Here in Norway the most common Christmas dinner for vegans and vegetarians, are nut roast. There are several different ways to make it, some easier than others. I used to make a really time consuming (but delicious) nut roast earlier, but now I have found out that it can be done much faster and easier and the result will come out just as delicious as the more time consuming one. And here it is! Our lovely, tasty nut roast, loved by both vegans and meat eaters!
We usually put puff pastry on the outside, but that can easily be left out if you want the roast to be glutenfree, or if you just don’t like it. Remember then, that you will have to use a loaf pan and to put parchment paper inside it before adding the roast “batter”, so it comes out easily. And let it cool slightly, since it can be a bit delicate.
When serving this roast, we normally make it the day before or some time before dinner, and let it cool down before we slice it since it’s easier to get nice slices that don’t fall apart when it’s not warm. Then we bake the slices in the oven or fry them carefully on a skillet with some oil or vegan butter. Mmmm! You can of course serve it right out of the oven, but then it may fall apart some. Just use a very sharp knife and be gentle. 🙂
Ingredients for a nut roast that feeds about 5-6 people:
- 1 large onion, red or yellow
- 2-3 chopped cloves of garlic
- 200 grams mixed nuts (we use what we have, normally almonds, cashews, hazelnuts and walnuts)
- 0,8 cups dry green or brown lentils
- 1 dice veggie bouillion added to the lentils as they boil
- 8-10 pieces of dried apricots, cut in pieces
- 1 tsp sea salt
- 2 tbsp bbq sauce or ketchup
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp curry powder
- 1 tsp grounded nutmeg
- 1/2 ts grounded clove
- 1 tsp grounded ginger, or minced fresh ginger
- 0,4 cups vegetable broth
- About 10 boiled/steamed brussels sprouts (can be left out but we love to add them in)
- Fresh grounded pepper
- 4-6 sheets of puff pastry, thawed
This is how you do it:
Set the oven to 400 F (200 C) and put parchment paper onto a baking sheet (or into a loaf pan if you are skipping the puff pastry).
Boil the lentils in water (twice as much water as the lentils) and the cubed bouillion, until they are tender. About 30-40 minutes. This can be done ahead, or you can use cooked/canned lentils instead. You can cook the lentils in plain water if you want, but the bouillion gives a great flavor to it!
Fry the onion and garlic in oil until they are soft and transludent. Set aside.
Put the nuts into a food processor and pulse until a coarse mixture. If you want the mixture more finely ground, that’s up to you.
Drain the cooked lentils and put them into a large bowl. Add the rest of the ingredients, and mash it all together.
Roll out the puff pastry, make a large rectangle big enough to make a roast “package”. Place halv of the nut roast mixture in the middle of the pastry, and place the brussels sprouts side by side in a line on the roast, so that when you cut it in slices, they will show and make a great effect. Place the rest of the mixture on top and smooth the surface, so the brussels sprouts are closed in. Pack the puff pastry around the mixture. Don’t let there be too thick layers of pastry, or it may not be cooked through properly. If you have leftover pastry, it’s fun to make stars and Christmas trees etc and decorate the roast.
If you want the crust to be extra crispy, brush it with some melted vegan margarine before it goes into the oven.
Put the roast in the oven for about 45 minutes. Don’t let the pastry get burnt. Take it out and let it rest for 10-15 minutes, before serving it with your favorite sides. We serve it with English roast potatoes (or boiled potatoes), gravy, mashed rutabaga, vegetables and cranberry jam, and picked red beets.