Luxury Festive Roast

Name: Luxury Festive Roast
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: British
Ingredients: 225g mixed nuts; 110g red lentils; 1 large carrot; 2 celery sticks; 1 large onion; 1/2 large courgette; 1 aubergine; 100g mushrooms; 25g porcini mushrooms; 4 tbsp vegan margarine; 2 tbsp mild curry powder; 2 tbsp tomato ketchup; 2 tbsp veggie Worcestershire sauce; 4 tbsp chopped fresh parsley; 2 chopped dried apricots; 2 tbsp soya flour; 150ml water; vegan pesto; 2 tbsp toasted pine nuts

Serves: 4

Ready in: 60 mins +

Eco Friendly Gluten Free‏ Vegan Friendly

Ingredients
Method

Ingredients:

225g mixed nuts
110g red lentils
1 large carrot
2 celery sticks
1 large onion
1/2 large courgette
1 aubergine
100g mushrooms
25g porcini mushrooms
4 tbsp vegan margarine
2 tbsp mild curry powder
2 tbsp tomato ketchup
2 tbsp veggie Worcestershire sauce
4 tbsp chopped fresh parsley
2 chopped dried apricots
2 tbsp soya flour
150ml water
vegan pesto
2 tbsp toasted pine nuts

method:

Preheat oven to 190C/375F/Gas 5, cover the lentils and porcini with boiling water and leave for 20 minutes.
Meanwhile, chop the aubergine and courgette into small chunks and sprinkle with salt. Leave for 20 minutes.
Finely dice the carrot, celery, onion and mushrooms. Melt the margarine in a frying pan and sauté the vegetables for five minutes, stirring in the curry powder.
Drain the porcini, cut up with scissors and place in a bowl with the cooked lentils, Worcestershire sauce, parsley, apricots, soya flour and water. Mix well.
Chop the nuts using a food processor and add to the veg mixture.
Grease a large bread tin with vegan margarine, and line with greaseproof paper. Put a layer of veg at the bottom, followed by a layer of pesto and finish with another layer of veg mix.
Cover with a piece of greaseproof paper to and bake for about 1 hour until just firm.
Cool and turn out onto a large plate to serve in slices with a good vegan gravy!

Print Recipe www.vegetarianrecipeclub.org.uk