Nut Roast

Ingredients

• Olive Oil1 tablespoon (15 ml)
• Butter1/2 tablespoon (15 g)
• Onion1 count (150 g)
• Celery2 stalk (80 g)
• Garlic2 clove (6 g)
• Mushrooms3 cup (210 g)
• Red Pepper1 count (120 g)
• Carrot1 large (100 g)
• Red Lentils1/2 cup (100 g)
• Tomato Puree2 tablespoon (30 g)
• Vegetable Broth300 ml
• Breadcrumbs100 g
• Egg3.(3) medium (165 g)
• Parsley2 tablespoon (8 g)
• Paprika1 teaspoon (3 g)
• Oregano1/2 tablespoon (2 g)
• Walnuts50 g
• Pecans50 g
• Hazelnuts50 g

Instructions

1. 1

   Step 1

   Line the base and sides of a 8x5x4-inch rectangle loaf pan (21x13x10 cm) with parchment paper.

2. 2

   Step 2

   Chop the onion, celery, mushrooms and garlic. Next, finely dice the red pepper and grate the carrot.

3. 3

   Step 3

   Heat the olive oil and butter in a large pan.

4. 4

   Step 4

   Once heated, add the chopped onion and celery. Cook for 5 minutes until softened.

5. 5

   Step 5

   Add the chopped garlic and mushrooms. Cook for another 10 minutes.

6. 6

   Step 6

   Stir in the diced red pepper and the grated carrot. Cook for another 3 minutes and add the oregano and paprika. Mix well.

7. 7

   Step 7

   Add the lentils along with the tomato puree. Cook for 1 minute and then add the vegetable broth. Simmer over low heat for 20-25 minutes until well cooked. Set aside.

8. 8

   Step 8

   Heat the oven to 356 °F (180 °C).

9. 9

   Step 9

   In the meantime, chop the parsley, walnuts, pecans and hazelnuts. Next, lightly beat the eggs.

10. 10

    Step 10

    Add the nuts, eggs and parsley to the mixture. Salt and pepper to taste. Mix well.

11. 11

    Step 11

    Transfer the mixture to the loaf pan. Cover with foil and bake for 30 minutes, then remove the foil and bake for another 20 minutes.

12. 12

    Step 12

    Let cool for 10 minutes before serving.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Nut Roast can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.