Veggie Nut Roast

So today I ran 5k for the hospital’s I work for charity…. still gobsmacked I managed it.

But this made me hunnnnng-rryyyyy!

It’s Sunday, I’m shattered, so I want a roast.

So I decided to make a veggie roast and omg it did not disappoint.

It looks like a lot of ingredients but chill out, most of it is probably hanging out in your cupboard already, I know it was mine 🙂

Ingredients

• 1 tbsp olive oil
• 15g butter
• 2 onions, mine were diddy, finely chopped
• 2 sticks of celery finely chopped
• 2 cloves of garlic finely chopped
• 200g mushrooms finely chopped
• 1 pepper finely chopped
• 1 carrot grated
• 100g red lentils
• 1 tsp of mixed herbs
• 1 & 1/2 tsp of smoked paprika
• 2 tbsp tomato puree
• 300ml veg stock
• 100g breadcrumbs, mine are prebought
• 150g mixed nuts crushed into smallish pieces, i used a pestle and mortar
• 3 eggs, whisked
• 100g mature cheddar grated
• Small bunch of parsley chopped

** make it vegan, use vegan cheese, dairy free butter and egg replacements (flax egg) instead** 🙂

 

1. First of all finely chop alllll the veg and smash up your nuts 😉  this may take a while but its quite stress reliving hehe but once this is done you can crack on.
   

   

   

   Mushroom mountain

    

2. Set the oven to 180c. Grab a loaf tin (i just got one from home bargains for a quid yay) line it with greeseproof paper
3. In a pan, melt the butter and the oil. Add the onion and celery and cook until beginning to soften.
4. Add the garlic and mushrooms and cook low for 10 minutes
5. Add the pepper and grated carrot and cook for a few minutes then add the mixed herbs and smoked paprika and stir for a minute.
   

   onion and celery

   

   mushroom and garlic added

   

   carrot and pepper added
6. Add the lentils to the pan with the tomato puree and stir for a minute.
7. Add the veg stock and simmer with the lid on for five mins then take the lid off and simmer for another 5 mins or until the mixture isnt as wet and the liquids nearly all absorbed.
8. Take off the heat and stir in the breadcrumbs, nuts, eggs, cheese and parsley and season with salt.
   

   lentils and tomato pureee added

   

   stock added

   

   nuts, breadcrumbs and egg added

   

   cheese added
9. Add the mix to the loaf tin. Cover with foil (or like me if you have no foil, use another baking tray haha)
   

   
10. Put in the oven for 20 mins. take the foil/tray off and cook for another 15 minutes until its golden brown and spongey when pressed on top.
    

    
11. Cut into slices, I found two to be enough for one serving!
12. Served with my sticky roast Brussels sprouts and  vegetable gravy, not pictured, as I’d already scoffed the whole thing!