Ingredients
- 2tbsp olive oil
- 150g shallots or red onions, finely chopped
- 30g garlic cloves, finely chopped
- 40g sun dried tomatoes, roughly chopped
- 120ml red wine, red grape juice or cranberry juice can be used for an alcohol-free version
- 200g beetroot, finely grated and juice squeezed out
- 3g thyme stalks, remove and discard stalks
- 2tsp stock powder
- 1tsp salt, more if needed
- 1tsp yeast extract or brown miso
- 40g ground flax seed
- 100g pre-cooked chestnuts
- 70g hazelnuts, roughly chopped
- 60g shallots or red onions, finely sliced
- 20g sunflower seeds
- 1tbsp olive oil
Equipment
- Wide frying pan
- Wooden spatula
- Rolling pin
- Small bowl
- Ramekin and 8 inch cake tin (or a savarin mould)
- Spoon
Method
- Heat your oven to 200c/gas mark 6 (fan oven 180c)
- Heat 2tbsp in a wide frying pan on a medium heat, once hot add the shallots or red onions, cook until they are soft. Add the garlic, cook for a further 5 minutes until the garlic starts to brown.
- Add the sundried tomatoes, wine (or juice), beetroot, thyme, stock, salt and yeast extract. Mix well and taste to see if any more salt is needed.
- Add flax seeds and mix well.
- Crush the chestnuts using a rolling pin, you want there to be chunks of the nuts to add texture to the nut roast.
- Add the hazelnuts and chestnuts to the beetroot mixture.
- In a small bowl mix the shallots or red onions and sunflower seeds with oil.
- Put a ramekin into the middle of the cake tin. Add the onion mixture to the cake tin so it goes around the ramekin to make a ring. Top with the beetroot mixture, pat down with the back of a spoon.
- Bake for around 30-40 minutes until the outside has crisped up. Run a knife around the edge of the nut roast, place a plate on top then flip over.
- Fill in the inner circle of the nut roast with celeriac mash and roasted rainbow root veg or serve in separate dishes.
Makes 4 portions
Sides
Celeriac mash with nutmeg
Ingredients
- 880g celeriac, peeled and cubed
- A splash of extra virgin olive oil
- Salt, to taste
- Freshly ground nutmeg
Equipment
- Saucepan with lid
- Colander
- Hand blender or masher
Method
- Put the celeriac in a saucepan filled with water. Put the lid on, bring to the boil then reduce to a simmer.
- Cook for 15-20 minutes until the celeriac is well cooked.
- Drain well.
- For a really smooth consistency blend with a hand blender. You can also use a potato masher.
- Add the oil, salt and a generous grating of nutmeg.
Roasted rainbow root veg
Ingredients
- 200g shallots, top cut off
- 200g baby topped rainbow carrots
- 200g baby courgette
- 200g radish, cut in half
- 2tbsp olive oil
- Salt, to taste
Equipment
- Large bowl
- Wide baking tray
Method
- Put the vegetables into a large bowl, add the oil and salt. Mix well.
- Spread on a wide baking tray.
- Bake for 20-30 minutes until the vegetables are just cooked.
Recipe by Chef Day Radley of theveganchefschool
You may also like to explore our vegan easy nut roast recipe.