Nut roasts seem to have become the staple for a vegetarian Christmas. I have tried to pick and mix my favourite ingredients from various recipes and this is the result.
Happy Christmas x
Serves 4-6 Duration: Prep 45 min Cooking 1 hour
4 Cabbage Leaves
100g Pecan Nuts
100g Brazil Nuts
200g Red Lentils rinsed
450ml Vegetable Stock
2 tbsp Parsley chopped
1 large clove Garlic minced
2 Eggs beaten
250g Mushrooms roughly chopped
1 medium Onion finely chopped
1 clove Garlic finely chopped
1 tbsp Butter
1 tbsp cooking oil
Sweet Potato Topping
400g Sweet Potato scraped and cut in cubes
100g Parmesan grated
100g Creme Fraiche
1 tbsp Chives
Whole nutmeg to grate
1 tbsp each Pumpkin Seed, Sesame and Almond Flakes
Preheat oven at 200°
Plunge cabbage leaves in salted boiling water until water breaks into a boil again. Cool immediately by plunging in cold water. Set aside.
Bring the lentils to a boil with stock. Simmer for 15 minutes until the liquid is absorbed.
Toast the nuts in a dry pan until golden. Leave to cool and chop roughly with a knife.
In a bowl mix the lentils, nuts, garlic, parsley, breadcrumbs and egg and season with salt and pepper. Reserve in the refrigerator.
Drizzle the sweet potato with olive oil and roast in the oven for 25 minutes. When soft, mash or process with the creme fraiche, chives, freshly grated pinch of nutmeg and half a teaspoon white pepper.
Fry the onion in the butter and oil until golden and add the garlic and the mushrooms. Cook for about 8 minutes until brown. Season with freshly ground pepper and salt.
Brush the roasting tin with olive oil. Cover the bottom and lower sides with the cabbage leaves. Fill with the lentil and nut mixture. Cover with the mushroom mixture and top up with the sweet potato mixture. Sprinkle the seeds on top. Cover with foil and roast for 30 minutes. Take off the foil and continue roasting for another 30 minutes until it reaches a lovely golden colour. Enjoy