Food & Drink

A Vegetarian Christmas Day Recipe.

A Nut Roast en Croûte for Christmas Day…

Have yourself a vegetarian Christmas and enjoy the best vegetarian alternative to a meat roast dinner! Packed full of flavour and wrapped in delicious puff pastry, this Nut Roast en Croûte is the perfect replacement to meat.

Even if you’re not a mushroom fan, which my dad isn’t, you’ll still love this. Everything is ground down to a crumbly filling and it’s honestly so tasty. I can’t recommend giving this recipe a go enough!

It will take 1 hour and 30 minutes to make and bake. The cooking time is 1 hour and 10 minutes and this Nut Roast en Croûte will serve 6 people.

Ingredients:

  • 1 tbsp groundnut oil
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 2 carrots, peeled and finely chopped
  • 2 garlic cloves, finely chopped
  • 250g chestnut mushrooms, finely chopped
  • 2 tbsp tomato purée
  • a generous splash of Worcester sauce
  • 150g mixed nuts
  • 100g dried red lentils, rinsed
  • 100g cooked chestnuts, crumbled
  • 375g of ready rolled puff pastry
  • 3 tbsp almond milk

Method:

  1. Preheat your oven to 200°C/180°C fan/gas mark 6. Heat up your oil in a large frying pan and, over a medium-low heat, cook your onion, celery and carrot for around 5-7 minutes until softened. Add the garlic and cook for a further couple of minutes. Increase the heat to medium-high, add the tomato purée and a generous splash of Worcester sauce and cook for a further 5-7 minutes.
  2. Toast the nuts in the oven for around 7 minutes and set aside to cool. The pop the nuts in a food processor until coarsely ground.
  3. Whilst the nuts are in the oven, cook the red lentils as per the packet instructions. Drain and then whizz in a food processor.
  4. Combine the nuts, lentils and crumbled cooked chestnuts with the sautéed vegetables. Season to taste and leave to cool.
  5. Once the mixture has cooled, roll out the puff pastry and leave it on its paper. Form the mixture into a loaf that is about 3cm shorter than the width of the pastry. Lay the filling on the left-hand side, leaving a boarder of 1.5cm on the top and bottom, then fold the other half of the pastry over the filling and press down to encase it completely. Sounds a little complicated, but just go for it! As long as the mixture is completely encased it will be absolutely fine.
  6. Brush the pastry with the almond milk, then place on a baking sheet and bake in the oven for 45-50 minutes, until the pastry is nice and golden.

This is a Sainsbury’s recipe, that we’ve ever so slightly adapted by adding tomato purée and Worcester sauce this time. To add even more flavour! You can also add cooked butternut squash and flavour with any spices you desire. It’s quite an adaptable recipe.

Feel free to use this recipe for next Christmas, New Year’s Day or even just a random weekend when you fancy it!

What are your vegetarian Christmas Day recipes?