours 45 minutes
Preheat the oven to 180ºC/350ºF/gas 4. Scrunch up a wet sheet of greaseproof paper, then use it to line all sides of an oiled 1.5 litre loaf tin, leaving a bit of overhang at the ends to help you lift out your nut roast later.
Cook the quinoa according to the packet instructions, drain, tip into a mixing bowl and leave to cool. Meanwhile, wash and deseed the squash, peel the onions, trim the celery and chop it all into 2cm chunks. Place in a large roasting tray, crumble in the chestnuts, strip in the rosemary, add the paprika, oregano, a pinch of sea salt and black pepper, and 2 tablespoons of oil, then toss well. Roast for 40 minutes, roughly chopping the mushrooms and adding for the last 10 minutes.
Remove the tray from the oven and tip everything into the quinoa bowl. Finely grate in half the lemon zest, add the breadcrumbs, then chop and add the apricots and nuts. Crack in the eggs and mixwell, then transfer to the lined loaf tin, piling it up high. Roast for 45 minutes, or until golden and gnarly.
With 30 minutes to go, make the sauce. On the hob, heat 1 tablespoon of oil in a roasting tray on a medium heat. Leaving them joined at the stalk, halve the chillies lengthways, then add to the tray with the cinnamon for 5 minutes, stirring regularly. Meanwhile, peel and slice the garlic. Scoop the chillies and cinnamon out of the tray and put aside, then add the garlic, strip in most of the thyme leaves and cook for 5 minutes. Drain, chop and add the peppers, pour in the tinned tomatoes and 1 tin’s worth of water, breaking up the tomatoes with a wooden spoon, then add the balsamic and a pinch of salt. Bring to the boil, then simmer for 20 minutes, or until thickened and reduced, stirring occasionally.
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
THE HAIRY BIKERS' NUT ROAST RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.4
Cuisine British
- To make the cranberry sauce, put the cranberries into a saucepan with orange juice and zest and the sugar. Gently heat until the sugar has dissolved then turn up the heat and simmer until the cranberries have softened and started to burst. Stir and remove from the heat – you should have a mixture of whole and broken down cranberries. Allow to cool and store in the fridge until needed.
ROAST DUCK BREAST RECIPE WITH RED WINE SAUCE | SAINSBURY'S ...
From recipes.sainsburys.co.uk
Total Time 40 minutes
Calories 585 calories per serving
Preheat the oven to 200ºC/gas mark 6. Toss the potatoes in a roasting tin with 1 tbsp oil, 1 sprig of rosemary and the lemon zest. Roast for 20 minutes. Meanwhile, mix the remaining rosemary and oil together with the cumin and garlic to make a marinade.
Heat a frying pan over a high heat. Add the duck, skin side down. Reduce the heat and fry for 6-8 minutes until crisp. Turn and cook for 5 minutes. Brush with the marinade, then remove and transfer to the tray in the oven. Roast with the potatoes for 10 minutes.
Meanwhile, pour the wine into the pan used to cook the duck and mix in the jelly. Simmer for 5 minutes. Cook the beans in a pan of boiling water for 3 minutes. Drain.
Slice the duck and serve drizzled with the red wine sauce and the veg on the side.
ROAST DUCK BREAST RECIPE WITH RED WINE SAUCE | SAINSBURY'S ...
From recipes.sainsburys.co.uk
Total Time 40 minutes
Calories 585 calories per serving
Preheat the oven to 200ºC/gas mark 6. Toss the potatoes in a roasting tin with 1 tbsp oil, 1 sprig of rosemary and the lemon zest. Roast for 20 minutes. Meanwhile, mix the remaining rosemary and oil together with the cumin and garlic to make a marinade.
Heat a frying pan over a high heat. Add the duck, skin side down. Reduce the heat and fry for 6-8 minutes until crisp. Turn and cook for 5 minutes. Brush with the marinade, then remove and transfer to the tray in the oven. Roast with the potatoes for 10 minutes.
Meanwhile, pour the wine into the pan used to cook the duck and mix in the jelly. Simmer for 5 minutes. Cook the beans in a pan of boiling water for 3 minutes. Drain.
Slice the duck and serve drizzled with the red wine sauce and the veg on the side.
NUT ROAST RECIPES - BBC FOOD
From bbc.co.uk
VEGETARIANS REJOICE: 10 NUT ROAST RECIPES THAT WON’T LET ...
From theguardian.com
RECIPES: HEALTHY RECIPES, VEGETARIAN RECIPES, FOOD RECI…
From food.ndtv.com
VEGETARIAN RECIPES | SANITARIUM HEALTH FOOD COMPANY
From sanitarium.com.au
VEGETARIAN RECIPES | SANITARIUM HEALTH FOOD COMPANY
From sanitarium.com.au
VEGETARIAN CHRISTMAS MENU | VEGETARIAN CHRISTMAS RECIPE…
From waitrose.com
VEGETARIAN RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
RECIPES - DELIA ONLINE
From deliaonline.com
VEGAN NUT ROAST - TESCO REAL FOOD
From realfood.tesco.com
RECIPES - B-WELL FOODS - LOVE. FOOD. LIFE. - TRY OUR RECIPES.
From bwellfoods.co.za
40 EASY VEGETARIAN RECIPES | COOKING LIGHT
From cookinglight.com
ROAST WITH WAITROSE | ROASTS & ROAST DINNERS - RECIPES
From waitrose.com
ROAST DUCK WITH ORANGE, SOY AND GINGER | NIGELLA'S RECIPES ...
From nigella.com
SLOW ROAST PORK BELLY | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
NEW VEGETARIAN & VEGAN RECIPES - OH MY VEGGIES
From ohmyveggies.com
NEW VEGETARIAN & VEGAN RECIPES - OH MY VEGGIES
From ohmyveggies.com