Mini Savoury Nut Roasts

Being vegan shouldn’t mean you miss out on the classic family dinner thanks to this alternative nut roast from the College of Naturopathic Medicine.

These delightful nut roasts are packed with seasonal vegetables, chickpeas, and fruit and baked in ramekins to create individual savoury servings. They are rich in protein, good fats and prebiotic fibre (vegetable matter which is food for the good gut bacteria), helping to sustain healthy blood sugar and energy levels. Plus, you’ll be pleased to know this is a minimal waste recipe, utilising the vegetable peelings and trimmings to create a stock and gravy for serving. For a great main course that’s perfect for Easter weekend, serve with all your favourite seasonal veggies and a side of sauerkraut or kimchi for added gut goodness.

Mini Savoury Nut Roasts

Mini Savoury Nut Roasts

Serves: 3

For the nut roast:

  • 1 medium carrot, peeled and grated. Peelings and carrot ends reserved for stock
  • 1 small parsnip, peeled and grated. Peelings and ends reserved for stock
  • 150g of swede, peeled and grated. Peelings reserved for stock
  • 1/2 Bramley apple, peeled and grated. Peelings and core reserved for stock
  • 1/2 medium red onion, finely diced. Papery skin discarded and onion tips reserved for stock
  • 1 small leek, washed and thinly sliced. Outer leaves rinsed and reserved for stock
  • 2 tbsps of coconut oil
  • 1 clove of garlic, minced
  • 4 sage leaves
  • 1 tsp of fresh thyme leaves
  • 1 tsp of fresh rosemary leaves, finely chopped
  • 100g organic tinned chickpeas
  • 2 tsp of orange zest
  • 1 heaped tbsp of dried cranberries
  • 1 tsp of sea salt
  • 100g ground almonds
  • 1 tbsp of ground flaxseed
  • 30g walnuts, roughly chopped
  • 30g hazelnuts, roughly chopped

For the gravy:

  • 1 tbsp of coconut oil
  • 1 medium carrot, peeled and roughly diced. Peelings and carrot ends reserved for stock
  • 1/2 medium red onion, finely diced. Papery skin discarded and onion tips reserved for stock
  • 1 sprig of rosemary
  • 1 sprig of fresh thyme
  • 1 clove of garlic, minced
  • 2 tsp of arrowroot powder
  • Sea salt and pepper to taste

 Method:

  1. To start, prepare all the vegetables and apple and add all the peelings and trimmings into a large casserole dish. Cover the trimmings with 7 cups of filtered water. Bring to a boil, then simmer for 25 minutes uncovered. Strain and compost the solids and set liquid to one side.
  2. Just before the stock finishes boiling you can start to prep the nut roasts. Preheat the oven to 180°C/356°F/Gas 4. Line 3 x 4.5 inch-wide ramekins with silicone-free baking paper.
  3. Add the coconut oil to a large saucepan over medium heat. Once melted, add the onion, 3/4 of the leek, the garlic and fresh herbs. Stir well to combine and sweat gently for 2-3 minutes until tender and fragrant. Add the crushed chickpeas, grated carrot, parsnip, swede, apple and zest and stir well. Cook for a further 3-4 minutes until tender.
  4. Add one cup of the stock and the cranberries. Stir well and bring to a simmer, cooking until the liquid has been absorbed almost completely. Add the ground almonds and flaxseed and stir well to combine. The mixture should be thick with no liquid remaining. Remove from the heat and stir through the chopped nuts.
  5. Divide the mixture evenly between the three ramekins and press down so they are well packed. Cover with foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes uncovered until golden brown.
  6. Whilst the nut roasts are baking you can prepare the gravy. Add the coconut oil to a saucepan over medium heat. Once melted add the diced carrots, onion, garlic, herbs and reserved leeks. Sweat until tender and starting to caramelise.
  7. Add the remaining stock and bring to a boil. Reduce to a simmer for 5-6 minutes. Add the arrowroot powder a little at a time, whisking constantly over the heat until the gravy begins to thicken. Remove from the heat and strain through a sieve to remove the solids. You can add more arrowroot as required if you prefer a thicker gravy.
  8. Carefully turn the nut roasts out of the ramekins and serve with the gravy and veggies of your choice.

CNM:

Recipe & photography by Emma Carter, for the Natural Chef Diploma Courses at CNM, the College of Naturopathic Medicine: naturalchef.com  01342 410 505.

CNM (College of Naturopathic Medicine) has a 22-year track record training successful natural health professionals in class and online. Colleges across the UK and Ireland. CNM Natural Chef is accredited by ICSA (Independent Cookery Schools Association). Visit naturalchef.com or call 01342 410 505.