Healthy and Festive! 4.9

Share Print Plan Save

Mushroom Nut Roast

When you bake a nut roast in a loaf tin, it takes far too long to cook, and you run the risk of it turning dry on the outside before it’s fully cooked... inside. We bake ours in a shallow baking tray instead. Using milled flax keeps it vegan - great if you are feeding a mixed crowd! -and also means you can safely taste it at any stage, so you are guaranteed to have it seasoned to your liking. Read more When you bake a nut roast in a loaf tin, it takes far too long to cook, and you run the risk of it turning dry on the outside before it’s fully cooked inside. We bake ours in a shallow baking tray instead. Using milled flax keeps it vegan - great if you are feeding a mixed crowd! -and also means you can safely taste it at any stage, so you are guaranteed to have it seasoned to your liking.

Why is this healthy?

Diet

Vegan Pescatarian Vegetarian

Contains

Peanuts, Soy

Ingredients

Serves 8

Metric Imperial

dried mushrooms

water

freshly boiled, you need just enough to soak the mushrooms

olive oil

red onion

finely diced or pulsed in a food processor

carrot

finely diced or pulsed in a food processor

celery

finely diced or pulsed in a food processor

garlic cloves

minced

smoked paprika

tomato puree

Swaps: sundried tomato paste

tamari

Swaps: soy sauce

thyme (dried)

Swaps: herbes des provence, rosemary (dried)

chestnut mushroom

finely diced or pulsed in a food processor

beluga lentils (cooked)

cooked - we used a pouch

mixed nuts

finely diced or pulsed in a food processor

nutritional yeast

flaxseed (linseed)

milled

Share ingredients

Ingredients

Serves 8

Metric Imperial

dried mushrooms

water

freshly boiled, you need just enough to soak the mushrooms

olive oil

red onion

finely diced or pulsed in a food processor

carrot

finely diced or pulsed in a food processor

celery

finely diced or pulsed in a food processor

garlic cloves

minced

smoked paprika

tomato puree

Swaps: sundried tomato paste

tamari

Swaps: soy sauce

thyme (dried)

Swaps: herbes des provence, rosemary (dried)

chestnut mushroom

finely diced or pulsed in a food processor

beluga lentils (cooked)

cooked - we used a pouch

mixed nuts

finely diced or pulsed in a food processor

nutritional yeast

flaxseed (linseed)

milled

Share ingredients

Method

Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan. Line a 16x16cm square baking tray with parchment paper.

Place the dried mushrooms into a bowl. Pour over the hot water and set aside to soak.

Heat the olive oil in a large pan over medium heat. Add the onion, carrots, and celery with a light sprinkle of salt and pepper. Cook, stirring often, for 6-7 minutes, until softened.

Add the garlic, paprika, tomato puree, tamari, and thyme. Cook for 1-2 minutes, until darkened and fragrant.

Add the fresh mushrooms and cook, stirring often, for 10-12 minutes, until most of their liquid has evaporated.

Blend the by-now-well-soaked dried mushrooms until you have a coarse liquid. Add this to the pan and cook off for about a minute.

Turn off the heat. Stir through the lentils and roughly mash using either a potato masher or fork, until about ⅓ of the lentils remain whole and the rest are broken up. Transfer into a bowl if you don’t have room in your frying pan.

Stir through the nuts, nutritional yeast and flax. Adjust seasoning to taste. Because it’s vegan, you can safely taste it at this stage.

Scrape into your prepared tray. Bake for 30 minutes. Allow it to cool for several minutes in the baking tray before removing to serve.

Create a free account, or log in

Now you've seen a few free recipes, unlock 100s of others by creating a free account.