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Vegetarian nut roast
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Total Time:
1 hour 10 minutes
Irresistible nut roast recipe bursting with flavor, perfect for holiday feasts.
Ingredients:
  • 50 g shelled pistachios
  • 50 g linseed
  • 50 g sunflower seeds
  • 100 g chestnut purée
  • 50 g gluten-free vegetarian suet
  • 1 tablespoon maple syrup
  • gluten-free flour for dusting
  • 400 g sweet potato
  • rapeseed oil
  • 20 g unsalted butter
  • 250 g chestnut mushrooms
  • 100 g crème fraîche
  • 1 good pinch of ground nutmeg
  • 75 g Dorset Blue Vinny or vegetarian blue cheese
  • 1 teaspoon linseed
  • 1 teaspoon shelled pistachios
  • 1 teaspoon sunflower seeds
Instructions:
  • 1. Preheat the oven to 180C/350ºF/gas 4. 2. Roughly chop the pistachios and spread out on a baking tray with the seeds. Toast in the oven for 5 to 6 minutes. 3. Transfer the toasted pistachios and seeds to a food processor. Add chestnut purée, suet, and maple syrup. Blitz until mixture forms a ball, scraping the sides as needed. 4. Place a large sheet of baking parchment on a work surface. Roll out the dough thinly using gluten-free flour on your hands and rolling pin. 5. Oil and flour four 10cm tart tins for individual tartlets, or use a large baking tin. Prick the dough with a fork, cover with parchment, fill with baking beans, and bake blind for 12 to 15 minutes. Let it cool in the tray. 6. Keep the oven on. Chop sweet potato into cubes and bake for 25 minutes until soft. 7. In a frying pan, melt butter over medium heat. Sauté sliced mushrooms with cracked black pepper for 6 to 8 minutes until browned. 8. Blitz roasted sweet potato in a food processor with crème fraîche, nutmeg, and cracked black pepper until creamy. 9. Crumble blue cheese over the base of the tart, top with sautéed mushrooms, and sweet potato mix. Sprinkle with linseed, pistachios, sunflower seeds, and drizzle with rapeseed oil. 10. Bake for 6 to 7 minutes until browned. Serve hot with gravy and roast vegetables.

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