Vegetarian nut roast

Vegetarian Nut Roast

Serves 4

  • 50 g pistachios, chopped

  • 50 g linseed

  • 50 g sunflower seeds

  • 100 g chestnut purée

  • 50 g gluten-free vegetarian suet

  • 1 tbsp maple syrup

  • gluten-free flour, for dusting

  • For the blue cheese topping:

  • 400 g sweet potato, cut into cubes

  • rapeseed oil

  • 20 g butter

  • 250 g chestnut mushrooms, sliced

  • cracked black pepper

  • 100 g crème fraîche

  • a good pinch of nutmeg

  • 75 g vegetarian blue cheese

  • 1 tsp linseed

  • 1 tsp chopped pistachios

  • 1 tsp sunflower seeds

Recipe by Emma Goss-Custard



This is Emma's innovative twist on the standard vegetarian Christmas offering – the dreaded nut roast. With her roasted veg, crispy potatoes and redcurrant gravy, this tart is an absolute blinder.




1. Preheat the oven to 180C/gas 4. For the nut roast crust, spread out the nuts and seeds on a baking tray and toast in the oven for 5–6 minutes. Transfer to a food processor, along with the chestnut purée, suet and maple syrup, and blitz until the mixture comes together into a ball. It will be very sticky to begin with, so stop and scrape the sides as you go.



2. Place a large sheet of baking parchment on a work surface and sit the dough on it. Then, with lots of gluten-free flour on your hands and rolling pin, roll out the dough as thinly as possible (less than 5mm).



3. If you're making individual tartlets, oil and flour four 10cm loose-bottomed tart tins, then cut out the pastry to size. Or roll out the dough and cut to the size of a large baking tin, then transfer to the tin using a fish slice. Prick the dough all over with a fork, cover with baking parchment, fill with baking beans or rice and bake blind for 12–15 minutes. Leave to cool completely in the baking tray, as it will be quite delicate straight from the oven. Keep the oven on.



4. For the topping, pop the sweet potato on a baking tray, toss with a little oil, then bake for 25 minutes, or until soft. Meanwhile, melt the butter in a frying pan over a medium heat, add the mushrooms and 1 tsp cracked black pepper, and sauté for 6–8 minutes, until the mushrooms brown.



5. Blitz the roasted sweet potato in a food processor with the crème fraîche, nutmeg and ½ tbsp cracked black pepper (or to taste) to a smooth, creamy consistency.



6. To assemble your tart, crumble the blue cheese over the base, arrange the sautéed mushrooms on top, then finish with the sweet potato mix. Sprinkle with linseed, pistachios and sunflower seeds and add a drizzle of rapeseed oil, then pop back in the oven for 6–7 minutes until it just starts to brown. Serve hot with the accompanying vegetables.

Nutritional Information

Vegetarian nut roast

Topped with vegetarian blue cheese

More Mains recipes >
0 foodies cooked this
This recipe well and truly cracks the nut roast. So rammed with flavour that even those turkey lovers will be tucking in at Christmas
Serves 4
1h 10m
Not too tricky
Print this recipe
Method

Recipe by Emma Goss-Custard

This is Emma's innovative twist on the standard vegetarian Christmas offering – the dreaded nut roast. With her roasted veg, crispy potatoes and redcurrant gravy, this tart is an absolute blinder.


1. Preheat the oven to 180C/gas 4. For the nut roast crust, spread out the nuts and seeds on a baking tray and toast in the oven for 5–6 minutes. Transfer to a food processor, along with the chestnut purée, suet and maple syrup, and blitz until the mixture comes together into a ball. It will be very sticky to begin with, so stop and scrape the sides as you go.

2. Place a large sheet of baking parchment on a work surface and sit the dough on it. Then, with lots of gluten-free flour on your hands and rolling pin, roll out the dough as thinly as possible (less than 5mm).

3. If you're making individual tartlets, oil and flour four 10cm loose-bottomed tart tins, then cut out the pastry to size. Or roll out the dough and cut to the size of a large baking tin, then transfer to the tin using a fish slice. Prick the dough all over with a fork, cover with baking parchment, fill with baking beans or rice and bake blind for 12–15 minutes. Leave to cool completely in the baking tray, as it will be quite delicate straight from the oven. Keep the oven on.

4. For the topping, pop the sweet potato on a baking tray, toss with a little oil, then bake for 25 minutes, or until soft. Meanwhile, melt the butter in a frying pan over a medium heat, add the mushrooms and 1 tsp cracked black pepper, and sauté for 6–8 minutes, until the mushrooms brown.

5. Blitz the roasted sweet potato in a food processor with the crème fraîche, nutmeg and ½ tbsp cracked black pepper (or to taste) to a smooth, creamy consistency.

6. To assemble your tart, crumble the blue cheese over the base, arrange the sautéed mushrooms on top, then finish with the sweet potato mix. Sprinkle with linseed, pistachios and sunflower seeds and add a drizzle of rapeseed oil, then pop back in the oven for 6–7 minutes until it just starts to brown. Serve hot with the accompanying vegetables.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 663
    33%
  • Carbs 44g
    17%
  • Sugar 13.8g 15%
  • Fat 45.9g 66%
  • Saturates 19g 95%
  • Protein 15.2g 34%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • 50 g pistachios, chopped

  • 50 g linseed

  • 50 g sunflower seeds

  • 100 g chestnut purée

  • 50 g gluten-free vegetarian suet

  • 1 tbsp maple syrup

  • gluten-free flour, for dusting

  • For the blue cheese topping:

  • 400 g sweet potato, cut into cubes

  • rapeseed oil

  • 20 g butter

  • 250 g chestnut mushrooms, sliced

  • cracked black pepper

  • 100 g crème fraîche

  • a good pinch of nutmeg

  • 75 g vegetarian blue cheese

  • 1 tsp linseed

  • 1 tsp chopped pistachios

  • 1 tsp sunflower seeds