Baked nut roast with mustard mash and miso mushrooms 

Ingredients (makes 5)

Method

  1. Preheat your oven to 200 degrees (fan) 

  2. Heat a large frying pan and add 1 tbsp of rapeseed oil. When the oil is hot add the onion, sage and thyme. Pan fry for 5 minutes until the onions are nicely brown. Season well with salt and pepper. 

  3. In a food processor blitz the nuts until partially broken down. You want some of them to remain chunky for the texture. 

  4. Add all of the nuts to the onions and toast for another 5 minutes. 

  5. Add the miso paste, breadcrumbs, pumpkin paste, 1/4 cup water and lentils. Pan fry for 5 minutes then set aside until cool enough to handle.  

  6. Whilst the bases are cooling prepare your mash potato. Dice the potatoes into small chunks and boil for 15 minutes. Drain when soft and then mash well with the rest of the ingredients 

  7. Using a 4 inch diameter cookie cutter, press approximately a fifth of the nut base into the bottom of the cutter. Press down until compact. Carefully remove the cutter and repeat this process 4 more times to make 5 bases. 

  8. Drizzle on a little olive oil. Roast on a tray lined with baking parchment in the centre of the oven for 20 minutes.

  9. Heat a large frying pan and drizzle on a little olive oil. When the oil is hot add your mushrooms. After 2 minutes and your miso paste and season with pepper. Pan fry on both sides for 5 minutes or until very crispy on both sides. 

  10. Remove the nut base from the oven and return the cutter to the base. Using the cutter add a layer of mash and compress until you create a firm layer. I flame torched the mash at this point but this is obviously very 'extra' and therefore optional. 

  11. Top with your crispy mushrooms and serve alongside your roasted veggies.  

Nut base

  • 1 white onion (diced) 

  • 1 tbsp fresh sage (diced) 

  • 2 sprigs of fresh thyme 

  • 1/2 cup blanched hazelnuts 

  • 1 cup pecan nuts 

  • 1 tsp miso paste

  • heaped tbsp pumpkin paste 

  • 1/2 cup panko breadcrumbs 

  • 1 cup green lentils (tinned) 

  • Sea salt and black pepper

Mash 

  • 5 medium sized baking potatoes (800g)

  • 3/4 cup soy milk 

  • 2 tbsp vegan butter 

  • 1 tsp English mustard 

  • 2 sprigs of fresh thyme 

  • Sea salt and black pepper 

Mushrooms 

  • 2 cups/ 300g oyster mushrooms 

  • 1 tbsp miso paste 

Please read these instructions prior ​to making these to allow it to fit into the timing of your roast. Stages 2-5 can be done the day before Christmas. 

IMG_20191213_124719_426.jpg