Vegetarian Nut Roast with Red Wine Gravy

Nut roast

• 200 g Hazelnuts, raw
• 300 g Mushrooms
• 1 medium Yellow onion
• 2 medium Carrot
• 6 sprigs Fresh thyme
• 120 g Breadcrumbs
• 3 Egg
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper

Red wine gravy

• 1 medium Yellow onion
• 250 ml Red wine
• 400 ml Vegetable stock, hot
• 4 sprigs Fresh thyme
• ¼ tsp Fine sea salt
• ¼ tsp Black pepper

1. Heat the oven to 180°C (355°F). Tip the hazelnuts onto a baking tray and toast for 10 minutes until fragrant, then cool slightly.
2. Grease and line a loaf pan. Roughly chop the toasted hazelnuts, then finely chop the mushrooms and dice the onion; grate the carrots and strip the thyme leaves from the sprigs.
3. In a large frying pan over medium heat, cook the onion with a pinch of the salt for 5 minutes until softened. Add the mushrooms and cook for 10 to 12 minutes until their liquid has evaporated and the pan looks fairly dry.
4. Stir in the carrots and thyme leaves and cook for 3 minutes to take the raw edge off. Scrape into a mixing bowl and leave to cool for 5 minutes so the eggs do not scramble.
5. Add the chopped hazelnuts, breadcrumbs, eggs, remaining salt and pepper to the bowl. Mix thoroughly until the mixture holds together when pressed.
6. Pack the mixture firmly into the loaf pan and smooth the top. Bake for 40 minutes until set and lightly browned, then rest for 10 minutes before turning out and slicing.
7. While the nut roast bakes, make the gravy: finely dice the onion and cook in a saucepan over medium heat with a pinch of salt for 8 to 10 minutes until golden. Pour in the red wine and simmer for 6 to 8 minutes to reduce by about half.
8. Add the vegetable stock and thyme sprigs, then simmer for 10 to 12 minutes until the gravy tastes rounded and slightly reduced. Season with the remaining salt and pepper, remove the thyme sprigs, and serve alongside the sliced nut roast.

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