Vegan Holiday Cooking 3 – Centrepiece- Nutroast

nutroast ingredients



  • 100g onion
  • 1 medium carrot
  • 35g Mushrooms
  • 50g red lentils
  • 600ml vegetable stock
  • 1 can kidney beans
  • 60g mixed nuts (pecan, walnut and hazelnuts)
  • 1 tbsp soy sauce
  • 1 tbsp lemon juice
  • 2 tsp dried thyme
  • 1tbsp rosemary
  • Pinch of cayenne pepper
  • 2 tsp mixed spice
  • 200g oatmeal
  • 1 tsp ground pepper
  • Salt to taste



  1. Saute the chopped onion on a medium heat for 5 minutes until translucent and then add the chopped carrot and mushrooms and cook for another 5 minutesNutroast 1.jpg
  2. Add the lentils and ¾ of the stock
  3. Blend the kidney beans with the remaining stock and this to the pan with all the remaining ingredients except the oatmealkidney beans in nutroast.jpg
  4. Add the oatmeal and place on a low heat for 15-20mins adding more water if it drys out.nutroast with oatmeal.jpg
  5. Preheat the oven to 190°C
  6. Add the contents of the pot to a greased tin or pyrex dish and bake covered in foil for 20minsprecook.jpg
  7. Remove foil and cook for a further 5mins
  8. Serve



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