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Vegetarian Christmas Roast
Vegetarian Christmas Roast
Ingredients| For the Roast: # 1 large onion, thinly sliced # 8 oz. (225g) dark brown lentils # 4 oz. (125g) brazil nuts, shelled and finely chopped # 4 oz. (125g) walnuts, shelled and finely chopped # 4 oz. 9125g) hazelnuts, shelled and finely chopped # 2 tbsp. chopped thyme # 2 tbsp. chopped parsley # 1 tsp. chopped rosemary # 4 tbsp. dry red wine # salt and ground black pepper # 1 tbsp. chopped savory # 1 bayleaf For the stuffing # 4 oz. (125g) whole-wheat breadcrumbs # 6 sage leaves, chopped # 5 tbsp. dry red wine # 4 tbsp. olive oil # 1 onion, sliced and chopped # salt and ground black pepper For the Topping: # 3 oz. (75g) whole-wheat breadcrumbs # 4 tbsp. olive oil # 2 tbsps sesame seeds |
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# Put the lentils, sliced onion and bayleaf in a pan of water, bring to the boil and continue boiling until they are well softened
# Remove the bayleaf then drain and mash the onion and lentils
# Add the nuts to the lentil puree then stir in the herbs, wine and seasoning
# For the stuffing gently cook the onion in the oil until the onions soften
# Remove the pan from the heat and mix in the breadcrumbs, seasoning, sage and red wine
# Take a flat ovenproof dish and spread half the lentil and nut mixture over the base
# spread the stuffing mixture over it then cover with the remaining lentil mixture
# Shape the whole to resemble an oblong loaf with the stuffing completely inside
# Mix together the topping mixture of breadcrumbs, oil and sesame seeds then press the mixture over the roast
# Bake in pre-heated oven at 400f, gas mark 6, 200C for about 45 minutes or until the topping mixture is brown and crispy
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