This is another family favourite, especially with the veggies, but even the meat-lovers enjoy this dish at Christmas. Its also great served cold the next day with some mango chutney whipped into sour cream! Boxing day leftovers never tasted so good….
Serves 8
Ingredients:
For the Nut Roast:
2 large onions, peeled and chopped
50g butter or vegan marg
450g brazil nuts (shelled and ground)
225g fresh fine breadcrumbs
1/2 teaspoon dried thyme
3 tbsp lemon juice
2 eggs (optional)
Pinch of nutmeg, ground cloves and cinnamon.
For the stuffing:
225g fresh fine white breadcrumbs
25g chopped parsley
Grated rind of 1 lemon
1 tbsp lemon juice
1 tsp of each; dried thyme and marjoram
1 tbsp grated onion
75g butter or vegan marg
To Prepare:
450g frozen puff pastry
Beaten Egg to glaze
Method:
- Preheat the oven to 200C/400F/Gas Mark 6
- To make the nut roast, fry the onion in the butter or vegan marg for 10 mins or until soft (but not browned).
- Remove from the heat and add the rest of the nut roast ingredients and season.
- Make the stuffing my mixing all the ingredients together to make a soft mixture which holds together and season.
- Roll out the pastry on a floured board to a 30x35cm rectangle (roughly).
- Form the stuffing into a sausage about 25cm long place down the middle of the pastry. Pile the nut roast mixture all over the stuffing, covering it.
- Fold the ends of the pastry to enclose it completely and tuck in the ends.
- Then place on a damp baking tray and sheet, with the joins side down.
- Score a lattice on the top and/or decorate with extra pastry.
- Make one or two steam holes, and brush with beaten egg (if using).
- Bake for 30 minutes until crisp and golden.
- Garnish to serve however you like.
- Enjoy!
Recipe: Rose Elliot’s Vegetarian Cookbook.
