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Christmas Celebratory Nut Roast
At Suma we serve a daily hot meal in our canteen to the whole workforce, and we are lucky to experience some fantastic vegetarian cuisine. Christmas lunch, however, seems to be extra special. We would be happy to eat this at every Christmas lunch for years and years to come!
- 125g blanched almonds
- 125g hazelnuts
- 125g cashews
- 125g pistachio
- 125g pine nuts
- 1 onion, finely chopped
- oil for frying
- 2 cloves of garlic, finely chopped
- 1/2 tsp each of dried thyme, rosemary and pepper
- 3 tbsp tomato pureé
- 1/2 a white loaf of bread
- 150g St Dalfour Chestnuts (VF112)
- 250g cranberries
- 1 tbsp flat leaf parsley
- 150g Suma Sausage Mix (VF162)
- 1 tbsp vegetable bouillon
- Ready-rolled puff pastry, such as Dorset Pastry (XL251)
- 1 egg, beaten
- Set oven temperature to 180ºc, Gas mark 4. Place all the nuts except the chestnuts on a baking tray. You can dry roast them, or add a little oil. Roast the nuts off in the oven for 10-15 minutes, keeping a close eye on them. Check them every 5-10 minutes and give the tray a bit of a shake. Once the nuts to go a few shades darker, give off a nutty scent and start to crackle, this is a good sign they are ready. Take them out the oven and put to one side.
- Fry the onion in some oil with the garlic then add the herbs and pepper. Stir in the tomato pureé, then transfer this mixture to a large bowl.
- Briefly blitz the roasted nuts in a food processor, making sure to retain some texture. Add these to the onion mix.
- De-crust the loaves and put them in a food processor to make breadcrumbs. Add the breadcrumbs to the mixture.
- Chop the chestnuts, cranberries and fresh parsley by hand and then add these to the mixture.
- Make up the Granose Mix/Burger Mix with a little extra water and add to the main mixture along with the bouillon. Stir in some more water as needed so the mixture holds together.
- Unroll the pastry then spoon the nut roast mixture onto it, in a thick line along the longest edge. Wrap the pastry around the mix, making sure it is rolled tightly. Leave an overlap before trimming off any excess pastry and seal the two ends together with a little water. Glaze the pastry with beaten egg and decorate it with left over pastry if desired.
- Bake the roast in the oven for around 40 minutes, until the loaf is piping hot and the pastry is browned.
- Enjoy, and have a Merry Christmas!
For a vegan version of this nut roast, replace the egg glaze with soya milk and use vegan pastry such as Clive’s Rough Puff- XL045.