Vegan Friendly Nut Roast
Prep: 20 mins
Cook: 2 hours
For nut roast:
- 200g mixed nuts
- 1 medium butternut squash (200g)
- 3tbsp olive oil
- Salt & pepper to taste
- 2 flax eggs (2tbsp flaxseed meal mixed in with 6tbsp water)
- 1 medium onion, finely chopped using Easy Pull
- 2 garlic cloves, minced
- 1 carrot, roughly chopped using Easy Pull
- 3 celery sticks, roughly chopped using Easy Pull
- 200g mushrooms, roughly chopped using Easy Pull
- 2tsp smoked paprika
- 1/4tsp nutmeg
- 1tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp chilli flakes or to taste
- 1tbsp tomato puree
- Zest of 2 satsumas
- 150g cooked brown rice
For cranberry topping:
- 1 cup dried cranberries
- 2tbsp maple syrup
- 10tbsp water
- 1tsp cinnamon
- ¼ tsp ground nutmeg
- 1/4tsp ground cloves
- Pomegranate seeds for garnish (optional)
Preheat the oven to 170C. Grease a loaf tin with olive oil and line with parchment paper. Set aside.
Spread the nuts on a baking tray and toast in the oven for 10-15 mins until golden brown. Cool down and chop roughly using Easy Pull.
Peel the butternut squash. Cut in half & scoop out the seeds. Dice into small cubes and roast in the oven for 25-30 mins until soft.
Whilst the squash is roasting, prepare the flax eggs by mixing 2tbsp ground flaxseed with 6tbsp water. Mix well and set aside.
In the meantime, heat up 1 tbsp olive oil over medium heat in a big pan. Fry the onion for a couple of minutes until just softened. Add garlic, carrot, celery, mushrooms, all the spices, tomato puree, satsumas’ zest and rice and cook for 5-10 minutes.
Add roasted squash into the pan with the stuffing, season with salt & pepper and cook for a further 2 minutes.
Transfer the stuffing from a pan into a mixing bowl, add chopped nuts and flax eggs and mix well. Tightly pack the stuffing into a greased loaf tin lined with parchment paper. Cover with foil and roast for 1 hour and 20 mins, taking the foil off for the last 20 mins of roasting time.
To prepare the cranberry topping, mix all topping ingredients in a small saucepan and heat over medium heat. Simmer for 10-15 mins until the cranberries have softened and most of the water absorbed.
Remove the nut roast from the oven and allow to cool for 5-10 mins before taking it out of the tin. Transfer to a serving plate, top with cranberry topping and pomegranate seeds if using.