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Vegetarian hazelnut and orange nut roast with cranberry sage sauce recipe

Vegetarian hazelnut and orange nut roast with cranberry sage sauce recipe


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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals
  • Nut roasts

This hazelnut and orange nut roast makes a delicious centrepiece. Serve with roasted vegetables and cranberry sauce.


London, England, UK

34 people made this

IngredientsServes: 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

MethodPrep: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.

See it on my blog

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  • 300g/10½oz spinach or chard leaves
  • 50g/1¾oz dried cranberries
  • 50ml/2fl oz oloroso sherry
  • 1 tbsp olive oil
  • 15g/½oz butter
  • 1 onion, finely chopped
  • 200g/7oz chestnut mushrooms, roughly chopped
  • 1 large parsnip, coarsely grated (around 250g/9oz)
  • 2 garlic cloves
  • 1 tsp dried sage
  • 1 lemon, zest only
  • 1 thyme sprig
  • 150g/5½oz cooked freekah or spelt grains
  • 100g/3½oz mixed nuts, roughly chopped
  • 100g/3½oz cooked chestnuts, roughly chopped
  • 25g/1oz fresh breadcrumbs
  • 3 free-range eggs
  • 25g/1oz butter

For the gravy

  • 1 tbsp olive oil
  • 15g/½oz butter
  • 1 shallot, finely chopped
  • 1 garlic clove
  • few thyme leaves
  • 250g/9oz chestnut or portobellini mushrooms
  • 100ml/3½fl oz oloroso sherry
  • 250ml/9fl oz vegetable stock
  • 50ml/2fl oz single cream

For the cranberry sauce


Field Roast Hazelnut Cranberry Roast En Croute

If you’re among their ranks, you have a lot of great options this year.

As good as Gardein Holiday Roast was the other evening, I wanted to try a different plant-based roast before Thanksgiving. Thanks to my wonderful friends at Field Roast, Hazelnut Cranberry Roast En Croute gives you a plant-based roast that doesn’t try to mimic turkey at your holiday table. The sausage used in this roast tastes a lot to me like Field Roast’s delicious apple-sage sausages, enhanced with hazelnuts, ginger, cranberries, rosemary, and dried apples wrapped in flaky puff pastry.

The downside? This roast has to be fully thawed, so you have to remember to take it out of the freezer and stick it in the fridge 24 hours before you plan to cook it. (It looks pretty unassuming in all its pale, doughy, thawed glory before I removed the plastic wrapper.)

The upside? There’s something about food wrapped in flaky puff pastry that is immensely appealing and instantly festive – plus this roast is delicious . . . even the next day!

I think this roast is a decided improvement on Field Roast’s Forager’s Roast which I reviewed a few years ago. I believe that Forager’s Roast got a makeover and is now called Celebration Roast, which I haven’t tried yet. My recollection of Forager’s Roast it that it had an appealing mixture of flavors (seitan, mushrooms, butternut squash, and wild rice), but felt more like a vegan stuffing, instead of an actual proper roast.

Make sure you let the Hazel Cranberry Roast cool for at least 15 minutes before you slice it – otherwise that flaky puff pastry will go everywhere!

The first night, I served it with steamed asparagus and baked Carnival Squash, filled with my Citrusy Cranberry Sauce.

The second evening, I switched up the sides and served it with baked sweet potatoes, and a corn pudding embellished with red and orange bell peppers, scallions, and chives.

Either way, make sure you serve it with plenty of my favorite Citrusy Cranberry Sauce.


Incredible nut roast

Preheat the oven to 180ºC/350ºF/gas 4. Grease a 1-litre loaf tin with a little butter, then line with greaseproof paper.

Cook the quinoa according to the packet instructions, then set aside to cool.

Halve the squash, scoop out the seeds, then chop the flesh into rough 1cm chunks (you don’t need to peel the skin). Peel and roughly chop the onion. Peel and finely slice the garlic, then trim and roughly chop the celery.

Drizzle 2 tablespoons of olive oil into a large frying pan over a medium heat, then add the chopped vegetables and crumble in the chestnuts. Pick in the rosemary leaves, discarding the stalks, then toss well.

Add the cayenne, paprika and oregano. Season with sea salt and black pepper, stir well, then reduce the heat to medium-low. Cook for around 15 minutes, or until softened slightly.

Meanwhile, roughly chop the mushrooms, then add to the pan for the final 5 minutes of cooking.

Remove the pan from the heat, stir in the butter and grate in half the lemon zest. Transfer the mixture to a large bowl, then stir in the cooled quinoa, breadcrumbs, dried fruit and nuts (feel free to bash up some of the larger nuts if you prefer a less chunky consistency).

Crack in the eggs, then stir well to combine. Pop the mixture into the prepared loaf tin, then place in the hot oven for 45 to 50 minutes, or until cooked through and set.

When there’s about 30 minutes to go, make the salsa rossa. Place a roasting tray on the hob over a medium-low heat. Prick the chillies and add to the tray with a lug of olive oil and the cinnamon.

