Vegetarian Christmas Not-Nut-Roast (Make Ahead) |
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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 6 |
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This easy vegetarian recipe for Christmas roast is nutfree. Lots of very finely diced veg and mushrooms are baked in a loaf tin with cheesy breadcrumbs on top, to make a moist veggie roast with a crunchy topping for those who would rather not have turkey. If you are making veggie gravy, keep all the trimmings from the vegetables. To freeze: Bake the roast and cool in the tin. Turn out, wrap in foil and freeze for up to 1 month. Defrost in the fridge overnight and reheat in the oven at 375F for 45 minutes, until piping hot throughout. Ingredients:
3 tablespoons olive oil |
1 green pepper, very finely chopped |
1 leek, very finely chopped |
1 carrot, very finely chopped |
1 onion, very finely chopped |
1 celery rib, very finely chopped |
10 ounces mushrooms, very finely diced |
1 large egg, lightly beaten |
7 ounces sharp cheddar cheese, grated |
4 ounces dried breadcrumbs |
Directions:
1. Preheat the oven to 350°F Heat the oil in a large frying pan over a medium heat.
2. Add the pepper, leek, carrot, onion and celery and cook, stirring, for 8-10 minutes.
3. Add the mushrooms and cook for 5 minutes; if they produce lots of juices, cook them out. Transfer to a large bowl.
4. Fold in the egg, most of the cheese and most of the breadcrumbs. Mix well and season.
5. Transfer to a greased, base lined 28.5cm x 13cm x 6cm deep loaf tin. Sprinkle with the remaining cheese and breadcrumbs.
6. Bake for 50 minutes to 1 hour, until set and the top is golden. Cool in the tin for 5 minutes, then turn out, slice and serve with gravy.
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