Nut roast with roasted mixed vegetables

Nut roast with roasted mixed vegetables
  • Serves icon Serves 4
  • Time icon Ready in 1¼ hours

With artichokes and sweet potatoes this mixed vegetable nut roast makes the perfect vegetarian Sunday lunch dish.

Nutrition: per serving

Calories
544kcals
Fat
26g (4g saturated)
Protein
14.5g
Carbohydrates
67.4g (19.3g sugar)
Salt
0.7g
Calories
544kcals
Fat
26g (4g saturated)
Protein
14.5g
Carbohydrates
67.4g (19.3g sugar)
Salt
0.7g

Ingredients

  • 4 tbsp olive oil
  • 1 small onion, chopped
  • 100g mixed white nuts, such as pine nuts, almonds, macadamia and brazil, ground in a processor
  • 1 garlic clove, crushed
  • Grated zest and juice of 1/2 lemon
  • 50g fresh white or brown breadcrumbs
  • 400g can artichoke hearts, drained, rinsed well and roughly chopped
  • 1 tbsp chopped fresh sage, plus 4 extra leaves
  • 1 egg white
  • 800g sweet potatoes, cut into chunks
  • 3 leeks, cut into chunks and washed
  • 2 red onions, cut into wedges

Method

  1. Preheat the oven to 200°C/ fan180°C/gas 6. Heat 1 tablespoon olive oil in a pan and gently fry the onion for 5-6 minutes, stirring, until softened but not browned. Add the nuts, garlic, lemon zest and juice, breadcrumbs and artichokes. Season with salt and freshly ground black pepper and add the sage and egg white. Stir to mix well.
  2. Tip the mixture into the centre of a large sheet of baking paper and shape into a fat sausage, packing tightly. Scatter over 4 sage leaves, then wrap it tightly in the paper and put into a roasting tin. Put the prepared vegetables around the parcel and drizzle with the remaining olive oil.
  3. Roast for 20 minutes, then unwrap the paper on the nut roast, so it can brown in the oven. Turn the vegetables and cook for a further 15 minutes or until the vegetables are tender.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

November seasonal recipes

Maple-glazed parsnip, chestnut and feta loaf

The nut roast of all nut roasts. This vegetarian recipe is packed with the different...

Save recipe icon Save recipe icon Save recipe

Alternative Christmas roast recipes

Halloumi and pistachio nut roast

Hosting a vegetarian Christmas? This epic halloumi and pistachio nut roast is packed full of...

Save recipe icon Save recipe icon Save recipe

Filo pastry recipes

Squash, spinach and chickpea filo pie

Donal Skehan’s fantastic vegetarian pie, made with squash, spinach and filo, would make a great...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine