Vernal Easter Nut Roast Recipe

Updated: 4 days ago

A succulent plant based main for seasonal spring celebratory dinner with friends


At Langtree Botanics we promote seasonal living and plant-based eating. Therefore in line with our 8 seasonal fragrances of candles and home fragrance products we are sharing with you a small selection of recipes that contain ingredients that are either in season at that time of year or contain herbs and spices that feature in our product ranges.

Serves 4

Ingredients 2 tablespoons chia seeds

5 tablespoons water

2 tablespoons (30ml) olive oil

1 medium onion, finely chopped *

2 - 3 garlic cloves, finely crushed / chopped *

2 medium carrots, grated *

2 tablespoons (30ml) red wine vinegar 160g mushrooms, preferably chestnut, chopped *

2 tablespoons (30ml) tomato puree

100ml red wine

20ml dark soy sauce

1/2 teaspoon miso paste mixed with 20ml water 300g mixed nuts of your choice: almonds, hazelnuts, walnuts, pecans or Brazil nuts, ground *

100g plant based bread, broken into crumbs*

2 teaspoons (10ml) nutritional yeast flakes eg: Marigold Enegvita with B12

100g a plant based cheese that melts, grated

2 tablespoons (approx. 30g) non-dairy butter spread

Fresh thyme, to taste

3 - 6 bay leaves Seasoning, to taste


Notes

  • * A food processor can be used to finely chop or grind the ingredients quickly.

  • You can make the nut roast mix in advance and then roast when needed.

Method

  • Preheat the oven to 210C/375F/gas mark 5.

  • Mix the chia seeds together with 5 tablespoons of water in a mug or ramekin and leave to gel for at least 5 minutes. When added to the nut roast mix it will assist to bind the ingredients together.

  • Add the olive oil, onion, garlic, carrot and mushrooms to a large frying pan or saucepan over a low / medium heat and sauté until just softening.

  • Add the red wine vinegar and cook for 2 minutes, or until the liquid has reduced.

  • Add the tomato paste, red wine, soy sauce and miso mixture, and cook for another 5 minutes.

  • Mix the ground nuts, bread crumbs, yeast flakes, cheese, herbs, butter and seasoning with the contents of the frying pan and the chia seeds, give it a good stir to combine.

  • Line a loaf tin with baking parchment or use a silicone loaf mould. Place the bay leaves on the bottom and / or around the edge of the tin/mould. Fill the tin/mould with the nut loaf mixture and press down gently.

  • Cover with foil and bake for 20 minutes. Remove the foil and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned.

  • Turn the loaf upside down and peel away the parchment (if used). Leave to cool a little before serving as this will make it sliceable, rather than crumbling.

Click to visit our Vernal Fragrance page to find out more about the fragrance


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