Are you looking for an idea for a vegetarian roast?
This one is jam packed with lentils and nuts with dried cranberries sandwiched in between so it's a perfect storecupboard dish.
Even better, it slices beautifully, can be made in advance and is easily varied to suit your favourite vegetables and fruits.
The best bit? It's not just for vegetarians; it makes a great side dish for a chicken or turkey roast too!
I was inspired to make this nut roast recipe when I was writing for The Frugal French Pantry December issue of the Deux Sevres Monthly magazine. Our outbuildings were crammed with boxes of walnuts, hazelnuts and chestnuts that we collect and use throughout the year. I always make sure that I have dried cranberries on hand too. This is what I came up with for a frugal and vegetarian Christmas lunch made with foraged and store cupboard ingredients. I'm not a vegetarian but this is filling and full of different flavours and textures. It's also naturally gluten free.
What's in this Vegetarian Roast?
The base of the nut roast is green lentils which are really good at binding this dish together with the eggs.
My foraged foods are walnuts, hazelnuts and chestnuts but feel free to add your favourites.
For flavour I've added garlic, onions and mushrooms.
The herbs you could use are tarragon, sage or parsley. My personal favourite is tarragon.
The remaining ingredients are dried cranberries, grated cheese and seasoning.
How to make the Nut Roast
This Festive Nut Roast is very simple to make too.
Start by softening onion and mushrooms for a few minutes then add the garlic.
In a large bowl combine the onion mixture with cooked green lentils, cheese, eggs, herbs, chopped chestnuts, hazelnuts and walnuts.
Grease a 2 pint loaf tin and line with grease-proof paper with plenty of overhang.
Press half the mixture into the bottom followed by a layer of cranberries before adding the remaining mixture.
Fold the paper over and cover the top with foil.
Bake in a 180 C oven for 50 minutes then leave to cool in the tin for 20 minutes before turning out and serving.
f you are having a bird at Christmas this makes a great stuffing side dish.
You can assemble this in advance and leave it in the fridge until ready to cook or cook it before Christmas. The longer you leave it after cooking the easier it is to slice. If you have any leftover freeze in sliced portions and reheat in the oven in foil. I
Instead of the cranberries use some chopped dried apricots. You could also use vegetables too, such as fresh spinach leaves, asparagus or parsnips.
Dried porcini mushrooms give amazing extra flavour but be sure to soften them in boiling water, then rinse and chop before adding to the recipe.
Other Christmas Recipes
- Raspberry Linzer Cookies
- Turkey and Pork Sausage Roll Wreath
- Orange Cranberry Sauce with Juniper
- Chocolate Rudolph Pops
- Gin-gle Bell and Orange Liqueur Cocktail
- Turkey Ballotine
- Celebration Turkey Pie
- Shortbread with Chocolate and Cranberries
Vegetarian Roast with Nuts and Lentils
- 150 g green lentils
- 1 onion finely chopped
- 100 g mushrooms chopped
- 2 garlic cloves crushed
- 200 g chestnuts cooked, peeled and rough chopped
- 100 g walnuts rough chopped
- 100 g hazelnuts rough chopped
- 3 eggs beaten
- 2 tablespoon fresh herbs or 1 tablespoon of dried
- 100 g Emmenthal grated
- 1 tablespoon oil
- 140 g dried cranberries
- 1 teaspoon salt
- ½ teaspoon pepper
- Rinse lentils and place in saucepan with plenty of water, bring to boil and simmer for about 20 minutes until soft. Drain.
- Heat the oil in a pan and soften the onion and mushrooms then add the garlic and cook for 1 minute.
- In a large bowl combine the onion mixture and lentils with the rest of the ingredients, aside from the cranberries.
- Grease a 2 pint loaf tin and line with greaseproof paper with plenty of overhang. Press half the mixture into the bottom followed by a layer of cranberries before adding the remaining mixture.
- Fold the paper over and cover the top with foil. Bake in a 180 C oven for 50 minutes then leave to cool in the tin for 20 minutes before turning out and serving.
- Leave out the cranberries altogether or swap with apricots, spinach or lightly cooked carrots or other vegetables.
More vegetarian ideas...
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