Lentil Brazil Nut Roast with Sage & Onion Stuffing and Red Wine Gravy
The best nut roast ever. Simple to make and delicious to eat. Lentils & Brazil nuts are enhanced by a layer of sage & onion stuffing and served with rich wine gravy. Perfect for vegans and vegetarians alike, it goes well with all the usual roast vegetables and trimmings.
Soak the lentils overnight in plenty of water. Give them a good rinse, then just cover with fresh clean water. Bring to the boil, add the bay leaf and simmer covered for about ½ an hour until soft and the liquid has been absorbed. If you've added too much water, you may need to drain it off as the mixture shouldn't be too wet.
8 oz whole brown lentils, 1 bay leaf
Fry the onions and celery gently for about ten minutes, then add the garlic and continue frying until the onions are soft and translucent.
Remove the bay leaf from the lentils and mix in the onions and celery together with the remaining ingredients.
5 oz Brazil nuts, 4 oz wholemeal breadcrumbs, 4 tbsp tomato passata, 1 tbsp tamari (affiliate link), 1 tsp balsamic vinegar, 1 tsp herbes de Provence, good grinding of black pepper
Pack half the mixture into a 2lb silicone loaf tin or tin lined with baking paper. Tamp it down ad level it with the back of a spoon.
Scatter the stuffing mixture over the top, then spoon in the remaining lentil mixture, pressing down to compact and create a smooth surface.
Bake in the middle or bottom of a hot oven for about 40 minutes. 180℃ (350℉, Gas 4) to 200℃ (400℉, Gas 6) is about right; it will depend on what else you have in there.
Sage & Onion Stuffing
Fry the onions gently in the oil for 10-15 minutes until soft and translucent. This can be done at the same time as frying the onions for the nut roast - if you don't mind a bit of celery and garlic in the mix too. At least you can use the same pan
2 tbsp rapeseed oil, 1 onion
Add the sage and breadcrumbs and fry for a further 2-3 minutes.
8 fresh sage leaves, 2 oz wholemeal breadcrumbs
Stir in the salt and pepper
1 pinch sea salt, 1 grind black pepper
Red Wine Gravy
Toast the brewers or nutritional yeast and flour in a medium pan over moderate heat for 3-4 minutes.
Slowly add the stock and wine whisking as you go to avoid any lumps. Keep whisking until the mixture has thickened and is lump free. You may want to add more stock at this stage, depending on how thick you like your gravy.
300-350 ml vegetable water, 150 ml red wine
Add the remaining ingredients and simmer for five minutes or so, stirring occasionally until the flour is cooked out.
Best to get the lentils soaking the night before you need them. The longer they soak, the more digestible they become and the less time needed for cooking.Can also be served with a tangy or spicy tomato sauce.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.