Vegetarian Christmas roast
- December 2005
- Serves 6
- Takes 1½ hours to make, 50 minutes to 1 hour in the oven
Always fancied making a nut roast for Christmas? Your time and recipe has come. This vegetarian nut roast is easy to make, and you can freeze it, too.
- 18.5g (8.5g saturated)
- 19.2g (4.7g sugar)
- 3 tbsp olive oil
- 1 green pepper, very finely chopped
- 1 leek, very finely chopped
- 1 carrot, very finely chopped
- 1 onion, very finely chopped
- 1 celery stick, very finely chopped
- 300g field mushrooms, very finely diced
- 1 large egg, lightly beaten
- 200g vegetarian Cheddar, grated
- 110g dried breadcrumbs
- If you are making veggie gravy, keep all the trimmings from the vegetables. Preheat the oven to 180°C/fan 160°C/gas 4. Heat the oil in a large frying pan over a medium heat. Add the pepper, leek, carrot, onion and celery and cook, stirring, for 8-10 minutes. Add the mushrooms and cook for 5 minutes; if they produce lots of juices, cook them out. Transfer to a large bowl.
- Fold in the egg, 150g of the cheese and 100g of the breadcrumbs. Mix well and season. Transfer to a greased, base lined 28.5cm x 13cm x 6cm deep loaf tin. Sprinkle with the remaining cheese and breadcrumbs.
- Bake for 50 minutes to 1 hour, until set and the top is golden. Cool in the tin for 5 minutes, then turn out, slice and serve with gravy.
To freeze: Bake the roast and cool in the tin. Turn out, wrap in foil and freeze for up to 1 month. Defrost in the fridge overnight and reheat in the oven at 190°C/fan 170°C/gas 5 for 45 minutes, until piping hot throughout.
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