A very rich roast packed with nuts that makes a lovely festive centrepiece served with all the festive trimmings. It can be made in advance and frozen. For a gluten free roast make it with gluten-free oats.
Hazelnut Festive Roast
Prep Time: 40 minutes | Cooking Time: 45 minutes
Dietary: Vegan, Gluten free option | Serves 8
- 100g green lentils
- 2 bay leaves
- 500ml vegetable stock or water with 1 tsp vegetable bouillon
- 2 tbsp sunflower oil
- 1 large red onion, finely sliced
- 3 garlic cloves, finely chopped
- 1 tsp ginger powder
- ½ tsp turmeric powder
- 1 tbsp tomato puree
- 2 carrots, grated (200g)
- 2 parsnips, grated (200g)
- 100g oatmeal or porridge oats ground to a course flour
- 100g chopped cashews
- 50g whole hazelnuts
- 50g sunflower seeds, toasted
- 50g pumpkin seeds, toasted
- 50g sesame seeds, toasted
- 2 tbsp tamari
- 15g fresh parsley, chopped
- Lemon juice
- Salt and freshly ground black pepper
- Pre-heat the oven to 180C/160Fan. You will need a 900g/2lb bread tin lined with baking parchment.
- Wash the green lentils, put them in a small saucepan with the stock and bay leaves, bring to the boil, simmer until the lentils are very tender and soft. Drain, remove the bay leaves and set aside.
- Mix the sunflower, pumpkin and sesame seeds together on a baking sheet and place in the pre-heated oven for 5-8 minutes. Toast them until they just begin to colour, but make sure they don’t burn.
- Lightly break the hazelnuts into rough halves.
- In a large frying pan fry the onion in the sunflower oil until translucent, add the garlic, spices and tomato puree and fry for a minute until fragrant.
- Add the grated carrots and parsnips, fry for 5 minutes, remove from the heat, stir in the cooked lentils, oatmeal, cashews,hazelnuts, seeds, tamari and parsley. Add lemon juice and salt and black pepper to taste.
- Press into the lined bread tin, press down firmly, cover the top with baking parchment and bake in the middle of the pre-heated oven for 45 minutes.
- Leave to cool in the tin for 10 minutes before turning out on to a serving dish and slicing. Serve with griddled Tenderstem broccoli, baby carrots and leeks and your favourite gravy.
Delicious food photography by Rob Wicks of Eat Pictures.
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