How to make a nut roast

Looking for the perfect festive alternative to the traditional roast? Look no further. Our Clinic Director and Principal Chiropractor, Dr. Tarveen Ahluwalia, is stepping out of the treatment room and into the kitchen. For years, she has been serving up a delicious nut roast inspired by the well-loved BBC recipe. It’s become such a hit at home over the years with her in-laws who are vegetarian that we decided it was time to share her take on the nut roast with all of you.

Ingredients

Nut roast

1 tbsp olive oil 

15 g butter 

1 large onion 

2 celery sticks 

2 garlic cloves

200 g mushrooms

1 sweet pepper 

1 large carrot

1 tsp dried oregano 

1 tsp kashmiri red chilli 

1 tsp ground cumin 

1 tsp ground coriander

100 g red lentils 

2 tbsp tomato paste

300 ml vegetable stock 

100 g breadcrumbs

150 g chopped mixed nuts 

150 g grated mature cheddar cheese

3 large eggs

½ bunch flat leaf parsley

Tomato sauce

2 tbsp olive oil 

1 tsp cumin seeds

1 tsp mustard seeds 

1 tsp curry leaves 

1-2 tsp crushed garlic 

1 tsp chopped ginger 

1 tsp dried rosemary  

½ tsp salt

⅓ tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

½ tsp kashmiri red chilli 

½ tsp ground black pepper

1 tsp chopped green chill

Method

1. Heat 1 tbsp olive oil and 15g butter in a large pan and cook 1 finely chopped large brown onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften. 

2. Stir in 2 finely crushed and chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook on medium heat for a further 10 mins.

3. Stir in 1 finely diced red pepper and 1 grated carrot, cook for about 5 mins then add 1 tsp each of dried oregano, kashmiri red chilli, cumin, and coriander and let the spices cook for a few minutes.

4. Add 100g red lentils and 2 tbsp tomato purée and cook for a few minutes, then add 300ml vegetable stock. Turn the head down so the vegetables simmer at a lower heat and the liquid has been absorbed and the vegetable mixture is dry. This may take from 20-30 minutes. Once dry set aside and let it cool down. Now preheat the oven to 180C/ fan 160C/ gas 4.

5. While the vegetable mixture cooks, combine 100g breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, half a bunch chopped flat-leaf parsley with salt and ground pepper to taste

6. When vegetables have cooled, stir the dry mixture in and transfer ingredients to a tin lined with parchment paper, make sure all mixture is level and is pressed in tightly.  

7. Cover nut roast tray with foil and bake for 30 minutes, then remove the foil cover and continue for another 20-30 minutes until the roast is firm and cooked through 

8. While the nut roast cooks in the oven, make the sauce. 

9. Gently heat 2 tbsp extra virgin olive oil, add 1 teaspoon of whole cumin, 1 teaspoon of mustard seeds and some curry leaves, once spices start to splutter, add 1-2 teaspoons of chopped garlic cloves let that cook for a few minutes then add 1-2 teaspoons of chopped ginger, let that cook until the raw fragrance disappears, then add 1 teaspoon of dried rosemary .  

10. Now add 400ml passata and add a ½ a teaspoon of salt, ⅓ teaspoon of turmeric, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, ½ teaspoon of kashmiri red pepper ½ teaspoon of black pepper, and 1 teaspoon of chopped green chilli, let the sauce simmer at a low heat for 15 minutes.

11. Allow the cooked loaf to cool for about 10 minutes, then plate and serve with the drizzled tomato sauce and garnish with chopped parsley.

    

    

    

    

    

    

    

    

    

Tips from Tarveen

• A handy shortcut: "I personally recommend using a food processor for the vegetables, it makes the preparation much faster."

• Stress-free hosting: "This is a great 'make-ahead' dish. I often prep mine a day early and keep it chilled; it actually helps the flavours meld together before roasting."

• Plant-based swaps: "To make this a fully vegan centrepiece, simply use plant-based butter and cheese - the flavour remains just as rich and festive!"

• Egg-free alternative: "If you’re skipping eggs, a 'flax egg' works perfectly as a binder. The ratio is 1 tablespoon of ground flaxseed to 3 tablespoons of water per egg."