Nut Roast (Vegan &; Gluten Free)
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 25 mins
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Servings
4 - 6
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Course
Main Course
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Cuisine
British
Nut Roast (Vegan &; Gluten Free)
Description
The recipe starts by cooking red lentils until tender, then sautéing onions in sun-dried tomato oil to soften and add richness. Chopped sun-dried tomatoes, dried apricots, mixed nuts, seeds, grated carrot, garlic, turmeric, mixed herbs, soy sauce, salt, and pepper are added and stirred together with the lentils, forming a thick mixture. This is pressed firmly into a lined loaf tin and baked until set and lightly firm, then cooled before slicing.
This nut roast offers a complex mix of savory, sweet, and earthy flavors, with the apricots adding a gentle sweetness and the turmeric a subtle warmth and color. The loaf texture is firm but tender, suitable for vegan and gluten-free diets. It serves well as a main dish or side, especially around holiday meals or occasions when a meatless option is desired.
The recipe notes recommend freezing the nut roast before baking for up to three months, thawing in the refrigerator the day prior to baking. The refined baking time of about 37 minutes helps reduce crumbliness while ensuring thorough cooking. Gluten-free soy sauce is suggested to maintain dietary restrictions.
Ingredients
- 200 g red lentils
- 1 onion finely sliced
- 50 g sun-dried tomatoes oil reserved, drained and chopped
- 2 cloves garlic crushed
- 50 g dried apricot chopped
- 200 g mixed nuts chopped
- 50 g mixed seeds
- 1½ tsp mixed herbs dried
- 1 tsp soy sauce
- 1 carrot grated
- 1 tsp turmeric powder
- salt
- black pepper
Instructions
- Preheat the oven to 180°C/gas mark 4.
- Cook the lentils in plenty of water for 15 minutes, then drain using a fine sieve.
- 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 until softened.
- Add all the other ingredients, except the seasoning.
- Stir really well, add the cooked lentils and stir again, seasoning to taste.
- Line a loaf tin (approx 20cm x 10cm) with non-stick baking paper and spoon in the mixture, patting down well.
- Bake for 37 - 45 minutes and allow to cool for 10 minutes before removing and cutting into thick slices.
Notes
- This nut roast can be frozen before baking for up to three months; thaw in the fridge the day before baking.
- Adjusted baking time to about 37 minutes yields a less crumbly, cooked loaf; the internal temperature should reach above 73°C.
- Use gluten-free soy sauce to keep the recipe gluten-free, available in most supermarkets.
User Reviews
Overall Rating
4.6
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