Plant Pure Nut Roast
I had to dive in and have a go at making a vegan and gluten free nut roast for Thanksgiving Dinner this year - it worked really well :-)
1 Medium Butternut squash
1 Medium Leek
1 large Red Onion
6 Chestnut Mushrooms (or mushroom of choice)
1 Cup Cashews
2 Cups Lentils (approx 1 x 400g Can)
1 Cup Cooked Quinoa
1 Tablespoon Dried Sage
1 Tablespoon Dried Thyme
2 Portabello Mushrooms
1 Handful Baby Spinach
2 Sprigs of Rosemary
1 Courgette (Zucchini)
1 Aubergine (Eggplant)
Ensure the oven is at 180°c (fan), line 1 loaf tin.
“I prepared 2 medium loaf tins for this mixture, but in the end it only filled one and a half, so I would suggest using either 1 large loaf tin or 2 small loaf tins.”
Peel and chop the butternut squash into large chunks, drizzle with a small amount of oil and gently roast in the oven until soft. Whilst this is roasting, chop up the onion and leek and sauté them in a small amount of oil with the sage and thyme. After a few minutes, add the chestnut mushrooms and sauté longer.
Pop the cashews on a baking tray and gently brown them in the oven for a few minutes, then take the butternut squash, cashews, onion/leek/mushroom mix and lentils, place them in a food processor and pulse until all the ingredients are mixed together. Transfer the mixture to a bowl and stir in the cooked quinoa. Set aside.
Cut the portabello mushroom into thin slices and sauté them in a small amount of all, set aside. Slice the courgette into approx 5mm slices, and lay a few on the bottom of the loaf tin, together with the sprigs of rosemary (see the photo below) then place some of the mixture on top of this until it is about halfway up the loaf tin.
Add a layer of baby spinach down the middle of the loaf tin and layer the sautéed mushrooms over the top. (see the image above) Fill the loaf tin with the rest of the mixture and layer sliced aubergine over the top of the roast. brush with some oil and place in the hot oven and bake for 40 mins.
Serve with the usual veggies and a delicious home made gravy.