Luxury Festive Roast

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 1 Review

Recipe by Cook Vegetarian
Serves 4-6
Ready in 60 mins +

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

How To Cook

  1. Preheat oven to 190C/375F/Gas 5, cover the lentils and porcini with boiling water and leave for 20 minutes.
  2. Meanwhile, chop the aubergine and courgette into small chunks and sprinkle with salt. Leave for 20 minutes.
  3. 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.
  4. 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.
  5. Chop the nuts using a food processor and add to the veg mixture.
  6. 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.
  7. Cover with a piece of greaseproof paper to and bake for about 1 hour until just firm.
  8. Cool and turn out onto a large plate to serve in slices with a good vegan gravy!
    9. www.vegetarianrecipeclub.org.uk
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Comments

1 person has helped to review this recipe.

Posted by Donna on April 21, 2024

Go to the vegetarian recipe club link to see the original recipe. The version above has been poorly and confusingly edited—first is that the red lentils should be gently boiled for 20 minutest and not just covered with boiling water.

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Luxury Festive Roast
  • Recipe by Cook Vegetarian
  • Serves 4-6
  • Ready in 60 mins +
    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
    How to Cook
  1. Preheat oven to 190C/375F/Gas 5, cover the lentils and porcini with boiling water and leave for 20 minutes.
  2. Meanwhile, chop the aubergine and courgette into small chunks and sprinkle with salt. Leave for 20 minutes.
  3. 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.
  4. 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.
  5. Chop the nuts using a food processor and add to the veg mixture.
  6. 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.
  7. Cover with a piece of greaseproof paper to and bake for about 1 hour until just firm.
  8. Cool and turn out onto a large plate to serve in slices with a good vegan gravy!
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