Serves: 4 - 6 preparation: 15 mins Cooking: 1 hour 10 mins
Easy to make and delicious hot or cold, nut roast is the classic main course for a veggie Christmas,
Vegan - Gluten Free - Wheat Free
200g red lentils
1 onion, finely sliced
50g sun-dried tomatoes ( oil reserved) drained and chopped 2 cloves garlic, crushed
50g dried apricots, chopped
200g mixed nuts, chopped
50 g mixed seeds
11⁄2 tsp soy sauce
1 carrot, grated
1 tsp turmeric powder Salt and pepper
Preheat the oven to 180 ̊C/ gas mark 4. Cook the lentils in plenty of water for 15 minutes, then drain using a fine sieve. While the lentils cook, heat a little of the sun-dried tomato oil in your largest frying pan and gently fry the onion
for 5 minutes.
Add all the other ingredients, except the seasoning, to the pan. Stir really well, add the cooked lentils and stir again, seasoning to taste.
Line a loaf tin ( approximately 20cm x 10cm) with non-stick baking paper and spoon in the mixture. Bak for 50 minutes and allow to cool slightly before removing and cutting into thick slices.
Note: This can be made ahead of time and frozen for up to three months, or chilled for up to three days and reheated.