recipes
Vegetarian Easter nut roast
2024-03-20
Ingredients
2 tbsp olive oil (Borges)
1 onion, diced
2 cloves garlic, chopped
1 carrot, finely diced
1 red pepper, finely diced
2 tbsp chopped fresh sage and rosemary
1 tsp smoked paprika (Lamb brand)
1 bag vegan mince (Quorn)
200g cooked brown lentils
2 tbsp chopped fresh parsley
300g chopped nuts
140g chopped apricots
3 eggs, beaten (Coccodi)
50g dried breadcrumbs (Tipiak)
1 tbsp melted butter (Lake land)
Roasted potatoes and vegetables for serving
Method
Start this recipe by cooking together the onions, garlic, carrots, red pepper, sage, rosemary and paprika for 5 minutes with the oil to soften. Add in the vegan mince and continue to cook for 5 minutes. Remove off the heat and place into a large bowl . Add in the chopped parsley, nuts, apricots and breadcrumbs and mix together well. Finally stir in the beaten eggs and spoon this mixture into a large bread baking tin. Press down well, flatten out the top and brush with the melted butter. Bake in the oven at 180`c for 45 minutes. Allow to rest for 5-10 minutes before slicing and serving with roasted potatoes and vegetables.
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