Vegetarian Christmas Roast Recipe #136268
I found this while seaching the net one day, and thought it sounded good for all our vegetarian friends.
55 min | 10 min prep
1 loaf
For the Roast
- 1 large onion, thinly sliced
- 8 ounces dark brown lentils
- 4 ounces brazil nuts, shelled and finely chopped
- 4 ounces walnuts, shelled and finely chopped
- 4 ounces hazelnuts, shelled and finely chopped
- 2 tablespoons chopped thyme
- 2 tablespoons chopped parsley
- 1 teaspoon chopped rosemary
- 4 tablespoons dry red wine
- salt & fresh ground pepper
- 1 tablespoon chopped savory
- 1 bay leaf
For the stuffing
- 4 ounces whole wheat breadcrumbs
- 6 sage leaves, chopped
- 5 tablespoons dry red wine
- 4 tablespoons olive oil
- 1 onion, sliced and chopped
- salt & fresh ground pepper
For the Topping
- 3 ounces whole wheat breadcrumbs
- 4 tablespoons olive oil
- 2 tablespoons sesame seeds
- Put the lentils, sliced onion and bayleaf in a pan of water, bring to the boil and continue boiling until they are well softened.
- Remove the bayleaf then drain and mash the onion and lentils.
- Add the nuts to the lentil puree then stir in the herbs, wine and seasoning.
- For the stuffing gently cook the onion in the oil until the onions soften.
- Remove the pan from the heat and mix in the breadcrumbs, seasoning, sage and red wine.
- Take a flat ovenproof dish and spread half the lentil and nut mixture over the base.
- spread the stuffing mixture over it then cover with the remaining lentil mixture.
- Shape the whole to resemble an oblong loaf with the stuffing completely inside.
- Mix together the topping mixture of breadcrumbs, oil and sesame seeds then press the mixture over the roast.
- Bake in pre-heated oven at 400f for about 45 minutes or until the topping mixture is brown and crispy.
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5 stars