Peel and finely slice the garlic, peel and slice the onion into 8 wedges, then add them to the tray. Pick in most of the thyme leaves (save a few sprigs to one side).

Pour in the plum tomatoes and 1 tin’s worth of water, then stir well, breaking up the tomatoes with the back of a spoon. Season with salt and stir in the balsamic vinegar, then bring to the boil. Reduce the heat and simmer for around 20 minutes, or until thickened and reduced.

Once the salsa is ready, take 1 chilli out of the tray, then carefully halve, deseed and roughly chop it before returning it to the tray. Loosen the salsa with a splash of water, if needed, then pick out the extra chilli and cinnamon stick and put to one side.

Remove the nut roast from the oven, then carefully turn it out, peeling away the greaseproof paper. Pop the nut roast into the tray and grate over the cheese. Place the cinnamon stick, chilli and reserved thyme sprigs on top.

Return it to the oven for 10 to 15 minutes, or until bubbling and golden. Delicious served with mashed potato and seasonal greens.


Christmas nut roast with mushroom gravy – Recipe

Perfect for a vegetarian Christmas, this nut roast recipe is served with creamy mushrooms, spinach and tangy sherry-soaked cranberries.

Ingredients
300g/10½oz spinach or chard leaves
50g/1¾oz dried cranberries
50ml/2fl oz oloroso sherry
1 tbsp olive oil
15g/½oz butter
1 onion, finely chopped
200g/7oz chestnut mushrooms, roughly chopped
1 large parsnip, coarsely grated (around 250g/9oz)
2 garlic cloves
1 tsp dried sage
1 lemon, zest only
1 thyme sprig
150g/5½oz cooked freekah or spelt grains
100g/3½oz mixed nuts, roughly chopped
100g/3½oz cooked chestnuts, roughly chopped

25g/1oz fresh breadcrumbs
3 free-range eggs
25g/1oz butter
For the gravy
1 tbsp olive oil
15g/½oz butter
1 shallot, finely chopped
1 garlic clove
few thyme leaves
250g/9oz chestnut or portobellini mushrooms
100ml/3½fl oz oloroso sherry
250ml/9fl oz vegetable stock
50ml/2fl oz single cream
For the cranberry sauce
250ml/9fl oz cranberries (fresh or frozen)
100g/3½oz caster sugar
1 large orange, juice and zest

Method
Preheat the oven to 200C/180C Fan/Gas 6. Line the loaf tin with baking paper.

Wash the spinach in plenty of water and put into a saucepan. Heat gently until it has wilted down, stirring a couple of times, then drain over a sieve. Leave to cool, then roughly chop.

Put the cranberries into a small saucepan and cover with the sherry. Bring to the boil, remove from the heat and set aside until the cranberries have plumped up and absorbed most of the sherry.

Heat the olive oil and butter in a frying pan. Add the onion and mushrooms and cook over a medium heat until any liquid coming out of the mushrooms has evaporated and the onion has softened. Add the parsnip and continue to cook until the parsnip has reduced in volume and the onion has started to caramelise. Add the garlic, dried sage, thyme and lemon zest, then cook for a couple more minutes. Remove from the heat and allow to cool slightly.

Put the freekah or spelt into a large bowl along with the mixed nuts, chestnuts, breadcrumbs, spinach, cooked vegetables and the eggs. Season well with salt and pepper and mix thoroughly.

Spoon into the lined loaf tin and dot over the butter. Smooth down, but do not pack too tightly. Cover with a layer of greaseproof paper and bake in the oven for about an hour or until piping hot.

Meanwhile, to make the gravy, heat the olive oil and butter in a saucepan. Add the onion and cook for several minutes until starting to caramelise around the edges. Add the mushrooms and cook for 5 minutes, stirring regularly. Add the garlic and thyme season well and continue to cook for a couple of minutes. Turn up the heat and pour in the sherry. Allow to bubble until almost completely evaporated, then add the stock. Simmer, covered, for 10 minutes. Stir in the cream just before serving.

To make the cranberry sauce, put the cranberries into a saucepan with orange juice and zest and the sugar. Gently heat until the sugar has dissolved then turn up the heat and simmer until the cranberries have softened and started to burst. Stir and remove from the heat – you should have a mixture of whole and broken down cranberries. Allow to cool and store in the fridge until needed.


Vegetarian hazelnut and orange nut roast with cranberry sage sauce recipe - Recipes

1 butternut squash
1/2 tablespoon olive oil
chili flakes

1/4 cup Brazil nuts
6 fresh sage leaves
1 small garlic clove, peeled
1/2 tablespoon olive oil

Peel and deseed the butternut squash. Cut into bite sized squares. Drizzle with a little olive oil and toss until coated. Spread the pieces on the roasting pan. Sprinkle with chili flakes. Roast for about 15 minutes or until butternut is tender. Avoid overcooking, as they tend to fall apart.

Meanwhile, combine Brazil nuts, sage leaves, garlic and olive oil in a food processor. Pulse until the texture is that of finely grated Parmesan cheese.
Transfer roasted butternut squash onto serving plate. Sprinkle each piece with 1/2 teaspoon of the Nut Sage Parmesan. Serve immediately.


