Recipe of the month – Root Veggie Nut Roast
In keeping with our plant-based theme, this nut roast recipe is courtesy of Chris Peare. It's easy to make, healthy and perfect for sharing with friends and family.
You will need
1 or 2 sheets of frozen puff pastry (depending on how full you want each roast)
1 tbsp of water
2 red onions sliced into half moons
4 cloves of garlic crushed or finely chopped
300g beetroot, grated
200g parsnips, grated
3 tbsp tamari
150g pecans
200g chopped cashews
200g chopped dried apricots
2 tbsp fresh sage
1 tbsp fresh chopped rosemary
1 tbsp dried oregano
1 tsp ground nutmeg
Method
Defrost the pastry according to the directions on the pack
Pre-heat the oven to 200 degrees
Add the water to a saucepan. Bring to boil on medium heat and add the onions and the garlic. Cook on medium heat for 5 minutes until the onions are soft and translucent
Add the sweet potato and parsnip and cook for a further 10 minutes
Remove from the heat and add in the crushed cashews, rice, apricots herbs and spices and mix well
Lay out your sheet of puff pastry and add the stuffing on one side. Fold over the pastry and wrap tightly using a fork to stick the sides of the pastry together. If you are using 2 sheets you will use less in each sheet. Make sure you wrap them good and tight
Brush the top of the pastry with rapeseed oil and score it with a sharp knife
Bake for 20 minutes until golden and crispy
Slice into 6 or 8 portions and serve with veggies of your choice. These are great with roast potatoes and greens. I serve with a side of creamed leak & spinach
