Vegetarian Nut Roast

Nut roast

• 180 g Hazelnuts, whole
• 1 large Yellow onion
• 300 g Cremini mushrooms
• 2 tsp Fresh thyme, leaves only
• 2 tbsp Soy sauce
• 400 g Canned lentils, drained
• 90 g Breadcrumbs
• 2 Egg
• 1 tsp Fine sea salt
• ½ tsp Black pepper

Onion gravy

• 1 medium Yellow onion
• 500 ml Vegetable stock
• 1 tbsp Soy sauce
• 2 tbsp Breadcrumbs
• ¼ tsp Black pepper

1. Heat the oven to 180°C (355°F). Tip the hazelnuts onto a tray and toast for 8 to 10 minutes until fragrant, then cool slightly.
2. Lightly grease a loaf tin and set aside. Roughly chop the toasted hazelnuts, then finely chop the onion and mushrooms.
3. In a frying pan over medium heat, cook the onion with a pinch of the salt for 6 to 8 minutes until softened. Add the mushrooms and cook for 10 to 12 minutes until their moisture has cooked off and the pan looks fairly dry.
4. Stir in the thyme and 2 tablespoons soy sauce, then cook for 1 minute. Tip into a mixing bowl and leave to cool for 5 minutes so the eggs do not scramble.
5. Add the lentils, chopped hazelnuts, breadcrumbs, eggs, remaining salt and pepper to the bowl. Mix well, lightly crushing some of the lentils so the mixture holds together when pressed.
6. Pack the mixture firmly into the loaf tin and smooth the top. Bake for 35 to 40 minutes until set, crisp on top and pulling slightly from the sides.
7. Meanwhile, make the gravy: finely slice the remaining onion and cook in a saucepan over medium-low heat with a splash of the vegetable stock for 10 to 12 minutes until soft and lightly golden. Add the remaining stock and soy sauce, bring to a simmer, then whisk in the breadcrumbs and simmer for 3 to 5 minutes until lightly thickened.
8. Rest the nut roast in the tin for 10 minutes, then turn out and slice thickly. Serve with the onion gravy and a little extra black pepper.

Made this recipe? Rate it — a comment is optional.