For anyone on a vegan diet or just after something tasty and different (and probably cheaper) for Christmas lunch, I wanted to share this nut roast recipe.

Nut and lentil roast

(serves 6)

1 cup ground peanuts
1/2 cup ground cashews or macadamias (for a real Christmas touch I’m going to try chestnuts this year!)
1.5 cups cooked lentils
3 finely chopped onions
2 sticks celery, finely chopped
1 small capsicum, finely chopped
2 large carrots, grated
4 cloves garlic, crushed
2 cups wholemeal breadcrumbs (allow up to another 0.5 cup if mixture is too wet)
1.5 tsp each cumin and caraway seeds
2 tsp turmeric
2 tbsp chopped coriander (or 2 tsp powdered)
1.5 tbsp cornflour mixed to a paste with water

Saute onions, celery, garlic and capsicum with carrot.

Add spices and stir until fragrant

Mix in remaining ingredients

Put in an oiled loaf tin and press down

Bake in pre-heated oven at about 180 for 45 – 60 minutes until top is brown


Slice and drizzle with cranberry sauce for Christmas colour – it’s also nice cold so can go to a BBQ or be cooked in advance if oven space is tight.