Hearty nut roast
The wonderful seasoning of this hearty nut roast will delight your stomach. Whether for Christmas or special occasions, this nutty wreath will steal all the other dishes’ thunder. Why not try your hand at making this festive nut roast from the Avant-Garde Vegan, Gaz Oakley?
For the nut roast
|3 tbsp||olive oil|
|1||red onion finely chopped|
|1||celery stalk finely chopped|
|2 cloves||garlic finely chopped|
|1||leek finely chopped|
|200 g||butternut squash peeled and deseeded, cut into small cubes|
|1 small||aubergine cut into small cubes|
|60 g||cooked chestnuts coarsely chopped available in vacuum packs (if unavailable, use hazelnuts)|
|½ tsp||pimento ground|
|¼ tsp||cinnamon ground|
|1 sprig||rosemary fresh needles, finely chopped|
|10 leaves||sage fresh leaves, finely chopped|
|1||orange organic quality, zest and juice thereof|
|140 g||mixed nuts such as Brazil nuts, pistachios and walnuts|
|165 g||chickpeas canned|
|50 g||cranberries dried, coarsely chopped|
|50 g||apricots dried, coarsely chopped|
|50 g||tomatoes sundried, coarsely chopped|
|3 tbsp||balsamic vinegar|
|1 tbsp||white miso paste|
|3 tbsp||nutritional yeast|
|1 tbsp||Marmite or another plant-based seasoning paste|
|sea salt to taste|
|pepper to taste|
For the cranberry and orange juice
|75 g||cranberries fresh|
|¼ tsp||ginger freshly grated|
|¼ small stick||cinnamon|
|60 ml||orange juice freshly squeezed|
Grease a 25 cm diameter wreath mould. If the mould does not have a non-stick coating, it must be lined with baking paper.
Heat the olive oil in a large pot on a medium heat. Add the onions, celery, garlic, leek, pumpkin, aubergine, and chestnuts and sauté for a few minutes, stirring frequently. Add the spices, herbs, and a little salt and pepper, along with the orange juice and zest. Reduce the temperature and continue steaming the vegetables for 8-10 minutes, stirring occasionally, until they are tender and the flavours have had time to develop.
Meanwhile, use the pulse setting on a blender to finely chop the nuts. Add the chickpeas and roughly mix them into the mixture using a few short pulses, but do not blend them completely. Pour the mixture into the pot, add the breadcrumbs, cranberries, apricots, and tomatoes, then carefully stir them all in.
Mix in the vinegar, miso paste, yeast flakes, and Marmite. Sauté for 3–4 minutes, then turn off the heat.
Preheat the oven to 180 °C. Mix all the ingredients for the sauce in a heavy-bottomed pot and lightly heat over a low temperature. Cover the pot and let the mixture simmer gently for 15 minutes, stirring from time to time. Spread the cranberry and orange sauce on the bottom of the wreath mould.
To finish: Pour the nuts-and-vegetable mixture into the mould and spread it evenly. Press it into the mould as firmly as possible. Cover the surface with aluminium foil and bake in the oven for 30–35 minutes.
Leave the roast to cool slightly in the mould after you take it out of the oven, then turn it over onto a serving platter. Garnish as desired and serve.
|Difficulty||Level 2 (average)|
|Cooking time||30-45 minutes|
|Number ingredients||> 20 ingredients|
|Preparation method||Baking, Food processor, Oven, Sauté|
|Type of dish||Meat substitute|