This gorgeous root and nut roast is the most amazingly tasty nut roast you’ll ever make! It is a delicious combination of festive flavours that makes any Christmas table look amazing. it’s so good that I don’t just keep it for Christmas, it can make an appearance at any autumn/winter occasion. The meat eaters won’t miss the meat when they try this one! Roasted root vegetables, a little spice, chestnuts and nuts make this a truly special dinner. Served up with a thick gravy it is a real crowd pleaser. You will need a blender.
- 4 Carrots – chopped into chunks
- 4 Parsnips – chopped into chunks
- 200g Butternut squash peeled and cubed
- 3 Tbsp Olive Oil & a drizzle for tin
- 2 Red Onions, finely chopped
- 2 Sprigs fresh rosemary and 4 springs of thyme, leaves stripped and chopped
- 6 Sage Leaves, chopped plus 4 to serve
- 400g Tin chickpeas
- 400g Cooked Puy Lentils
- 180g Cooked chestnuts
- 2 Eggs – whisked up
- 1/2 Tsp Garlic salt
- 2 Tsp Ground Cumin
- 75g Brown breadcrumbs
- 100g Pecans - chopped
- 100g Hazelnuts -chopped
- 2 Tbsp Maple Syrup
- Salt and Pepper
Use a large loaf tin, or a bundt ring. Grease well with a little oil so the mixture doesn’t stick to the tin. Make sure you have your breadcrumbs ready to go.
Heat the oven to a 180C. Toss the carrots, parsnips and squash with 1.5 Tbsp of the oil and the Maple Syrup, season well. Pop on a baking tray and roast on the oven for 25-30 minutes, moving things around occasionally, until cooked.
Meanwhile, heat the rest of the oil in a frying pan and cook off the onions with the garlic salt until soft. Then stir in the fresh herbs and cook for a couple more minutes.
Half your chickpeas, lentils and chestnuts. Put half in a big mixing bowl and the other half in the blender. Once the roots are roasted, put half of those to the blender too and add a good amount of seasoning, the eggs and the cumin, and pulse until you have a chunky paste. Tip the mixture into the mixing bowl along with the other ingredients.
Pick out a few nice looking veg from the remaining roast veg and place them into the bottom of your tin. They are going to sit on the top of your loaf when it comes out. Roughly chop the remaining chestnuts and add them to the mixing bowl also adding the onion, breadcrumbs, remaining roast veg and the nuts. Give everything a really good stir to combine well.
Spoon the mixture into your tin, pushing down into the tin so that it compacts. At this point you can wrap it in foil and keep it in the fridge for 48 hours, or pop it straight into an oven.
To cook, heat the oven to a 180C and cook the nut roast covered with foil for 45 minutes until a skewer comes out of it piping hot. Once cooked, you can use a small knife to release the filling from the tin and pop it out onto an ovenproof serving dish, then put it back into the oven for a few minutes when it is turned off. Fry the 4 sage leaves in a little olive oil until they crisp and pop those on to the top of the loaf for serving - enjoy with a lovely thick gravy.