This recipe is part of my plant-based Christmas menu suggestion. This nut roast is really filling and flavourful. It might seem like it is a lot of work to prepare it, but even if there are a few steps to prepare this recipe, each one is really simple.
This is a recipe that makes great leftovers! I have been eating this for a few days after I made it, and it won’t be a lie if I say that I never got bored of it! It is a perfect meal for the colder months of the year.
I love the flavour of this roast! It is dense and rich. The lentils and walnuts are a great base for it, providing you with loads of minerals and fiber. The herbs, as well as the sweetness and sourness of the cranberries, cherries and apple add an interesting palate to it. Give it try and let me know what you think! I am definitely going to make more of it! 🙂
Lentil Nut Roast
Perfect nut roast for the Christmas festivities.
inspired by Oh She Glows
- 1 sweet onion
- 2 garlic cloves
- 2 sticks of celery, chopped in fine cubes
- 3 carrots, chopped in fine cubes
- 2 handfuls of dried porcini
- 300gr lentils
- 100gr walnuts
- 6 tbsp ground flax seeds
- 1/2 cup oat flour
- 1/3 cup grated apple
- 2-3 tbsp olive oil
- 3 springs of fresh thyme
- 1 spring of fresh rosemary
- handful of fresh chives
- salt and pepper
- 1 tsp chilli
- 100gr cranberries – fresh, frozen or dried
- 100gr sour cherries
- 2 tbsp maple syrup
- 3-4 tbsp water
1. Cook the lentils according to the instructions on their package. Drain and place the lentils in a big bowl. Mash them with a potato masher. Try to leave 1/3 of the lentils in tact. Set aside.
2. Preheat the oven to 190 degrees.
3. Toast the walnuts until lightly golden.
4. Soak the porcini in a little boiling water for about 5 minutes. Drain, chop them and set aside.
5. Heat up a skillet with a little bid of olive oil. Add the finely chopped onion and garlic.
6. Once fragrant add the celery and carrots.
7. When the veggies are a little soft, add the porcini.
8. Stir in the grated apple to the mixture. Add the herbs and cook for a few more minutes.
9. Take the bowl with the mashed lentils and add the chopped walnuts, flax seeds, and oat flour. Mix well.
10. Stir in the veggie mixture to the bowl and mix until well combined. Add the chilli, salt and pepper to taste. If the mixture is too dry you can add a few tablespoons of water.
11. Grease a loaf pan and pack the mixture firmly into it.
12. Bake for 50 to 60 minutes. Cover with a baking sheet after 25 minutes to prevent the top from burning.
13. Next start making the cranberry-cherry glaze.
14. Heat up a pan and add the cranberries, sour cherries and maple syrup. Stir until well combined and keep on the heat until the cranberries and cherries start disintegrating.
15. Add some water to make it runnier.
16. Let it cool down and then run it quickly in a food processor to make it smoother.
17. Once the loaf is ready, let it cool and then gently turn it over on a long plate.
18. Cover the top with the cranberry-cherry glaze and serve while hot.
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