If you’re cooking Christmas dinner this year and one of your guests is a vegan, you need to make sure that while everyone else is tucking into turkey with all the trimmings, they have something just as scrummy to eat.
We recognise that you probably won’t have much spare time in-between checking on your roast potatoes, parsnips and the turkey itself, so to help, we’ve chosen this simple nut roast in tomato sauce recipe.
- 1 medium onion chopped
- 1 large carrot grated
- 200g chestnut mushrooms
- 30ml vegetable oil
- 2 tbsp extra virgin olive oil
- 2 garlic cloves finely sliced
- 1 sprig rosemary
- 2 tsp yeast extract in ¼ pint hot water
- 225g chopped mixed nuts *
- 2 tbsp ground almonds *
- 100g wholemeal breadcrumbs *
- 1 tbsp sage
- 300g tomato puree
- Salt and pepper
* Available at Holland & Barrett
Preheat the oven to 180˚C and line a loaf tin with parchment paper.
Fry the onion and mushrooms in a pan until soft. Add the vegetable oil, grated carrot, yeast in water, mixed nuts, almonds, breadcrumbs and sage before seasoning with a pinch of salt and pepper.
Spoon the mixture into the loaf tin. Cover with tin foil and bake for thirty mins, until golden brown.
To make the tomato sauce, heat the garlic, extra virgin olive oil and rosemary in a pan. Add a pinch of salt and pepper before pouring in the tomato puree and leaving to simmer for 15 minutes.
Chop the loaf into 2cm thick slices and serve with the tomato sauce on the side in a gravy boat.
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