Name: vegan nut roast recipe | Schwartz
Yield: 6-8
Cuisine: English, Irish, and Scottish,
Ingredients: 1; 1 onion, sliced; 50 g (2 oz) sundired tomatoes, in oil, chopped; 50 g (2 oz) dried apricots, chopped; 200 g (7 oz) mixed nuts; 1 carrot, grated; 400 g tin, lentils, drained; 2 tbsp Sesame Seed; 1 tbsp Garlic Granules; 2 tbsp Mixed Herbs; 1 tbsp Turmeric; 2 tsp soy sauce; Sea Salt; Black Peppercorns Mill

Garlic Granules

Product Information

£1.90/unit, 50g

Out of Stock

Vegan Nut Roast

Ingredients

13

Servings

6-8

A vegan friendly nut roast with lentils, sundried tomatoes, apricots and Schwartz Mixed Herbs.

Ingredients

1 onion, sliced
50 gram (2 ounce) sundired tomatoes, in oil, chopped
50 gram (2 ounce) dried apricots, chopped
200 gram (7 ounce) mixed nuts
1 carrot, grated
400 gram tin, lentils, drained
2 tablespoon Sesame Seed
1 tablespoon Garlic Granules
2 tablespoon Mixed Herbs
1 tablespoon Turmeric Powder
2 teaspoon soy sauce
Sea Salt
Black Peppercorns Mill

Cooking tip

Great served with cranberry sauce

COOKING INSTRUCTIONS

1 1. Pre-heat oven to 180°C, 375°F, Gas Mark 4.
2 2. Heat a little of the oil from the sundried tomatoes in a pan and fry the onion for 5-10 minutes until golden.
3 3. Add the remaining ingredients and heat through.
4 4. Line a 20 x 10cm (8”x 4”) loaf tin with non-stick baking paper and spoon in the mixture, pressing down firmly with the back of the spoon. Bake for 50 minutes, allow to cool slightly before carefully inverting tin onto a plate and removing the baking paper.