I have baked a lot of sweet dishes, which thankfully have mostly been very successful. But, it's Christmas and the Christmas meal is not just about the desserts (though they are definitely very important) - it's about a full meal including a yummy roast. So, I found and made a delicious vegan roast, which even my dad loved (and he didn't like my nut roast last year). I definitely can't take all the credit for this, my mum, sister and I all pitched in and made our Christmas feast together - so much fun! It's full of veggies but very filling and of course tastes amazing. I know it's a bit late for Christmas this year but give it a go when you get the chance!! :D
Serves 6-8
Ingredients
For the roast
230 g chopped mixed nuts
110 g red lentils
1 large carrot
2 celery sticks
1 large onion
1/2 large courgette
1 aubergine
125 g mushrooms
4 tbsp vegan margarine
2 tbsp curry powder
2 tbsp ketchup
2 tbsp vegan worcestershire sauce
4 tbsp chopped parsley
10 g chopped dried apricots
2 cloves crushed garlic
2 tsp salt (or more to taste)
2 tbsp corn flour
1/4 pint water
Vegan pesto
2 tbsp toasted pine nuts
For the gravy
1/2 cup olive oil
1/3 cup chopped onions
5 crushed garlic cloves
1-2 tbsp plain flour (depending on how thick you like it)
4 tbsp soy sauce
2 cups vegetable stock
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp pepper
Method
- Gently boil the lentils for 20 minutes. About halfway through the lentils' cooking timre, pre-heat the oven to 190 degrees C and grease a large bread tin or line with grease proof paper.
- Chop the aubergine and courgette into small chunks.
- Roughly chop the carrot, celery, onion and mushrooms into small chunks and use a food processor to process until finely chopped.
- Melt the margarine in a wok/ large pan and fry the vegetables for 5 minutes, stirring in the curry powder.
- In a large bowl mix the mixed nuts, cooked lentils, ketchup, worcestershire sauce, parsley, apricots, corn flour and water, and mix well.
- Add the fried vegetables and combine. Press 4 heaped tbsps of the mixture into the tin and spread a layer of pesto on top to taste. Spoon in the rest of the mixture and smooth over.
- Bake for about an hour or until just firm, covering with top with foil if it starts to darken too much.
- Carefully turn the roast out into a serving plate. Allow to cool and to finish, sprinkle with pine nuts and serve with gravy.
- For the gravy, heat the olive oil over a medium heat. Add the onion and garlic and saute until soft and translucent.
- Add the flour and soy sauce and mix to make a thick paste, then slowly add the stock while stirring with a whisk to avoid clumps.
- Season with basil, salt and pepper, then bring to the boil and simmer while whisking continuously for 8-10 minutes. It is then ready to serve with the festive roast!
Original recipe: Luxury festive roast
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