Our festive vegetarian nut roast is made with chopped hazelnuts, lentils, rosemary, mashed sweet potato and parsnips served on crispy kale, then topped with a maple & cranberry sauce and parsnip crisps.
Time: 30 minutes
100g fresh cranberries
1 red onion
1 tbsp maple syrup
1 tbsp oil
200g sweet potato
240g lentils in water (drained)
2 garlic cloves
2 tbsp Belazu sundried tomato paste
2 tbsp buckwheat flour
2 tsp dried Italian herbs
Medium handful of fresh rosemary
1. Preheat the oven to 200°C / gas mark 6, and boil a kettle.
2. Make the parsnip crisps: slice 8 very thin parsnip rounds from the thinner end of the parsnip and set aside. Dice the remaining parsnip into small cubes. Peel the sweet potato and also dice into small cubes. Place the sweet potato and parsnip in a saucepan, cover with boiling water and simmer with a pinch of sea salt for 10 mins until cooked, then drain.
3. Roughly chop the hazelnuts, add to a small dry saucepan and cook for 2-3 mins until golden, turning frequently. Reserve on a plate until later.
4. Line a large baking tray with baking paper, add the kale, drizzle with ½ tsp oil and a pinch of salt, cook for 5-10 mins until crispy, then remove and keep warm.
5. Make the cranberry sauce: add the maple syrup, cranberries and 150ml boiling water into the same saucepan that the nuts were cooked in, and simmer for 15 mins.
6. Finely dice the red onion and garlic. Heat a large frying pan with 1tsp oil on a medium heat. Add the onion and garlic, and cook for 5 mins.
7. Meanwhile, finely chop the rosemary leaves. Add to the pan, followed by the sun-dried tomato paste and dried Italian herbs. Drain the lentils, stir into the pan, and cook for a further 5 mins.
8. Add just ¾ of the buckwheat flour to the pan followed by the hazelnuts and drained sweet potato and parsnip. Season with sea salt and black pepper then mash well.
9. Take the large baking tray used to cook the kale and sprinkle with the remaining buckwheat flour. Divide the nut roast mixture into two and spoon onto the tray into separate mounds. Use any excess flour on your finger tips to shape both rounds into log shapes. (Alternatively, use cutlery to help shape if its too hot). Spread the parsnip crisps out on one end of the tray, drizzle with 1 tsp oil and season with sea salt and black pepper. Bake for 15 mins.
10. Divide the kale between two warm plates. Use a spatula to place each nut roast on top of the kale. Drizzle the cranberry sauce over the nut roast, and sprinkle on the parsnip crisps.
646 calories • 84g carbs • 26g fat • 22g protein
Recipe courtesy of Mindful Chef