KiteNest Nosh: Vegan Nut Roast

December 22nd 2020

KiteNest Nosh: Vegan Nut Roast

Bake a satisfyingly filling vegan loaf packed with mushroom, leek, cashews, lentils and quinoa to go with all of your roast trimmings. No need to worry about getting your five-a-day here! 

Ingredients:

Roast Mixture:

  • 2 medium butternut squash
  • 1 medium leek
  • 1 large red onion
  • 6 chestnut mushrooms (or mushroom of choice)
  • 1 cup cashews
  • 2 cups cooked green lentils (approx 1 x 400g can)
  • 1 cup cooked quinoa
  • 1 tbsp dried sage
  • 1 tbsp dried thyme

Filling:

  • 2 portabello mushrooms
  • 1 handful baby spinach
  • 2 sprigs of rosemary
  • 1 courgette 
  • 1 aubergine

Method:

Step 1: Peel and chop the butternut squash into large chunks, drizzle with a small amount of oil and gently roast in the oven until soft.

Step 2: Whilst this is roasting, chop up the onion and leek and sauté them in a small amount of oil with the sage and thyme. After a few minutes, add the chestnut mushrooms and sauté longer.

Step 3: Pop the cashews onto a baking tray and gently brown them in the oven for a few minutes.

Step 4: Place the butternut squash, cashews, onion/leek/mushroom mix and lentils into a food processor. Pulse until all the ingredients are mixed together. Transfer the mixture to a bowl and stir in the cooked quinoa. Set aside.

Step 5: Cut the portabello mushroom into thin slices and sauté them in a small amount of oil, set aside.

Step 6: Slice the courgette into approx 5mm slices, and lay a few on the bottom of the loaf tin, together with the sprigs of rosemary (see the photo below) then place some of the mixture on top of this until it is about halfway up the loaf tin. 

Step 7: Add a layer of baby spinach down the middle of the loaf tin and layer the sautéed mushrooms over the top. Fill the loaf tin with the rest of the mixture and layer sliced aubergine over the top of the roast. Brush with some oil and place in the hot oven and bake for 40 mins.

Serve with the usual veggies and a delicious home made plant-based gravy. 

This recipe has been brought to you by Jacquie O’Neill, AKA Plant Pure Human. You can find more of her creative vegan dishes over on her feed at @plantpurehuman