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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
Key Products
Cooking tip
- Great served with cranberry sauce
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.
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