Nut-Free Lentil Roast Wreath
This lentil roast is simple to make and makes a very impressive centrepiece for Christmas dinner. It’s a great nut-free alternative to a nut roast and can be made gluten-free simply by using gluten-free oats and tamari instead of soy sauce.
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Total Time: 1 hour
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 7
Rating:
Total Time: 1 hour
Servings: 7
Ingredients
Method
Ingredients
(Servings: 7)
- 0.14285714285714 0.14285714285714 Tbsp vegetable oil
- 0.14285714285714 0.14285714285714 onion, finely chopped
- 0.28571428571429 0.28571428571429 cloves garlic, puréed
- 0.28571428571429 0.28571428571429 carrots, grated
- 0.28571428571429 0.28571428571429 parsnips, grated
- 0.28571428571429 0.28571428571429 tsp fresh thyme, chopped
- 0.14285714285714 0.14285714285714 tsp fresh rosemary, chopped
- 0.14285714285714 0.14285714285714 tsp fresh sage, chopped
- 0.28571428571429 0.28571428571429 x 400g tins lentils, drained
- 0.14285714285714 0.14285714285714 Tbsp soy sauce
- 21.428571428571 21.428571428571 g rolled oats
- To garnish:
- cranberry sauce
- redcurrants
- fresh rosemary sprigs
- fresh thyme sprigs
Method
- Preheat the oven to 180°C/355°F/Gas 4, then add the oil to a frying pan over a medium heat. Add the onion, garlic, carrots, parsnips, thyme, rosemary and sage and
fry for 4-5 minutes until the vegetables are cooked through. - Add these to a bowl with the lentils, soy sauce and oats and use a masher to mash the ingredients together to form a thick paste, season to taste. Press the mixture into
a bundt tin and place in the oven to bake for 30-40 minutes until crisp and firm. Remove from the oven and turn out of the tin. - To garnish, spread cranberry sauce over the top and decorate with redcurrants, rosemary and thyme.
Nutritional information per serving (152g): Calories 195, Fat 2.6g, Saturates 0.3g, Carbohydrate 34g, Sugars 3.9g, Fibre 10g, Protein 11g, Salt 0.26g
