Nut roast and roasted veg is a great comforting winter meal. We love to eat it with fresh steamed greensand gravy with a chutney on the side but it also works well with salad!
1 large onion
1 clove of garlic, 1 tbsp tomato puree, 1 tbsp paprika, 3 tbsp nutritional yeast
½ cup mixed chopped nuts
1 cup of cooked lentils
½ cup of bread crumb
Put the Lentils in a saucepan with the bouillon and bay leaf, cover and simmer for about 15 minutes. discard the bay leaf. Peel and grate the carrots and finely chop the onion and leek while setting the children to breaking, chopping the mushrooms and peppers as small as they can.
Place the carrots, onion, leek and mushrooms in a large pan with the bay leaf. Add a large glug of oil. Cook lentils over a medium heat stirring until soft. Place in a mixing bowl and leave to cool, stirring it will cool it quicker.
Add the chopped nuts, lentils and cooked vegetable and parsley to the bowl and mix together, don't be afraid to use your hands! Add the bread crumbs. The mix should squidgy and easy to shape without being to dry. Add salt and pepper to taste.
This nut roast can be made as a loaf tin or individual portions in a muffin tray. Oil the tin you are using and spoon in the mixture. Place in the oven on 200°c. Cook for around 30-40 mins for the loaf and 20-25 for muffin size portions or until nicely browned on top and all round the sides.
Roasted root Veg
Root Vegetables - Potatoes, carrots, parsnips, beetroot, sweet potato, celeriac, Swede and (although it is not strictly a root veg it does roast well!) pumpkin or squash
Olive oil, oregano, or rosemary, bulb of garlic
Chop the vegetables into chunks, approximately 3cm. Spread out on an oven tray. Separate out the garlic cloves, but don't peel, and spread them out over the veg with the rosemary. Add 2 large glugs of olive oil and get the kids to used their hands to make sure everything is covered in the oil. Place in the oven at 200°c with the nut roast for 20-25 mins or until golden brown and starting to crisp