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.
4oz120g wholemeal breadcrumbs (I used rye sourdough with linseeds)
1tbsptamari or other good quality soy sauce
1tspherbes de Provence
a good grinding of black pepper
2tbsprapeseed or olive oil
8sage leaves - finely chopped
2oz60g wholemeal breadcrumbs (I used rye sourdough)
a pinch of sea salt
a grind of black pepper
Red Wine Gravy
1heaped tsp brewers yeast powder or nutritional yeast flakes
1heaped tbsp plain flour
1clovegarlic - finely chopped
300-350mlvegetable waterany water the vegetables have cooked in
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 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.
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 together with the remaining ingredients.
Pack half the mixture into a 2lb silicone loaf tin or tin lined with baking paper.
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
Add the sage and breadcrumbs and fry for a further 2-3 minutes.
Stir in the salt and pepper
Red Wine Gravy
Toast the nutritional yeast and flour in a medium pan over moderate heat for 3-4 minutes.
Add the garlic and stir.
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.
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.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.