Enjoy the rich and hearty flavours of this Vegetarian Nut Roast, the perfect centrepiece for any festive occasion or a comforting family meal. This dish combines the crunch of pistachios, linseed and sunflower seeds with the smoothness of chestnut puree and vegetarian suet, all sweetened with a hint of maple syrup.
Ingredients:
- 50g shelled pistachios
- 50g linseed
- 50 g sunflower seeds
- 100g chestnut purée
- 50g gluten-free vegetarian suet
- 1 tablespoon maple syrup
- gluten-free flour, to dust
BLUE CHEESE TOPPING:
- 400g sweet potato
- Rapeseed oil
- 20g unsalted butter
- 250 g chestnut mushrooms
- 100g crème fraîche
- 1 good pinch of ground nutmeg
- 75g Dorset Blue Vinny or vegetarian blue cheese
- 1 teaspoon linseed
- 1 teaspoon shelled pistachios
- 1 teaspoon sunflower seeds
Method of cooking:
Preheat the oven to 180°C (350°F). Grease and flour a loaf tin with gluten-free flour.
In a mixing bowl, combine 50g shelled pistachios, 50g linseed, 50g sunflower seeds, 100g chestnut purée, 50g gluten-free vegetarian suet and 1 tbsp maple syrup.
Press the mixture into the prepared loaf tin and bake for 20 minutes.
To make the blue cheese topping
Peel and chop 400g of sweet potato, toss with rapeseed oil and roast until soft, about 20 minutes.
Melt 20g unsalted butter in a frying pan and sauté 250g chestnut mushrooms until golden.
Blend the roasted sweet potato with the mushrooms, 100g crème fraîche and a good pinch of ground nutmeg until smooth.
Spread this mixture over the baked nut roast base.
Crumble over 75g Dorset Blue Vinny or other vegetarian blue cheese.
Sprinkle with a mixture of 1 tsp each of linseed, shelled pistachios and sunflower seeds.
Return to the oven for 10-15 minutes until the topping is golden and bubbly.
Serve your Vegetarian Nut Roast warm with a side of seasonal vegetables or a fresh salad.
