Probably the tastiest Christmas roast you will ever eat! Teeming with juicy nuts, pulses, porcini mushrooms and other surprises.

Serves: 4-6

Total time: 100 mins

Ingredients

• 225g/8oz mixed nuts, chopped

• 110g/4oz red lentils

• l large carrot

• 2 celery sticks

• 1 large onion

• ½ large courgette OR 1 small sweet potato

• 1 aubergine

• 100g/3 1/2 oz mushrooms

• 25g/1oz porcini mushrooms

• 4 tbsp vegan margarine OR 4 tbsp mild coconut oil.

• 2 tbsp mild curry powder

• 2 tbsp tomato ketchup or puree

• 2 tbsp Vegan Worcestershire sauce OR soya sauce

• 4 tbsp chopped parsley

• 10g/2 tsp chopped dried apricots

• 2 tbsp flax meal mixed with 6 tbsp warm water (this makes 2 flax ‘eggs’ to bind the roast)

• 100ml/ scant ¼ pint water

• Vegan pesto

• 2 tbsp toasted pine nuts OR flaked almonds

Method

1. Assemble all the ingredients and kit.

2. Gently boil the lentils for around 20 mins in the small pan.

3. Meanwhile, soak the porcini mushrooms in a jug, just covered with boiled water

4. About halfway through the lentils’ cooking time, pre-heat the oven to 190C/375F/Gas Mark 5.

5. Meanwhile, cut the aubergine in half, then chop into small chunks, along with the courgette/sweet potato.

6. Chop the carrot, celery, onion and mushrooms roughly then blend or food process until they are quite finely chopped.

7. Melt the margarine/coconut oil in a wok and fry the vegetables for 5-10 minutes, stirring in the curry powder.(If using the sweet potato option, this may take a little longer).

8. Drain the porcini mushrooms and chop with scissors. Add them to a bowl along with the mixed nuts, cooked lentils, ketchup, Worcesteshire sauce, parsley, apricots, flax eggs and water. Mix well.

9. Add in the mixture from the wok and combine well together. This works best cooked in smaller, well-greased containers, as the roasts keeps their shape better and are less likely to fall apart. We used 4 small, oiled mini roast tins but smaller ones will work too, eg ramekins – or even muffin cases. If using 4 containers, place a strip of baking parchment in each one, with long enough tabs to let you lift out each roast.

10. Distribute the mixture evenly between your containers then spread a layer of pesto over the top of each one. Spoon in the rests of the mixture and smooth over. Place in the oven and bake for about 20-30 minutes until just firm, covering the tops with a piece of greaseproof paper if they start to catch.

11. Let the roasts cool for at least 15-20 minutes before turning out then, holding the sides of the baking parchment, gently pull out onto an oven-proof plate or serving tray. Sprinkle with pinenuts/flaked almonds to finish, slice if necessary then serve with Roses’ Gravy or other gravy of your choice.

Web: Vegan Recipe Club

Instagram: @veganrecipeclub