Vegan Nut Roast

Vegan Nut Roast

Vegan Nut Roast

Ingredients
13
A vegan friendly nut roast with lentils, sundried tomatoes, apricots and Schwartz Mixed Herbs.

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Ingredients
  • 1 onion, sliced

  • 50 gram (2 ounce) sundired tomatoes, in oil, chopped

  • 50 gram (2 ounce) dried apricots, chopped

  • 200 gram (7 ounce) mixed nuts

  • 1 carrot, grated

  • 400 gram tin, lentils, drained

  • 2 tablespoon Sesame Seed

  • 1 tablespoon Garlic Granules

  • 2 tablespoon Mixed Herbs

  • 1 tablespoon Turmeric Powder

  • 2 teaspoon soy sauce

  • Sea Salt

  • Black Peppercorns Mill

Key Products

Product Information

£ 1.98/unit,43g
Garlic Granules

Product Information

£ 1.80/unit,47g
Mixed Herbs

Product Information

£ 1.62/unit,22g
Turmeric Powder

Product Information

£ 1.73/unit,31g
Cooking tip
  1. Great served with cranberry sauce

Instructions

  • 1 1. Pre-heat oven to 180°C, 375°F, Gas Mark 4.
  • 2 2. Heat a little of the oil from the sundried tomatoes in a pan and fry the onion for 5-10 minutes until golden.
  • 3 3. Add the remaining ingredients and heat through.
  • 4 4. Line a 20 x 10cm (8”x 4”) loaf tin with non-stick baking paper and spoon in the mixture, pressing down firmly with the back of the spoon. Bake for 50 minutes, allow to cool slightly before carefully inverting tin onto a plate and removing the baking paper.
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