Vegan Christmas Nut Roast with Ballymaloe Vodka Cranberry Sauce
- Cooking Time: 1.5 hours
- Serves: 6 - 8
- Allergens: Nuts
Full of flavour and texture this delicious and nutritious recipe takes a little longer but is worth the effort! Our festive nut loaf, tastes even better served with our limited edition Ballymaloe Vodka Cranberry Sauce.
- 50g dried red lentils
- 300ml water
- 1 vegan-friendly vegetable stock cube
- 3 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 3 carrots, finely chopped
- 2 celery sticks, finely chopped
- 1 small leek, finely chopped
- 1 parsnip, finely chopped
- 2 garlic cloves, crushed
- ½ tsp smoked paprika
- ½ tsp cayenne pepper
- Sea salt and freshly ground black pepper
- 300g mixed nuts, finely chopped or roughly ground
- 85g dried cranberries
- 25g milled flax seeds
- zest of 1 lemon
- zest of 1 orange
- 4 tbsp peanut butter
- Ballymaloe Vodka Cranberry Sauce
- Preheat the oven to 180°C/160°C fan/gas mark 4. Line a 2lb loaf tin with non-stick parchment paper.
- Put the lentils, water and stock cube in a small saucepan and bring to the boil, then reduce the heat and simmer for 20 minutes, stirring continuously, until the lentils are tender. Set aside.
- Meanwhile, heat the oil in a wide, high-sided frying pan on a medium heat. Add the onion, carrots, parsnip, garlic, smoked paprika and cayenne. Season with salt and pepper and cook, stirring often, for 6-8 minutes, until softened but not coloured.
- Transfer the cooked lentils and vegetables to a large bowl. Add the chopped nuts, dried cranberries, oats (or flax seeds), lemon and orange zest and peanut butter (or cashew butter). Use a wooden spoon to beat the mixture together. Taste the raw mix and ensure you’re happy with the seasoning
- Pack the mixture tightly into your prepared tin, then cover with a sheet of parchment to prevent the nut roast from colouring too much or drying out.
- Bake in the preheated oven for 25 minutes, then remove the parchment and bake for a further 15 minutes to achieve a rich brown colour. Insert a skewer in the middle to ensure it’s cooked through – the skewer should come out clean.
- Remove from the oven and allow to cool on a wire rack for 10 minutes. Carefully turn it out onto a warmed serving platter by putting the platter on top of the tin. Wrap a clean tea towel around the plate and the tin, then turn the tin upside down onto the platter. Lift off the tin and remove the parchment paper.
- Cut the nut roast into slices and serve with a dollop of Ballymaloe Vodka Cranberry Sauce. Serve with crispy roast potatoes and roasted brussels sprouts to add all the Christmas feels to this dish.
- Note: Blitz porridge oats in a food processor for a less crumbly texture, if preferred. This dish can also be made in a 23cm ring garland tin or a round cake tin (15cm or 20cm).