Vegans and vegetarians don't need to miss out on a delicious Sunday lunch or Christmas dinner. This vegan nut roast is both easy to prepare and an easy pleaser - it's kept wonderfully moist and flavourful with the addition of lentils and carrots, and the nuts, seeds and lentils mean it is also packed with nutritious plant-based protein. It can also be made with gluten-free tamari soy sauce to make it suitable for coeliacs and those with gluten intolerance.
What's more, this nut roast can be prepared in advance and frozen for up to three months making it ideal for serving to occasional guests. Freeze in slices, thaw overnight and reheat in the oven each time your vegan or vegetarian guest visits for lunch.
Serve with this easy rich vegetable gravy.
How to make the nut roast
1. Preheat the oven to 180°C/gas mark 4.
2. Cook the lentils in plenty of water for 15 minutes, then drain using a fine sieve.
3. While the lentils cook, heat a little of the sun-dried tomato oil in your largest frying pan and gently fry the onion for 5 minutes.
4. Add all the other ingredients, except the seasoning, to the pan. Stir really well, add the cooked lentils and stir again, seasoning to taste.
5. Line a loaf tin (approximately 20cm x 10cm) with non-stick baking paper and spoon in the mixture.
6. Bake for 50 minutes and allow to cool slightly before removing and cutting into thick slices.
Making ahead and leftovers
This nut roast can be made ahead of time and frozen for up to three months, or chilled for up to three days and reheated.
Leftover nut roast can be served cold as a sandwich filling with relish or leftover cranberry sauce.
Energy: 353 kcals Protein: 11.3g Carbohydrate: 17.8g Of which sugars: 9.6g Fat: 24g Of which saturates: 2.9g Fibre: 8g Salt: 0.4g (based on 6 servings)
Our thanks to The Vegetarian Society for providing this recipe.
Visit our vegetarian recipe section or our vegan recipe section for more meat-free meal ideas