Servings
6
This nut roast has proved such a popular hit at our Friday night dinners, people kept on asking for the recipe, so here it is. It does take a bit of time to make, but it’s worth it! You can leave the squash or mushrooms out or switch with other similar veg. Serve with miso onion gravy, greens and roasted veg.
120g of dried green, brown or puy lentils
50g of quinoa
1 medium sweet potato or piece of squash (approx 300g)
1 large onion, finely chopped
1 tablespoon of olive oil
150g of mushrooms, finely chopped
3 cloves of garlic, crushed
2 tablespoons of chopped rosemary
1 tablespoon of chopped sage
100g of any nuts, chopped
100g of sunflower seeds
2 tablespoons of brown rice miso paste
1 tablespoon of tamari/soy sauce
2 tablespoons of ground flaxseed
1 teaspoon of dried thyme
Put the lentils in a saucepan, cover with water, bring to the boil and then reduce the heat and simmer for 20 minutes until tender. Strain and leave to cool.
Whilst the lentils are cooking, put the quinoa in a medium sized saucepan. Cover with boiling water and cook on medium heat for 15 minutes. Drain and set aside.
Peel the sweet potato or squash, chop into 1 inch cubes and cook for approximately 10-15 minutes until soft. Drain, mash and set aside.
Pre-heat the oven to 190°C.
Cook the chopped onion in 1 tablespoon of oil on medium heat for 5 minutes until golden. Add the chopped mushrooms and cook for a further 3 minutes.
Add the crushed garlic and chopped herbs and cook for a further 2 minutes.
In a large bowl combine all the ingredients together - the cooked onion and mushroom mixture, mashed sweet potato, flaxseeds, cooked lentils and quinoa, nuts and seeds, miso paste, tamari/soy sauce and dried thyme. Stir well, taste and season with salt and pepper.
Line a loaf tin with baking parchment. Pour the nut roast mixture into the tin and press down with a fork to make it even.
Bake in the oven for 25-30 minutes until firm. If it is still soft but burning on the outside, cover with foil and bake for a further 10 minutes.