Wild Mushroom & Nut Festive Roast
Serves: 6 - 8 people
Prep: 1 hour 20 mins
A richly delicious plant based option that will satisfy the heartiest of meat eaters and be enjoyed by all around the festive table. 🎄
Recipe tip: You can make the mix ahead without the breadcrumbs and freeze it in advance. When you want to roast it just defrost, mix in the breadcrumbs and roast.
What you’ll need:
40g dried mushrooms (which will create 250g of mushroom stock)
500ml warm vegetable stock using your favourite of our Bouillons
1 glass of red wine (and one for the chef while cooking – if you want 😊)
1 onion, roughly chopped
1 knob of fresh ginger peeled and grated
1 tsp chilli powder or half a small fresh chilli finely chopped
1 tsp allspice
1 tsp cinnamon
1 tsp nutmeg
2 tbsp nutritional yeast
200g fresh mushrooms, roughly chopped
1 tablespoon olive oil
4 garlic cloves, grated
1 tbsp thyme, finely chopped
2 tbsp tomato puree
200g mixed nuts (we used a mixture of pecans, walnuts, and almonds), roughly chopped
150g mixed seeds (we used pine nuts, pumpkin seeds and sunflower seeds)
400g tin cooked green lentils
180g bag of chestnuts
2 brown bread rolls, breadcrumbed
How to do it:
Heat the oven to 200C / 180C fan / gas 6 and line a 900g loaf tin with parchment paper. While the oven is heating up put the chopped nuts and seeds in a roasting tin inside the oven and toast them until golden brown (do not forget they are in there).
Put the dried mushrooms into the vegetable stock, cover and allow to soak for 20 minutes.
Pour the oil into a large frying pan over a medium heat add the onion, garlic, chilli and ginger and saute for 5 minutes. Stir in the spices and the chopped fresh mushrooms, put a lid on the pan and gently sweat for about 10 minutes.
Take the soaked dried mushrooms out of the bouillon with a slatted spoon and chop them finely. Add them with the tomato puree and wine to the pan. Slowly add the bouillon, stir and simmer for 10 minutes or so, so that the mix begins to thicken.
In a blender mix the nuts, chestnuts and seeds until crumbled but still a bit chunky. Do the same to the bread rolls (or save these if you are freezing the mixture).
Add this mix to the mushrooms, along with the strained lentils, and stir well. Stir in the nutritional yeast at this point. You should have a moist, thick sticky mix. If you think there is too much liquid just add a few more breadcrumbs. Taste the mixture and add extra seasoning at this point if you like.
Pour the mixture into the prepared tin, level and bake for 40 minutes until a skewer inserted comes out clean. Allow to cool for 15 minutes and then tip out of the tin, garnish and slice to serve.
Place in a serving dish centre table with a boat of our instant gravy, share onto plates and sprinkle more Nooch on top.
Products used:
