Sun-Dried Tomato & Mushroom Vegan Protein Nut Roast
Christmas doesn't have to mean turkey. There are some amazing alternatives for your roast and this Sun Dried Tomato and Mushroom Vegan Protein Nut Roast fits the bill perfectly. Packed for of veggies and protein, you'll want to add this recipe to your festive cook book!
Begin by pre-heating the oven to 180°C, 350°F or gas mark 4.
Prepare the vegetables by dicing the onion, sun dried tomatoes and mushrooms (make sure you save two mushrooms to place on top of the nut roast) and crushing the garlic.
Switch the hob to medium heat, heat the olive oil and add the diced onion and crushed garlic, then fry until golden (approximately 3 minutes). Then add the diced mushrooms and let them fry for approximately 5 minutes.
Add the lentils, herbs, vegetable stock, nuts, sun dried tomatoes, salt, pepper and let all of the ingredients simmer for approximately 5 minutes. Next, add the oats and vegan protein and stir.
Place some greaseproof paper into a loaf tin and transfer the nut roast mixture into the tin. Add thinly sliced mushrooms on top of the nut roast and drizzle with some maple syrup.
Bake for approximately 50 minutes.
Serve with your favourite roasted vegetables and cranberry sauce.
This recipe was created for us by Tiago from The Healthy Beard. Tiago focuses on delicious plant-based recipes. He enjoys creating recipes that are not only healthy but also easy and quick to make. You can find him on instagramand twitter where he posts daily breakfast, lunch and dinner ideas.