Tag Archives: Recipe

Festive Flavours: Nut Roast

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We continue the run up to Christmas with a variety of vegetarian recipes from the Vegetarian Society.  I will release two every week on Tuesdays and Thursdays.  I would also like to post pictures of the result – so if you make this recipe send me the pictures of your results and I will post on each page (I will do the same).

Today I bring you….

Nut Roast

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Easy to make and delicious hot or cold, nut roast is the classic main course for a veggie Christmas.

Serves: 4-6

Preparation: 15 mins

Cooking: 1 hour 10 mins

Vegan, Gluten-free, Wheat-free

Ingredients

  • 200g red lentils
  • 1 onion, finely sliced
  • 50g sun-dried tomatoes (oil reserved) drained and chopped
  • 2 cloves garlic, crushed
  • 50g dried apricots, chopped
  • 200g mixed nuts, chopped
  • 50g mixed seeds
  • 1½ tsp dried mixed herbs
  • 1 tsp soy sauce*
  • 1 carrot, grated
  • 1 tsp turmeric powder
  • Salt and pepper

Method

  1. Preheat the oven to 180°C/gas mark 4. Cook the lentils in plenty of water for 15 minutes, then drain using a fine sieve. While the lentils cook, heat a little of the sun-dried tomato oil in your largest frying pan and gently fry the onion for 5 minutes.
  1. Add all the other ingredients, except the seasoning, to the pan. Stir really well, add the cooked lentils and stir again, seasoning to taste.
  2. Line a loaf tin (approximately 20cm x 10cm) with non-stick baking paper and spoon in the mixture. Bake for 50 minutes and allow to cool slightly before removing and cutting into thick slices.

Note: This can be made ahead of time and frozen for up to three months, or chilled for up to three days and reheated.

*Gluten-free soy sauce is available in most supermarkets.

Energy: 353 kcals Protein: 11.3g Carbohydrate: 17.8g Of which sugars: 9.6g Fat: 24g Of which saturates: 2.9g Fibre: 8g Salt: 0.4g (based on 6 servings)

Visit vegsoc.org/christmas to find the recipes for these fabulous Festive Flavours. Plus there are tips on storing and freezing these dishes so you can be prepared. Or if you prefer to hang-up your apron and take the weight off your feet at Christmas then you’ll be able to get the low down on the favourite ready-made veggie products available in the shops this Christmas.

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Festive Flavours: Pea and Spinach Soup with Beetroot Swirl

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Today we start the run up to Christmas with a number of vegetarian recipes from the Vegetarian Society.  I will release two every week on Tuesdays and Thursdays.

 

Pea and Spinach Soup with Beetroot Swirl

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A silky, goodness-packed soup that looks really festive.

Serves: 4
Preparation: 5 mins

Cooking: 30 mins

Vegan, Gluten-free, Wheat-free, Nut-free

 

Ingredients

For the soup:

  • 1 onion, chopped
  • 1 tbsp olive oil
  • 3 cloves garlic, chopped
  • 1 small potato (around 130g), peeled and chopped
  • 1250ml vegan vegetable stock*
  • 100g frozen peas
  • 150g frozen spinach
  • Salt and pepper

 

For the beetroot swirl:

  • 1 cooked beetroot
  • 1 tsp balsamic vinegar
  • ½ tsp smoked paprika
  • 1 tbsp olive oil
  • 2 tbsp water

 

To garnish:

  • Soya cream (optional)

 

Method

  1. In a large pan, gently fry the onion in the oil for 5 minutes, then add the garlic and potato. Continue to cook for another 5 minutes.
  1. Add the stock to the pan and simmer for 15 minutes, or until the potatoes are cooked. While the soup cooks, put the ingredients for the beetroot swirl into a blender and blend until smooth. Set the finished swirl aside and rinse the jug of the blender thoroughly.
  2. Add the peas and spinach to the pan and simmer for 5 minutes. Let the soup cool for a few moments, then blend until smooth. Season to taste, reheat if necessary and serve in warm bowls with a swirl of the beetroot mixture and soya cream if desired.

Note: Will keep for three days in the fridge. Can be frozen for up to three months.

*Vegan and Gluten-free stock is available in most supermarkets.

Energy: 146 kcals Protein: 4.9g Carbohydrate: 16g Of which sugars: 8.6g Fat: 5.4g Of which saturates: 0.8g Fibre: 5.7g Salt: 2g

 

Visit vegsoc.org/christmas to find the recipes for these fabulous Festive Flavours. Plus there are tips on storing and freezing these dishes so you can be prepared. Or if you prefer to hang-up your apron and take the weight off your feet at Christmas then you’ll be able to get the low down on the favourite ready-made veggie products available in the shops this Christmas.

Festive Flavours – The Vegetarian Society Christmas Recipe Collection

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Christmas is the perfect time to enjoy great food – whether you are treating yourself or sharing with friends, family or neighbours. Add a sprinkling of inspiration to your Christmas kitchen with eight delicious dishes from the Festive Flavours collection.

Set the scene with a pea and spinach soup, Christmas galette or a zingy fruit and nut salad with chilli and lime. Then fill your plates with an indulgent cheesy lattice pie, a classic nut roast or a chestnut and butter bean Wellington. There’s even a smooth, rich Christmas gravy to make in advance.

Each week on the run up to Christmas I will be releasing two favourite festive recipes, starting tomorrow, for vegetarians like myself or for those who want to try something different – all from the Vegetarian Society Christmas Recipe Collection.

I will trying some, if not all these recipes myself and posting picutres of the results on this page.  I encourage you to send in your pictures as well.

Lynne Elliot, Chief Executive of the Vegetarian Society, said: “We have created a host of brand new recipes for you this year. To make sure everyone can join in and try something tasty, these recipes cater for both vegetarians and vegans. Some are gluten-free and there’s also a delicious dessert that is vegan and raw. You’re sure to find something you’ll love.”

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