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Description
A classic vegan nut roast, packed with protein and flavor, perfect for a hearty meal.
Ingredients
- 2 cups mixed nuts (almonds, cashews, walnuts)
- 1 cup cooked lentils
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 celery stalk, finely chopped
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 2 tbsp flaxseed meal mixed with 6 tbsp water (flax egg)
- 2 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C). Grease a loaf pan.
- Heat olive oil in a pan. Sauté onion, garlic, carrot, and celery for 5 minutes.
- Add tomato paste, thyme, rosemary, salt, and pepper. Stir well.
- In a food processor, pulse the nuts until coarsely chopped. Add lentils and pulse briefly.
- Transfer the nut mixture to a bowl. Add sautéed vegetables, breadcrumbs, and flax egg. Mix well.
- Press the mixture into the loaf pan. Bake for 40-45 minutes until firm.
- Let it cool for 10 minutes before slicing.
Notes
- Store leftovers in the fridge for up to 3 days.
- Freeze slices for up to a month.
- Serve with gravy or a side salad.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British