- 1 tbsp ghee or oil
- 1 tsp cumin seeds
- 1 Red dried chili
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 3cm ginger
- 200g chestnut mushrooms, sliced
- 100g paneer grated
- 1 large carrot, grated
- 1 tsp Kashmiri chili powder
- ½ tsp turmeric
- 100g red lentils
- 2 tomatoes, chopped
- 300ml water
- 100g walnuts and cashews, roughly chopped
- 100g mature cheddar cheese, grated
- A handful of fresh coriander, chopped
Yummy Nut Roast
The nut roast is one of those dishes that people feel a bit sorry for – it has the reputation of being the sad alternative to a gorgeous piece of roast meat. Well, I’m here to tell you to leave your sympathy at the door. My nut roast is so delicious that it’s the dish that always gets polished off first at our table and we are a family of meat lovers!
When I have vegetarian friends around for dinner I don’t just want to serve up the same food excluding the meat; I want them to feel like I have thought about them too so this makes a beautiful roast dinner dish for your vegetarian friends. The texture of the nuts, the creaminess of the cheese, and the flavor of all the vegetables combined with the lentils and spices take this dish to another level.
Easy, full of goodness, and packed to the brim with flavor
Nutritional information
Typical values* per Serving
Calories 303
Fat (g) 23
of which saturates (g) 9
Carbohydrates (g) 14
of which sugars (g) 5
Fiber (g) 5
Protein (g) 14
Salt (mg) 72
PREP – 5 mins
COOK- 50 mins
Servings- 6
Ingredients
STEPS OF COOKING
- Preheat the oven to 180ºC or gas mark 4.
- Line the base and sides of a 1.5-liter loaf tin with parchment paper.
- Heat the ghee in a large frying pan and add the cumin seeds and dried chili until fragrant.
- Add the onions and cook for about 5 mins until they start to soften.
- Stir in the garlic and ginger and stir for a few minutes.
- Add the sliced mushrooms and cook until they soften then stir in the paneer and grated carrot. Cook the mixture for about 3 mins then add the chili powder and turmeric and cook for just a minute.
- Add the tomatoes and cook for about 1 minute until they start to break down a little, then add the water and season with salt.
- Stir in the lentils and bring to a boil then leave to simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry (about 10 minutes). Set aside to cool a little.
- Roughly chop the nuts and stir in with the cheese and coriander.
- Once mixed through, spoon the mixture into the prepared tin and press down into the tin.
- Cover with foil and bake for 20 mins, then remove the foil and bake for a further 10–15 minutes until firm when pressed gently.
- Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or a plate and slice it into lovely thick pieces.
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