Preparation time is 30minutes
Cook time is 1hours
Total time is 1hours 30minutes
Serve is for 6 people
Estimated cost per serve is 14.1 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 2tablespoons Macro white chia seeds
- 400grams Macro natural mixed nuts
- 5 sprigs rosemary
- 1/4 cup extra virgin olive oil
- 1 brown onion, roughly chopped
- 2 carrots, roughly chopped
- 400grams mushrooms, sliced
- 400grams lentils, rinsed, drained
- 1/4 cup continental parsley leaves
- 1/2 lemon, zested, juiced
- 1 cup dried cranberries
- 1/2 cup pistachio kernels
- 284grams black cherry jam (to serve)
- 2 cloves garlic, roughly chopped
Nutrition per serving
3600kJ / 862Cal
3600 Kilojoules or 862 Calories
41% of daily energy intake*
Protein
20.3grams
Fat
55.8grams
Carbs
66.7grams
Sugars
46.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Cater to everyone this Christmas with this spectacular vegan mushroom and lentil nut roast. Pistachio, cranberry and cherry jam make this a roast to remember.
Method
Step 1 of 6
Preheat oven to 200°C/180°C fan-forced. Grease a 22cm round ring pan.
Step 2 of 6
Combine chia seeds and 1/3 cup water in a small bowl. Set aside.
Step 3 of 6
Meanwhile, place mixed nuts in a food processor and process until fine crumbs form. Transfer to a large bowl.
Step 4 of 6
Pick leaves from 2 rosemary sprigs, reserving remaining sprigs. Heat 1 tbs oil in a large frying pan over medium-high heat. Cook onion, garlic and carrot for 2 minutes or until fragrant. Add mushroom and picked rosemary leaves, then cook for a further 8 minutes, stirring occasionally, or until softened. Remove pan from heat and stand for 5 minutes to cool. Place onion mixture in food processor and process for 15 seconds or until finely chopped. Add to mixed nuts, along with lentils, parsley, zest, 2 tbs lemon juice, cranberries, pistachios and chia seed mixture. Season and stir until well combined.
Step 5 of 6
Spoon mixture into pan and, using the back of a metal spoon, press down firmly to compact. Bake for 45 minutes or until firm. Cool in pan.
Step 6 of 6
When ready to serve, heat remaining oil in a frying pan over medium-high heat. Cook reserved rosemary sprigs for 3 minutes or until crisp. Transfer to paper towel-lined plate to drain. Turn wreath out onto a board and turn top-side up. Dollop over jam and scatter over rosemary sprigs to serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.