Big BOSH! Nut Roast
Looking for vegan Christmas recipes? You have come to the right place! Here at BOSH! We LOVE a vegan Christmas and don't believe we miss out at all when it comes to dinner, as we have an array of DELICIOUS festive food ideas for us all! Now if you're looking for vegetarian mains for Christmas (and vegan too of course) we think you will love the big BOSH! Nut roast of dreams. It's so juicy, rich and packed with flavour, we think your nan will be dropping her Christmas turkey to take a slice of your nut roast! When it comes to the festive season, we know our vegan Christmas dishes! Like this? Get the BOSH! cookbook!
Servings
Ingredients
For the recipe
<item-todo-done>1 tbsp fresh thyme chopped<item-todo-done><item-todo-done>100g wholemeal breadcrumbs<item-todo-done><item-todo-done>100ml vegetable stock<item-todo-done><item-todo-done>100g chestnut mushrooms<item-todo-done><item-todo-done>½ tbsp fresh sage chopped<item-todo-done><item-todo-done> Pinch of nutmeg<item-todo-done><item-todo-done> pinch of allspice<item-todo-done><item-todo-done>1 carrot<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>1 garlic clove<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>2 parsnips<item-todo-done><item-todo-done>130g cooked chestnuts<item-todo-done><item-todo-done>225g mixed nuts - hazelnuts<item-todo-done><item-todo-done> walnuts<item-todo-done><item-todo-done> pecans<item-todo-done>
Ingredients
For the recipe
<item-todo-done>2 tbsp fresh thyme chopped<item-todo-done><item-todo-done>200g wholemeal breadcrumbs<item-todo-done><item-todo-done>200ml vegetable stock<item-todo-done><item-todo-done>200g chestnut mushrooms<item-todo-done><item-todo-done>1 tbsp fresh sage chopped<item-todo-done><item-todo-done> Pinch of nutmeg<item-todo-done><item-todo-done> pinch of allspice<item-todo-done><item-todo-done>2 carrots<item-todo-done><item-todo-done>2 red chillies<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>2 red onions<item-todo-done><item-todo-done>4 parsnips<item-todo-done><item-todo-done>260g cooked chestnuts<item-todo-done><item-todo-done>450g mixed nuts - hazelnuts<item-todo-done><item-todo-done> walnuts<item-todo-done><item-todo-done> pecans<item-todo-done>
Before you start
Preheat the oven to 180°C l Loaf tin, greased and lined with greaseproof paper
Place the mixed nuts on a baking tray
- Roast for 5-10 minutes, remove from the oven and allow to cool, then roughly chop
- Increase the oven temperature to 200°C and grease and line a loaf tin with greaseproof paper
Next, prepare the vegetables
- Peel and chop the parsnips, place in a saucepan of salted water and cook over a medium heat until soft
- Once cooked, set aside, and when cooled, slightly mash
- Finely chop the red onion and place in a frying pan with the olive oil and a pinch of salt
- Sweat the onion until it is soft and translucent
- Finely chop the garlic and chilli and then add to the pan with the onion
- Cook until soft
- Peel and grate the carrot and finely chop the mushrooms
- Add to the pan and cook until softened
Finish the nut roast
- Add veg stock, bread crumbs, chopped herbs and spices to the pan, and mix well
- Add the chestnuts, mashed parsnip and chopped toasted nuts, mix well
- Season with salt and pepper to taste
Time to cook and serve
- Place in the lined loaf tin and cover with foil, bake for 30 minutes covered
- Remove the foil and bake for a further 30 minutes uncovered
- Serve and enjoy!