Festive Lentil and Nut Roast
Festive Lentil and Nut Roast
Servings Prep Time
2people 20minutes
Cook Time Passive Time
1hour 1 hour
Servings Prep Time
2people 20minutes
Cook Time Passive Time
1hour 1 hour
Ingredients
  • 1/2cup lentils
  • 1cup hazlenuts or pecans
  • 1cup walnuts
  • 1lrg carrot
  • 2stalks celery
  • 1lrg onionsliced
  • 2cloves garlic
  • 4oz mushrooms
  • 1/4cup non-dairy butter
  • 2tsp curry powder
  • 2tbsp ketchup
  • 1tsp hot sauce
  • 2tbsp Worcestershire sauce
  • 1 egg beaten(or sub vegetable stock mixed with xantham gum)
  • 1tsp sea salt
  • 4tbsp fresh parsleychopped
  • 2/3cup water
Instructions
  1. Soak lentils for 1 hour in water or cook lentils for 10 minutes drain water set aside, grind nuts in a food processor until fine but not to smooth set aside.
  2. Preheat oven to 375 F
  3. Chop carrot, celery, onion, and mushrooms, garlic into chunks, then process them in a food processor or blender until finely chopped.
  4. In sauce pan sauté vegetables in non-dairy butter for 5 minutes, add curry powder cook for 1 minute, cool.
  5. Mix vegetables, lentils, nuts, and remaining ingredients.
  6. Grease the bottom and sides of 2 lb loaf pan, press mixture into pan, bake for 1-1 ½ hours until just firm, cover pan with foil for 1 hour, uncover, and finish baking. Let stand to cool for 15 minutes, remove from pan and cut into slices. Loaf will get more firm as it cools, add gravy and enjoy!