Merry Xmas!

What a year this has been for the plant-based world! 

The food industry is tapping into the ‘vegan trend’ with huge profits, and continuous significant growth is projected.  This year the choice of Xmas vegan food products is immense…

Keeping to the plant-based way of eating involves lots of veggies, wholegrains and fruits which equals great health and vitality!

This is my lentil and nut roast, which I have made and we have enjoyed as a family for the past 4 years. There seems a lot of ingredients, but it is easy to make and perfect to batch cook. You can freeze and make in advance of Xmas day. It’s delicious and completely nourishing too!

Print Recipe

My Xmas plant roast

The vegetables can be varied, and sometimes I have used squash or pumpkin in the recipe too. There is quite a bit of preparation, but totally worth it. Get those Xmas tunes on and get to chopping! xxx

Prep Time

30 minutes

Cook Time

1 hour

Servings

people

Ingredients

• 1 pepper chop
• 2 cloves garlic finely chop
• 1 med/large leek chop
• 1 medium onion finely chop
• 200 g lentils tinned/boiled from dry
• 100 g oats blitz until flour consistency
• 200 g cashews place on baking tray and roast in oven until golden brown
• 2 tbsp chia/flaxseed soak for 10 minutes to gelatinise
• 1 tsp smoked paprika
• 1 tbsp cider vinegar
• 2 tbsp/inch chipotle chilli/paste
• 2 tbsp nutritional yeast
• 2 tbsp tomato puree or vegan tomato pesto
• 100 g mushrooms chopped
• optional mixed fresh herbs/leaves
• pinch black pepper and sea/pink salt

Prep Time 30 minutes Cook Time 1 hour Servings people Ingredients 1 pepper chop 2 cloves garlic finely chop 1 med/large leek chop 1 medium onion finely chop 200 g lentils tinned/boiled from dry 100 g oats blitz until flour consistency 200 g cashews place on baking tray and roast in oven until golden brown 2 tbsp chia/flaxseed soak for 10 minutes to gelatinise 1 tsp smoked paprika 1 tbsp cider vinegar 2 tbsp/inch chipotle chilli/paste 2 tbsp nutritional yeast 2 tbsp tomato puree or vegan tomato pesto 100 g mushrooms chopped optional mixed fresh herbs/leaves pinch black pepper and sea/pink salt

Instructions

1. Place onion, pepper, leek and garlic in a large pan and heat until sizzling (add a little water if starting to stick)
2. Next, add the rest of the ingredients and mix (add chia/flax last)
3. Place the mixture in a loaf tin (prelined with baking paper) and bake in a preheated oven at 180 degrees celsius for 50-70 minutes
4. Allow time to cool then turn out and slice. Serve or freeze - will keep in the fridge for up to 3 days

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