A light vegan nut loaf, the traditional veggie option which many people choose to enjoy as their Christmas dinner. It also makes a great addition to a cold plate with pickles and vegan cheeses.

courgette nut roast individuals

Level: easy

Prep time: 20 mins

Cook time: 1hr 20 mins

Serves 8

Ingredients:

  • 100g lentils
  • 400ml vegetable stock
  • 1tbsp olive oil
  • 1 large courgette, grated
  • 1 medium onion, chopped
  • 2 garlic cloves, finely chopped
  • 180g chestnuts, precooked and finely chopped
  • 50g cranberries
  • 200g mixed nuts, finely chopped
  • 100g breadcrumbs
  • 1 tsp paprika
  • 2 tbsp tomato paste
  • 1 tsp oregano
  • 3 tbsp flax seeds eggs

 Method:

  • Cook lentils in vegetable stock and set aside
  • Mix flax seeds with 6 tbsp water, leave for 10 mins to soak
  • In a large pan, fry onion and garlic until soft
  • Add in lentils, courgette, chestnuts, nuts, breadcrumbs, paprika, tomato paste, oregano and flax seeds
  • Mix well to form a moist, firm mixture. If the mixture is too crumbly, add water to get it moist
  • Gently stir in cranberries
  • Either pour into a baking dish lined with parchment paper, or into individual cases
  • Cook at 160C for 1 hour, until cooked through so a knife will go in and out clean
  • Serve and enjoy with vegetables, or allow to cool and reheat as required