Nut Roast With Roasted Mixed Vegetables
Serve this to your vegetarian guests in place of one of your regular meat dishes. Even your meat eating guests will love it.
It's the addition of artichokes and sweet potatoes that make this nut roast with roasted mixed vegetables special.
This recipe serves 4 and can be ready in 1 1/4 hours.
Ingredients
- 4 tbsp olive oil
- 1 small onion, chopped
- 100g mixed white nuts, such as pine nuts, almonds, Macadamia and Brazil, ground in a processor
- 1 garlic clove, crushed
- Grated zest and juice of 1/2 lemon
- 50g fresh white or brown breadcrumbs
- 400g can artichoke hearts, drained, rinsed well and roughly chopped
- 1 tbsp chopped fresh sage, plus 4 extra leaves
- 1 egg white
- 800g sweet potatoes, cut into chunks
- 3 leeks, cut into chunks and washed
- 2 red onions, cut into wedges
Method
- 1. Preheat the oven to 200°C/ fan180°C/gas 6. Heat 1 tablespoon olive oil in a pan and gently fry the onion for 5-6 minutes, stirring, until softened but not browned. Add the nuts, garlic, lemon zest and juice, breadcrumbs and artichokes. Season with salt and freshly ground black pepper and add the sage and egg white. Stir to mix well.
- 2. Tip the mixture into the center of a large sheet of baking paper and shape into a fat sausage, packing tightly. Scatter over 4 sage leaves, then wrap it tightly in the paper and put into a roasting tin. Put the prepared vegetables around the parcel and drizzle with the remaining olive oil.
- 3. Roast for 20 minutes, then unwrap the paper on the nut roast, so it can brown in the oven. Turn the vegetables and cook for a further 15 minutes or until the vegetables are tender.
Nutritional info
Per serving: 544kcals, 26g fat (4g saturated), 14.5g protein, 67.4g carbs, 19.3g sugar, 0.7g salt
