VEGAN NUT ROAST
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.
Provided by Emma Goss-Custard
Categories Mains Jamie Magazine Vegetables Christmas Sunday lunch Spinach Mushroom
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 652 calories, Fat 47.2 g fat, SaturatedFat 9.7 g saturated fat, Protein 13.8 g protein, Carbohydrate 35.1 g carbohydrate, Sugar 10.8 g sugar, Sodium 0 g salt, Fiber 0 g fibre
PERFECT NUT ROAST
Nut roast is a favourite for a reason. Try this vegan nut roast, which is perfect 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
Categories Main course
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, Carbohydrate 32g, Fat 35g, Fiber 6g, Protein 18g, SaturatedFat 6g, Sugar 18g
VEGAN NUT ROAST (GLUTEN-FREE OPTION)
This is the easiest vegan nut roast recipe that you can make under 1 hour using simple vegan ingredients! The perfect vegan Christmas nut roast!
Provided by Cheap Lazy Vegan
Categories Main Course
Time 55m
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F.
- In a food processor, grind nuts and seeds until ground up into crumbles. Feel free to use the food processor to dice and grate other ingredients as well.
- Heat oil on non-stick pan on medium high heat and cook onion and garlic for a couple of minutes.
- Add in carrots and mushrooms and cook for another couple of minutes.
- Mix in miso paste into the vegetables. Turn heat off.
- Add all ingredients into a large mixing bowl and mix well.
- Grease a loaf pan and add the mixture into the loaf pan. If you don't have a loaf pan, simply line a baking sheet and shape your mixture into a loaf.
- Cover pan with aluminum foil and roast at 375 degrees for 40 minutes.
- Meanwhile, make a glaze or gravy (your choice). If making the glaze, add glaze ingredients into a small bowl and mix well. IF making a gravy, feel free to follow this recipe here.
- After 40 minutes, take the nut roast out, remove the foil and spread half the glaze on top.
- Add back into the oven and roast for another 5 minutes, uncovered.
- Take out of the oven and spread the rest of the glaze on top. Let it cool for at least 10-15 minutes before cutting and serving.
- If serving with gravy, top each slice with some gravy when ready to serve. Enjoy!
Nutrition Facts : Calories 485 kcal, Carbohydrate 20 g, Protein 28 g, Fat 33 g, SaturatedFat 2 g, TransFat 1 g, Sodium 542 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 30 g, ServingSize 1 serving
VEGAN NUT ROAST
Combine root vegetables with mushrooms, grains, hazelnuts and fresh herbs to make this stunning vegan centrepiece. Top with parsnip crisps for added crunch
Provided by Sarah Cook
Categories Main course
Time 2h5m
Number Of Ingredients 16
Steps:
- Cook the pearl barley with the stock cube according to pack instructions. Reserve 4 tbsp of the cooking stock, then drain the grains well.
- Bring a large pan of salted water to the boil, then add the parsnips, and cook until really soft. Drain well, tip back into the pan to steam dry for a few minutes, then roughly mash. Mix the ground linseeds with the reserved stock water, and leave to go gluey.
- Put 2 tbsp of the oil in your largest frying pan with the onions and garlic. Fry gently until soft and golden, then stir in the mushrooms, rosemary and sage. Fry the mushrooms until they're golden too, and any liquid that comes out has evaporated. Scrape into a big mixing bowl and set aside to cool.
- Grease a 22-24cm savarin or ring tin generously with oil. If it's not a non-stick tin, line it with thin strips of overlapping baking parchment.
- Add the mashed parsnip, cooked pearl barley, gluey seed mix, grated vegan hard cheese (if using), chopped parsley and whole hazelnuts to the fried mushroom mixture. Season generously with salt, then mix everything together really well.
- Spoon the filling into the tin, and press down firmly to fill the tin and flatten the top. Bake straight away or keep in the fridge for up to 24 hrs before baking.
- Heat the oven to 200C/180C fan/gas 6 and cover the tin with foil. Bake for 45 mins, until a skewer poked into the centre of the mixture comes out piping hot.
- Use a small palette knife or cutlery knife to release the filling all the way around, then sit a serving plate on top and flip over. Carefully lift off the tin, and top the wreath with some parsnip crisps if using and whole pumpkin seeds to serve - plus some extra rosemary sprigs if you like. Slice into wedges and enjoy.
Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
EASY VEGAN NUT ROAST
Enjoy this easy nut roast as a show-off veggie Christmas main course. With pomegranate, cranberries and chestnut mushrooms, it's filled with festive flavours
Provided by Esther Clark
Categories Dinner, Main course
Time 2h15m
Number Of Ingredients 18
Steps:
- Combine the flaxseeds with 4 tbsp water in a small bowl, and leave to thicken. Heat the oven to 200C/180C fan/gas 6. Toss the squash in a roasting tin with 1 tbsp olive oil, the za'atar, cumin and coriander. Cover the tin with foil and roast for 30-35 mins, or until the squash is tender but still holding its shape. Oil a 900g loaf tin and line with baking parchment.
- Heat the remaining oil in a frying pan, and fry the onion, celery and mushrooms for 10-15 mins, or until softened. Stir in the garlic and miso paste.
- Tip the pistachios, chestnuts, breadcrumbs and parsley into a bowl, then stir in the flaxseed mixture, fried veg and roasted squash. Season well.
- Put the cranberries in a pan with the sugar and cook for 3-4 mins, or until the sugar has dissolved and the cranberries are just starting to soften. Spoon into the base of the loaf tin, then leave to stand for 5 mins to set slightly. Top with the nut roast mixture, patting it down firmly and smoothing the top with the back of a spoon. Cover with foil and bake for 25 mins, then uncover and bake for 25 mins more. Leave to rest for 15 mins, then invert onto a serving plate, removing the parchment. Top with extra chopped pistachios and pomegranate seeds, then serve.
Nutrition Facts : Calories 471 calories, Fat 26 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 21 grams sugar, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium
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