Before Christmas I’m trying to share more vegetarian Christmas meals recipes. Whether you are having a vegetarian (vegan) Christmas or you need a veggie recipe to serve a guest, these recipe ideas might be helpful for you. These meals are so delicious so believe it or not meat-eaters will be jealous!
I think a vegetarian Christmas dinner’s centerpiece should be a nut roast, like last year’s cranberry and pistachio nut one or Mrs. Myrtleberry’s walnut roast with lots of yum side dishes. Plan the menu in time, make preparations, buy good quality ingredients and the success will be guaranteed at the Christmas dinner table.
This nut roast is rich in lentils (high in protein, vitamin B1 and minerals), walnuts, hazelnuts, cashew so it’s not only delicious it is a nutritious, healthy meal.
Glazed Walnut Green Lentil Loaf
(Recipe inspiration: Oh She Glows)
Ingredients (serves 6-8)
For the loaf
– 190 g (1 cup) green lentils
– 100 g (1 cup) walnuts
– 60 g (1/2 cup) hazelnuts and cashew nuts
– 3 ground flax seeds + 6 tablespoons water
– 2 big onions, chopped
– 3 cloves garlic, chopped
– 120 g (1 cup) carrot, chopped
– 1 medium apple, peeled and grated
– 40 g (1/2 cup) oat flour
– 60 g (3/4 cup) whole wheat breadcrumbs
– 1 teaspoon fresh rosemary, chopped
– 1 teaspoon fresh thyme, chopped
– 1 teaspoon chili flakes (optional)
– 1/2 bunch parsley, chopped
– salt, pepper
For the balsamic glaze
– 60 ml (1/4 cup) ketchup
– 1 tablespoon maple syrup
– 2 tablespoons unsweetened apple sauce
– 2 tablespoons balsamic vinegar
Method
Place lentils into a pan with 750 ml (3 cups) of water, season with salt, then bring to a boil. Reduce heat to medium and simmer for at least 40-50 minutes (add more water if needed) until lentils are cooked. Set aside.
In a small bowl mix ground flax with water and set aside.
In a dry non-stick pan toast walnuts, hazelnuts and cashew for 6-8 minutes and set aside.
Use a kitchen blender to grind toasted walnuts, hazelnuts and cashew. Place the grinded nuts into a large mixing bowl. Using the kitchen blender chop onion, garlic, pasley and carrots, then add to the grinded nuts. Add grated apple, rosemary, thyme, chili flakes, oat flour and breadcrumbs. Mix all ingredients together. Using the blender again, purée the cooked green lentils until smooth (or mash lentils with a spoon). Add lentils also to the mixture and adjust seasonings to taste.
Preheat the oven to 180C (356F). Meanwhile in a small bowl mix together the glaze’s ingredients.
Grease a 23 cm (9 inch or a bit longer) long loaf pan with olive oil and spoon the 2/3 of the glaze into the loaf pan and spread evenly (reserve the rest for serving). Pile the walnut green lentils mixture in the tin and pack it down with the back of a spoon.
Bake at 180C (356F) for 50-60 minutes until golden brown. Cool in the tin for at least 10 minutes before transferring to a cooling rack. Serve with the remaining glaze on top.
