Luxury Festive Roasts

gluten free
wheat free
3 spoon difficulty rating

100 minutes

1 hour is baking time, the rest is prep and cooling time

Serves: 4-6

3.81818
Average: 3.8 (22 votes)
Luxury Festive Roasts

Probably the tastiest Christmas roast you will ever eat! Teeming with juicy nuts, pulses, porcini mushrooms and other surprises.

Ingredients: 

  • 225g/8oz mixed nuts, chopped
  • 110g/4oz red lentils
  • l large carrot
  • 2 celery sticks
  • 1 large onion
  • ½ large courgette OR 1 small sweet potato 
  • 1 aubergine
  • 100g/3 1/2 oz mushrooms
  • 25g/1oz porcini mushrooms
  • 4 tbsp vegan margarine, eg Pure, Biona, Suma OR 4 tbsp mild coconut oil. 
  • 2 tbsp mild curry powder
  • 2 tbsp tomato ketchup or puree
  • 2 tbsp Vegan Worcestershire sauce OR soya sauce
  • 4 tbsp chopped parsley
  • 10g/2 tsp chopped dried apricots
  • 2 tbsp flax meal mixed with 6 tbsp warm water (this makes 2 flax 'eggs' to bind the roast)
  • 100ml/ scant ¼ pint water
  • Vegan pesto, eg Meridian, Mr Organic, Sacla Free From or Zest
  • 2 tbsp toasted pine nuts OR flaked almonds

ALL KITTED OUT 

Chopping board, sharp knife, jug, kettle, food processor, sieve to wash lentils, colander, small pan, wok or frying pan, spatula/fish slice, garlic crusher, cooking spoon, measuring spoons, scales, mini non-stick loaf tins OR ramekins, other small containers or large muffin cases, baking parchment/greaseproof paper, small bowl for flax 'egg' 

 

Method: 

1. Assemble all the ingredients and kit. 

2. Gently boil the lentils for around 20 mins in the small pan.

3. Meanwhile, soak the porcini mushrooms in a jug, just covered with boiled water

4. About halfway through the lentils' cooking time, pre-heat the oven to 190C/375F/Gas Mark 5.

5.  Meanwhile, cut the aubergine in half, then chop into small chunks, along with the courgette/sweet potato.

6. Chop the carrot, celery, onion and mushrooms roughly then blend or food process until they are quite finely chopped.

7. Melt the margarine/coconut oil in a wok and fry the vegetables for 5-10 minutes, stirring in the curry powder.(If using the sweet potato option, this may take a little longer).

8. Drain the porcini  mushrooms and chop with scissors. Add them to a bowl along with the mixed nuts, cooked lentils, ketchup, Worcesteshire sauce, parsley, apricots, flax eggs and water. Mix well.

9. Add in the mixture from the wok and combine well together. This works best cooked in smaller, well-greased  containers, as the roasts keeps their shape better and are less likely to fall apart. We used 4 small, oiled mini roast tins but smaller ones will work too, eg ramekins - or even muffin cases. If using 4 containers, place a strip of baking parchment in each one, with long enough tabs to let you lift out each roast. 

10. Distribute the mixture evenly between your containers then spread a layer of pesto over the top of each one. Spoon in the rests of the mixture and smooth over. Place in the oven and bake for about 20-30 minutes until just firm, covering the tops with a piece of greaseproof paper if they start to catch.  

11. Let the roasts cool for at least 15-20 minutes before turning out  then, holding the sides of the baking parchment, gently pull out onto an oven-proof plate or serving tray. Sprinkle with pinenuts/flaked almonds to finish, slice if necessary then serve with Roses' Gravy or other gravy of your choice.

 

 

 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 12 of 12
Spring Pea & Mint Soup

Spring Pea & Mint Soup

Super healthy, amazing colours and a real crowd pleaser. The vegan buttermilk gives a lovely, creamy quality and depth of...See recipe »
Roasted Chillies Stuffed with Cashew Cheese

Roasted Chillies Stuffed with Cashew Cheese

We've been experimenting with vegan nut-based cheeses here at the cookery school and have discovered that this cashew cheese makes...See recipe »
Vegan Living Thai Soup

Vegan Living Thai Soup

This is the easiest soup in the world, tastes delicious and is super healthy! You put all the ingredients into...See recipe »
Vegan Hot Cross Buns

Vegan Hot Cross Buns

Hot cross buns are a staple of the Easter holiday season. This is the vegan version of our classic hot...See recipe »
Vegan Spanish Beach Churros

Vegan Spanish Beach Churros

We remember eating churros on the beach in Spain as kids and decided we needed to recreate the memory (even...See recipe »
Vegan Jackfruit Tacos

Vegan Jackfruit Tacos

Jackfruit is a fantastic and crowd-pleasing ingredient with a fibrous texture and flesh that soaks up flavour brilliantly, but it...See recipe »
Pina Colada Square

Pina Colada Square

This is a super moist and fruity traybake square, perfect for snacking, school lunch boxes or an evening treat. The...See recipe »
Double Layered Chocolate Cake

Double Layered Chocolate Cake

Two round layers of moist and light chocolate sponge, sandwiched by a thick layer of chocolate ‘buttercream’ icing. To finish...See recipe »
Vegan Blueberry Lemon Drizzle Cake

Vegan Blueberry Lemon Drizzle Cake

A classic cake with a blueberry twist... a favourite for tea time and coffee shops! Moist, delicious and very moreish!See recipe »
Vegan Chocolate Easter Nests

Vegan Chocolate Easter Nests

Easy peasy, almost healthy and great fun for kids and adults alike!See recipe »
Vegan Easter Blueberry Meringue Nests

Vegan Easter Blueberry Meringue Nests

If you haven't discovered aquafaba yet then you're in for a treat. Basically, that gooey liquid at the bottom of...See recipe »
Vegan Easter Rainbow Cake

Vegan Easter Rainbow Cake

This is a real crowd pleaser at Easter and lots of fun to make! The cake itself is a yoghurt...See recipe »