LENTIL AND HAZELNUT ROAST

HOHOHO! it’s Christmas season and nothing better then Christmas Food!!

I created this Lentil Nut Roast as the Star of out Christmas Food Cooking Class and I really think you should try for your veggie Christmas! It’s delicious, rich, and juicy like all Christmas food should be!

I Served Mine with the Quinoa Veggie Stuffing and Berry Gravy to complete the presentation our Table Flavor Star.

WHAT YOU WILL NEED:
For 1 big portion (4-6 people)

• 400g cooked lentil
• 1 carrot, diced
• 1 parsnip, diced
• 2- 3 shallots, chopped
• 1 tablespoon olive oil
• 2 garlic cloves, mashed
• 150g chopped mushrooms
• 2 tablespoons tomato purée
• 1 cup veggie stock or water
• Handful chopped parsley
• 1 tablespoon ground flax seeds
• 1 tablespoon fresh sage
• 1 bay leaves
• 1/2 to 1 teaspoon salt
• 100g toasted hazelnuts(whole or crumbled)
• 50g oats

Berry Gravy:

• 300g of frozen Blueberries(or 500ml red wine)
• 1 tablespoon balsamico, just if you use only blueberries
• 2 carrot, diced
• 2- 3 shallots, chopped
• 1 tablespoon olive oil
• 3 garlic cloves, mashed
• 1 tablespoon maple syrup
• 100ml water
• 100 ml veggie stock
• 1 tablespoon corn or potato starch
• 1 bay leaf
• ½ stick cinnamon
• 1 star anis
• ½ teaspoon salt
• 1 tablespoon grated fresh ginger

HOW TO:

For the Lentil Roast: Heat a large frying pan with the olive oil and fry the onion and garlic with salt until soft and juicy;

Add the chopped mushrooms, bay leaves and sage. Cover then pan and let it simmer for about 10 minutes;

Add the carrots and Parsnips and let it simmer for more 5-10 minutes until soft;

Add the cooked lentil, tomato purée and veggie stock and let it simmer for 5 minutes;

Add the oats , flax seeds and chopped parsley. Turn of the heat;

Add the toasted hazelnuts, mix well and transfer the dough to a baking tray or loaf mold;

Bake for 40 minutes at 180°C.

For the Berry Gravy: Heat a large frying pan with the olive oil and fry the onion, ginger and garlic with salt until soft and juicy;

Add the carrots bay leaf and spices and let it simmer for about 2-3 minutes;

Deglaze with the blueberries + balsamic or wine and let it boil for 1 minute;

Add the veggie stock and let It simmer for 5-10 minutes;

Mix the corn starch with the water and pour the mix into the pan;

Give it a quick boil and it’s ready to serve with your Christmas Roast;