Nut Roast Wreath With Sage Crisps
Viva!’s Campaigns Manager said this was the nicest nut roast he’d ever eaten! Bursting with flavour, nutty deliciousness and a lovely moist texture – who said nut roast was boring?!
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Preparation time
20 min
Cook time
50 min
Total time
70
Meal
- mains
Servings
6
Ingredients
Nut Roast
- 2 tbsp vegan butter
- 1 red onion, diced
- ½ leek, sliced
- 1 carrot, finely diced
- 3 garlic cloves, finely sliced
- 100g mushrooms, diced
- 100g puy lentils, cooked and drained (or use ready-to-use)
- 150g vacuum-packed cooked chestnuts, roughly chopped (you can chop these with the mixed nuts in the food processor)
- 200g mixed nuts (we like a combination of macadamias, cashews and pistachios), roughly chopped by hand or in the food processor (use the ‘pulse’ function to avoid them becoming too powdery/fine or use pre-chopped nuts if preferred)
- 50g dried cranberries or apricots, chopped
- 8 sun-dried tomatoes from a jar, roughly chopped with scissors
- 150g breadcrumbs (ideally wholemeal – homemade or shop-bought. Use gluten-free if needed)
- 1 tbsp tomato purée
- 2 tsp yeast extract
- 1 tbsp syrup (eg maple or agave)
- 300ml vegan stock (use 1 stock cube in 300ml boiling water. Use gluten-free if needed)
- Zest and juice of one orange
- ½ tsp ground nutmeg
- ½ tsp allspice
- 2 tsp dried or fresh rosemary, finely chopped
- 1 tbsp dried or fresh thyme leaves
- 2 tbsp nutritional yeast
- 2 tbsp ground flaxseed mixed with 4 tbsp warm water (this is your flax egg. Use port instead of water if you’re feeling fancy – thank you Dr Justine Butler for this tip!)
- 1-2 tsp salt
- ¼ tsp black pepper
Sage Crisps
- Vegetable oil for frying
- 20g fresh sage leaves, stalks removed
- Salt
Instructions
Nut Roast
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Using a large frying pan or wok, heat the vegan butter on a medium heat and sweat the onion, leeks, carrot and garlic until soft.
- Stir through the mushrooms and heat for 5 minutes, stirring frequently.
- Add the lentils, chestnuts, mixed nuts, cranberries, sun-dried tomatoes, breadcrumbs, tomato purée, yeast extract, syrup and stock.
- Continue to heat on medium until the stock has absorbed, stirring occasionally.
- Once the stock has absorbed, add the orange juice and zest, nutmeg, allspice, rosemary, thyme, nutritional yeast, flax egg, salt and pepper and combine.
- Thoroughly coat the inside of a 24cm non-stick bundt/ring cake/decorative tin with a neutral oil (eg rapeseed) then pour in the nut roast mixture, spreading evenly. Press the mixture down firmly.
- Place a ring of greaseproof paper or foil over the top of the nut roast to stop it browning too quickly.
- Place in the oven and cook for 30-35 minutes or until golden and firm. If it’s not firming up, check after 30 minutes, remove the greaseproof paper ring and bake until golden/firm (but not dried out) .
- After removing from the oven, allow the nut roast to cool slightly before turning it out of the tin.
Sage Crisps
- Heat approximately 1cm depth of oil in a medium-sized saucepan on a medium-high heat.
- Wait until the oil has fully heated up before adding the sage leaves in batches. Fry them for around 30 seconds to 1 minute before removing them with a slotted spoon. Place on kitchen roll.
- Repeat the process until all the sage leaves have been fried then very lightly sprinkle with salt.
Serving suggestions: boiled potatoes, celeriac gratin, cranberry sauce, gravy, mashed potatoes, mushroom sauce, roast potatoes, roasted vegetables, steamed vegetables, vegan cauliflower cheese, vegan dauphinoise potatoes, vegan stuffing, vegan Yorkshire puddings, vegetable crisps
Keywords
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We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
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