Hearty Lentil and Nut Roast
Ingredients
- 2 dl brown or green lentils
- 2 bay leaves
- 1 dl almonds
- 1 dl walnuts
- 2 dl breadcrumbs
- 1 medium leek
- 1 red onion
- 2 dl celeriac
- 2 dl small oat flakes
- 2 garlic cloves
- A couple of handfuls fresh parsley
- 1 krm chili powder
- A little grated nutmeg, to taste
- Salt and pepper
- 2 dl vegan cream
Preparation
Put lentils and bay leaves in a pot and pour plenty of water. Boil for 20-30 minutes, or until lentils are completely tender. Drain the water, cool, and remove bay leaves. Transfer lentils to a food processor and pulse quickly until partially mashed. Transfer to a large bowl.
While lentils are cooking, toast almonds and walnuts in a dry frying pan. Grind them to fine crumbs in a food processor. Also grind the bread slices to crumbs in a food processor.
Heat a generous amount of oil in a large frying pan. Sauté leek, onion, and celeriac on slightly above medium heat for about 15 minutes. A bit more oil helps. It should become golden brown and reduce to about half.
Add nut crumbs, breadcrumbs, and vegetables to the bowl with the lentils. Mix in oat flakes, garlic, parsley, chili, nutmeg, a little salt and pepper, and vegan cream. Work the mixture and mash it well with a spoon. Taste and adjust seasoning if needed.
Line a loaf pan or other oven-safe dish with baking paper. Press the mixture firmly into the pan with a spoon. A loaf pan that holds about 1.5 liters was used.
Bake at 200 degrees Celsius in the middle of the oven for 40 minutes. It should become golden brown on top.
Cool, slice into thick pieces, and fry in oil until golden and crispy on both sides. Serve with desired Christmas accompaniments.
