Luxury Festive Roast
- Serves:
- 4
- Ready in:
- 60 mins +
Ingredients
- 225g mixed nuts
- 110g red lentils
- 1 large carrot
- 2 celery sticks
- 1 large onion
- 1/2 large courgette
- 1 aubergine
- 100g mushrooms
- 25g porcini mushrooms
- 4 tbsp vegan margarine
- 2 tbsp mild curry powder
- 2 tbsp tomato ketchup
- 2 tbsp veggie Worcestershire sauce
- 4 tbsp chopped fresh parsley
- 2 chopped dried apricots
- 2 tbsp soya flour
- 150ml water
- vegan pesto
- 2 tbsp toasted pine nuts
Method
-
1
Preheat oven to 190C/375F/Gas 5, cover the lentils and porcini with boiling water and leave for 20 minutes.
-
2
Meanwhile, chop the aubergine and courgette into small chunks and sprinkle with salt. Leave for 20 minutes.
-
3
Finely dice the carrot, celery, onion and mushrooms. Melt the margarine in a frying pan and sauté the vegetables for five minutes, stirring in the curry powder.
-
4
Drain the porcini, cut up with scissors and place in a bowl with the cooked lentils, Worcestershire sauce, parsley, apricots, soya flour and water. Mix well.
-
5
Chop the nuts using a food processor and add to the veg mixture.
-
6
Grease a large bread tin with vegan margarine, and line with greaseproof paper. Put a layer of veg at the bottom, followed by a layer of pesto and finish with another layer of veg mix.
-
7
Cover with a piece of greaseproof paper to and bake for about 1 hour until just firm.
-
8
Cool and turn out onto a large plate to serve in slices with a good vegan gravy!
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Luxury Festive Roast was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 225g mixed nuts
- 110g red lentils
- 1 large carrot
- 2 celery sticks
- 1 large onion
- 1/2 large courgette
- 1 aubergine
- 100g mushrooms
- 25g porcini mushrooms
- 4 tbsp vegan margarine
- 2 tbsp mild curry powder
- 2 tbsp tomato ketchup
- 2 tbsp veggie Worcestershire sauce
- 4 tbsp chopped fresh parsley
- 2 chopped dried apricots
- 2 tbsp soya flour
- 150ml water
- vegan pesto
- 2 tbsp toasted pine nuts
-
1
Preheat oven to 190C/375F/Gas 5, cover the lentils and porcini with boiling water and leave for 20 minutes.
-
2
Meanwhile, chop the aubergine and courgette into small chunks and sprinkle with salt. Leave for 20 minutes.
-
3
Finely dice the carrot, celery, onion and mushrooms. Melt the margarine in a frying pan and sauté the vegetables for five minutes, stirring in the curry powder.
-
4
Drain the porcini, cut up with scissors and place in a bowl with the cooked lentils, Worcestershire sauce, parsley, apricots, soya flour and water. Mix well.
-
5
Chop the nuts using a food processor and add to the veg mixture.
-
6
Grease a large bread tin with vegan margarine, and line with greaseproof paper. Put a layer of veg at the bottom, followed by a layer of pesto and finish with another layer of veg mix.
-
7
Cover with a piece of greaseproof paper to and bake for about 1 hour until just firm.
-
8
Cool and turn out onto a large plate to serve in slices with a good vegan gravy!
Luxury Festive Roast was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
