This Nut Roast recipe is ideal as a Christmas Dinner dish and just because it is vegan doesn’t mean compromising on taste – this recipe is full of festive flavours and will please vegetarians and vegans alike.
Heat some Ross and Ross Roast Potato Oil in a pan. Gently fry the leek, then add in the garlic. Heat for a few minutes, until fragrant, then add in the celery, carrot, mushrooms and seasonings and cook until softening.
Stir in the nuts, lentils and parsley, then tip into a food processor or blender. Pulse until the mixture breaks down and sticks together, but some of the nuts still retain a bit of their texture. Stir through the cranberries, then add just enough oats until the mixture is firm enough to handle. Season with salt and pepper to taste and add more / less Ross and Ross rubs to taste, if desired.
Place in the oven to bake for 50 minutes to one hour, or until the loaf is completely firm on top. Check the loaf half-way through cooking and cover if browning too fast. Once cooked, allow to cool for half an hour before slicing and serving with gravy.