Vegan & Gluten-Free Nut Roast

This month’s recipe comes from Mark Kennett known as the Gastronomic Rebel. He said “after many months of trial & error I developed this recipe that is now a staple on the Sunday lunch menu at The Jackdaw!”

This recipe makes 8-20 portions and can be frozen in slices and cooked from frozen.

Allergens:  Tree nuts ( hazelnut, walnut, pecans) Soya, Celery

Ingredients:

100g sun-dried tomatoes in oil

30ml sun-dried tomato oil

1 onion diced & cooked

1 large carrots

125ml vegetable stock

100g red lentils.

585g mixed chopped nuts.

100g Gluten free rolled oats.

75g gluten free breadcrumbs

50g ground flax seeds.

10g dried sage.

10g dried thyme.

5g dried parsley.

1tsp Paprika.

1/2 tsp ground black pepper.

1tsp sea salt

1/4 tsp dried chilli flakes

30ml Gluten free Tamari soy sauce

1tsp ground turmeric

Method:

1. In shallow frying pan drizzle the oil & fry the onions for 5 minutes or until soft, add the lentils to the onions in the frying pan & add the vegetable stock.
2. Once the lentils are cooked pour the hot lentils & onions in to a blender add half the nuts & all the rest of the ingredients, tip the mixture in to a bowl & fold through the remaining mixed nuts.
3. Line a terrine mould with silicone paper, place the mixture in to the terrine & pack it down, place the terrine lid on top, place the terrine in a Bain Marie on 180c for 30-40 Making sure the terrine core temp reaches 75c, once cooked replace the lid back on the terrine to maintain the shape of the nut roast as it cools.
4. Allow the nut roast to completely cool preferably over night, The following day, slice to approximately 1 finger thick slices.
5. Place on a tray lined with silicone paper, pop in the oven on 180c & cook for 15 minutes server with your favourite seasonal vegetables, lashings of gluten free vegan gravy & roast potatoes.