Vegetarian hazelnut and orange nut roast with cranberry sage sauce

Vegetarian hazelnut and orange nut roast with cranberry sage sauce


15 people made this

About this recipe: This hazelnut and orange nut roast makes a delicious centrepiece. Ideal for Christmas or whenever you are entertaining. The addition of vegetables, quinoa and lentil makes it such a good meat free option that will please vegetarian, flexitarian and carnivore alike. The recipe is pretty straightforward, just make sure that once cooked you leave the nut roast to cool for 15 minutes in its tin. It will be easier to cut. Serve with roasted vegetables and cranberry sauce.

TheFlexitarian London, England, UK

Serves: 6 

  • 90g quinoa
  • olive oil, as needed for cooking
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 celery stalks, finely chopped
  • 125g leek (white part only), finely chopped
  • 200g chestnut mushrooms, finely chopped
  • 400ml vegetable stock
  • 2 tablespoons tomato puree
  • 100g red lentils
  • 4 eggs
  • juice of 2 oranges
  • zest of 1 orange
  • 150g chopped hazelnuts
  • 100g dried cranberries
  • 1 tablespoons chopped fresh sage
  • 1/2 teaspoon ground nutmeg
  • 3 handfuls breadcrumbs
  • For the cranberry sauce
  • 300g fresh cranberries
  • 250ml orange juice
  • zest of 1 1/2 oranges
  • 125ml water
  • 175g soft brown sugar
  • 2 teaspoons dried sage
  • 2 tablespoons chopped fresh sage
  • salt and pepper, to taste
  • 1 dash ground nutmeg

Prep:20min  ›  Cook:1hr  ›  Extra time:15min resting  ›  Ready in:1hr35min 

  1. Heat some salted water in a saucepan. When boiling add quinoa. Cook according to packet instructions until soft (it should still have a bite). Drain and set aside.
  2. Heat some olive oil in a large frying pan. Add finely chopped onion, crushed garlic cloves and finely chopped celery stalks. Fry gently until soft.
  3. Add very finely chopped leeks, and finely chopped mushrooms. Add vegetable stock, tomato puree and lentils. Cook over a medium high heat until the liquid has been absorbed and the lentils are cooked. Make sure you stir often so the mixture does not stick to the bottom of the pan. Add more stock if necessary.
  4. Preheat the oven 180 C / Gas 4. Line a 900g (2 lb) 24x14cm loaf tin with baking paper.
  5. Once the lentils are cooked, add quinoa to the pan. Remove from heat. Add beaten eggs, orange juice, orange zest, hazelnut, dry cranberry, chopped sage, nutmeg and breadcrumbs. Mix well together. If the mixture is too wet, add more breadcrumbs (you want a sticky mix). Pour mixture into loaf tin. Make the top even using a spatula.
  6. Bake in the preheated oven for 30 to 35 minutes. Check it at around 20 minutes and cover loosely with some foil if the top is too brown.
  7. In the meantime make the cranberry sauce. Put fresh cranberries is a saucepan with orange juice, orange zest, water, sugar and dried sage. Cook under medium to high heat, stirring often. The cranberries will pop and the liquid will thicken. When done, add sage and let it cool down. Season with salt, pepper and a dash of nutmeg.
  8. Remove the nut roast from the oven and leave to cool in the tin for 15 minutes so that it is easier to cut.
  9. Turn nut roast upside down on a serving platter and decorate with some chopped hazelnut, sage and cranberries if desired. Serve warm with some roasted vegetables and cranberry sauce on the side.

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See this recipe on The Flexitarian

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