Vegetarian Roast

Submitted by: Admin on 07/07/2008

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Ingredients

For the Roast:

1 large onion, thinly sliced
8 oz. (225g) dark brown lentils
4 oz. (125g) brazil nuts, shelled and finely chopped
4 oz. (125g) walnuts, shelled and finely chopped
4 oz. 9125g) hazelnuts, shelled and finely chopped
2 tbsp. chopped thyme
2 tbsp. chopped parsley
1 tsp. chopped rosemary
4 tbsp. dry red wine
salt and ground black pepper
1 tbsp. chopped savory
1 bayleaf

For the stuffing

4 oz. (125g) whole-wheat breadcrumbs
6 sage leaves, chopped
5 tbsp. dry red wine
4 tbsp. olive oil
1 onion, sliced and chopped
salt and ground black pepper

For the Topping:

3 oz. (75g) whole-wheat breadcrumbs
4 tbsp. olive oil
2 tbsps sesame seeds

Directions

Put the lentils, sliced onion and bayleaf in a pan of water, bring to the boil and continue boiling until they are well softened

Remove the bayleaf then drain and mash the onion and lentils

Add the nuts to the lentil puree then stir in the herbs, wine and seasoning

For the stuffing gently cook the onion in the oil until the onions soften

Remove the pan from the heat and mix in the breadcrumbs, seasoning, sage and red wine

Take a flat oven proof dish and spread half the lentil and nut mixture over the base

Spread the stuffing mixture over it then cover with the remaining lentil mixture

Shape the whole to resemble an oblong loaf with the stuffing completely inside

Mix together the topping mixture of breadcrumbs, oil and sesame seeds then press the mixture over the roast

Bake in pre-heated oven at 400f, gas mark 6, 200C for about 45 minutes or until the topping mixture is brown and crispy

Comments

Great instead of Turkey at Xmas/Thanksgiving!

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