Layered nut roast
Looking for a vegetarian alternative for Christmas dinner? Try this traditional and delicious nut roast
Preparation time: 10 minutes
Cooking time: 10 minutes
What you need:
- 3 onions, finely chopped
- 1tbsp soya oil
- 675g mixed nuts, e.g. almonds, walnuts, pecan, pistachios, chopped
- 350g white breadcrumbs
- 3 tbsp tahini
- 3 tbsp plain wholemeal flour
- 180ml Alpro soya Original alternative to milk
- 1tsp nutmeg, grated
- ½ tsp ground cloves
- Salt and pepper
- 225g unsweetened chestnut purée
- 1tbsp red wine
- 275g fresh spinach
- 55g cranberries
What you do:
- Heat the oil in a pan and gently fry until soft. In a large bowl mix together the nuts, breadcrumbs and cooked onion.Mix tahini, flour, Alpro soya Original, nutmeg, cloves and seasoning to a paste. Add to the nut mixture and combine thoroughly. The mixture will be fairly stiff, should hold together well, and be slightly sticky.
- Mix together the chestnut and red wine until thoroughly combined.
- Cook the spinach with 1 tbsp water for about 5 minutes in a large pan until lightly wilted. Drain the spinach to remove any excess liquid.
- Line a 26cm x 14cm x 9cm tin with non-stick baking parchment.
- Spoon a third of the nut mixture into the tin, pressing each layers down with a back of a spoon. Follow by the spinach, a further layer of nuts, followed by a layer of chestnut and cranberries. Top with the remaining nut mix.
- Cook at 150°C/300°F/Gas 2 for 45 minutes, increase to 200°C/400°F/Gas 6 and cook for a further 15 minutes to give a nice crust.
- Serve the nut roast with a selection of seasonal vegetables and cranberry sauce.
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