Vegetarian Christmas Roast Recipe
Ingredients:
- For the Roast:
- # 1 large onion, thinly sliced
- # 8 oz. (225g) dark brown lentils
- # 4 oz. (125g) brazil nuts, shelled and finely chopped
- # 4 oz. (125g) walnuts, shelled and finely chopped
- # 4 oz. 9125g) hazelnuts, shelled and finely chopped
- # 2 tbsp. chopped thyme
- # 2 tbsp. chopped parsley
- # 1 tsp. chopped rosemary
- # 4 tbsp. dry red wine
- # salt and ground black pepper
- # 1 tbsp. chopped savory
- # 1 bayleaf
- For the stuffing
- # 4 oz. (125g) whole-wheat breadcrumbs
- # 6 sage leaves, chopped
- # 5 tbsp. dry red wine
- # 4 tbsp. olive oil
- # 1 onion, sliced and chopped
- # salt and ground black pepper
- For the Topping:
- # 3 oz. (75g) whole-wheat breadcrumbs
- # 4 tbsp. olive oil
- # 2 tbsps sesame seeds
Directions:
- # Put the lentils, sliced onion and bayleaf in a pan of water, bring to the boil and continue boiling until they are well softened
- # Remove the bayleaf then drain and mash the onion and lentils
- # Add the nuts to the lentil puree then stir in the herbs, wine and seasoning
- # For the stuffing gently cook the onion in the oil until the onions soften
- # Remove the pan from the heat and mix in the breadcrumbs, seasoning, sage and red wine
- # Take a flat ovenproof dish and spread half the lentil and nut mixture over the base
- # spread the stuffing mixture over it then cover with the remaining lentil mixture
- # Shape the whole to resemble an oblong loaf with the stuffing completely inside
- # Mix together the topping mixture of breadcrumbs, oil and sesame seeds then press the mixture over the roast
- # Bake in pre-heated oven at 400f, gas mark 6, 200C for about 45 minutes or until the topping mixture is brown and crispy