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Lentil and Brazil Nut Roast with Sage & Onion Stuffing and Red Wine Gravy

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 & rich wine gravy. Perfect for vegans and vegetarians alike, it goes well with all the usual roast vegetables and trimmings.
Course Main Course
Cuisine British
Keywords brazil nuts, Christmas, gravy, lentils, nut roast, roast dinner, stuffing, vegan, vegetarian
Prep Time 40 minutes
Cook Time 40 minutes
Soaking Time 8 hours
Total Time 1 hour 20 minutes
Servings 8 people
Author Choclette

Ingredients

Nut Roast

  • 8 oz 225g whole brown lentils
  • 1 bay leaf
  • 1 celery stick - finely chopped
  • 2 tbsp rapeseed or olive oil
  • 1 onion - finely chopped
  • 2 cloves garlic - finely chopped
  • 5 oz 150g Brazil nuts - ground
  • 4 oz 120g wholemeal breadcrumbs (I used rye sourdough with linseeds)
  • 4 tbsp tomato passata
  • 1 tbsp tamari or other good quality soy sauce
  • 1 tsp balsamic viniger
  • 1 tsp herbes de Provence
  • a good grinding of black pepper

Stuffing

  • 2 tbsp rapeseed or olive oil
  • 1 onion
  • 8 sage leaves - finely chopped
  • 2 oz 60g wholemeal breadcrumbs (I used rye sourdough)
  • a pinch of sea salt
  • a grind of black pepper

Red Wine Gravy

  • 1 heaped tsp brewers yeast powder or nutritional yeast flakes
  • 1 heaped tbsp plain flour
  • 1 clove garlic - finely chopped
  • 300-350 ml vegetable water any water the vegetables have cooked in
  • 150 ml red wine
  • 1 tsp English mustard
  • 1 tsp redcurrant jelly
  • 1 tsp tamari

Instructions

Nut Roast

  1. 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 celery and simmer covered for about 1/2 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.
  2. Fry the onions gently for about ten minutes, then add the garlic and continue frying until the onions are soft and translucent.
  3. Remove the bay leaf from the lentils and mix in the onions together with the remaining ingredients.
  4. Pack half the mixture into a 2lb silicone loaf tin or tin lined with baking paper.
  5. Scatter the stuffing mixture over the top, then spoon in the remaining lentil mixture, pressing down to compact and create a smooth surface.
  6. Bake in the middle or bottom of a hot oven for about 40 minutes (180℃-200℃), depending on what else you have in there.

Sage & Onion Stuffing

  1. 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.
  2. Add the sage and breadcrumbs and fry for a further 2-3 minutes.
  3. Stir in the salt and pepper

Red Wine Gravy

  1. Toast the nutritional yeast and flour in a medium pan over moderate heat for 3-4 minutes.
  2. Add the garlic and stir.
  3. 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.
  4. Add the remaining ingredients and simmer for five minutes or so, stirring occasionally until the flour is cooked out.

Recipe Notes

Best to get the lentils soaking the night before you need them. The longer they soak, the more digestible they become.

Can also be served with a tangy tomato sauce.