Vegetarian hazelnut and orange nut roast with cranberry sage sauce recipe - Recipes


When we were planning this trip to Edinburgh, this time of year appealed because it meant that we were not only able to see the wonderful Christmas lights, but also we could have an early Christmas with E's family. When I was young we saw our grandparents, aunts, uncles and cousins for Christmas dinner on the days following Christmas and I always enjoyed the festivities stretching out over a few days. This year we will be having two Christmas dinners and I have no complaints. More nut roasts all round!


Our first Christmas dinner was held on our last weekend in Edinburgh, hosted by E's sister, HH. You will not be surprised to hear that I volunteered to bring a nut roast. Here was my chance to try the nut roast recipe in BBC Good Food Vegetarian Christmas special to make to justify the purchase of cooking magazines. I was excited that it had chestnuts and fresh cranberries, both ingredients that are hard to find in Australia. I have read so many bloggers writing about vacuum packed chestnuts that I had to buy some (Merchant Gourmet brand) while I had the chance, even if the first check out chick I asked in Sainsburies did not have a clue and waved vaguely in the direction of the fresh chestnuts.


Now as an enthusiastic advocate of nut roasts (as evidenced by a link to my site from the Wikipedia nut roast page!) I would love to tell you this one is easy to whip up but I will not lie to you. (This is my easy nut roast.) I meant to make it the night before but I found myself tired at the end of another long day in Edinburgh and did not have the energy.


The Parsnip, Cranberry and Chestnut Roast that I made necessitated finely chopping chestnuts and walnuts (in the absence of grinding in a food processor), grating breadcrumbs (ditto), chopping sage, chopping and frying onions, cooking and mashing parsnips, and making a cranberry sauce before assembling the nut roast. I chose not to do the fiddly work of cutting slices of honeyed parsnip to top the loaf and I decided I preferred the parsnip mashed rather than cut in chunks in the loaf.


Fortunately I did summon up enough energy to start some of the preparation the night before. But many tasks faced me the next morning and I was glad that HH had decided to start dinner at 2pm.


I managed to get the nut roast together with E's help with stirring the cranberries while I fed Sylvia. Unfortunately it meant I wasn't sure if it was too thick and added some water which in retrospect I think thinned it out too much and made it less visible in the nut roast slices. Then E had enough time to nip out to buy the Daily Mail for the free Christmas CD. I also roasted some potatoes and pumpkin while I was doing the nut roast. If I do say so myself, this is something I do rather well, having learnt it from my mother.


When the nut roast was done (after 45 minutes I decided it was close enough for jazz as E's father had arrived in the car to take us over to HH's place), we had the presents packed, Sylvia dressed in her Christmas outfit and were ready to go. Almost ready! First we had to wrap the nut roast and vegies in towels to keep them warm. If I had had time I had planned to decorate the nut roast with fresh cranberries and extra sage leaves but this was just wishful thinking in the end.

When we arrived at HH's place, she had the table set beautifully and everything under control. The turkey was warming and the carrots and sprouts were on the stovetop. We opened a bottle of champagne that had been given to us at Sylvia's christening. A glass of bubbly was just the thing as we waited for E's parents to arrive.


Now being able to celebrate Christmas together is always special in a family where members live on opposite sides of the earth but this one is extra special. It is the first Christmas for wee cousins, Sylvia and Florence. The UK shops have a great selection of children's Christmas clothes. Sylvia wore a santa's little helper overall and Florence wore a reindeer outfit.


Soon we were all seated around the table with full plates. The nut roast went down well. In fact, I had expected that I would have quite a bit leftover but there was only a small slice left at the end of the dinner, and HH asked me for the recipe. It was quite a soft nut roast - I wondered if the watery cranberry sauce and the mashed parsnips made it softer than it might have been otherwise. Or maybe it was not cooked for long enough. But I enjoyed the cranberry filling and the actual roast was very tasty, seasoned enough to overcome the sweetness of chestnuts.


While my family traditions always include roast potatoes and pumpkin, E's family have different ones. Brussels sprouts are on the menu but E and his father are renowned for their complaints about them. Chipolatas usually make the plans for Christmas dinner but are often forgotten. HH didn't see the chipolatas in the fridge til later that night. Trifle is a traditional dessert. HH had earlier told me she didn't like fruit in trifle so I was neither surprised nor disappointed to see she had found a chocolate trifle for dessert. But not until the crackers were pulled. In my family the crackers are pulled before eating. However, there always needs to be a pause between courses and it made sense that this is when the crackers came out with a bang. Everyone wore silly hats and groaned as E's nephews had lots of fun reading the jokes.

After the trifle, we opened the Christmas presents. The kids had a wonderful time with presents aplenty and it was great to see the looks on their faces instead of sending presents in the mail. We then relaxed with a cuppa and a mince tart. HH's brother-in-law and family came across from their nearby house for a chat and it was lovely to meet them.


Christmas is not complete without a tree. It was a bit early for the tree to be up in the house so instead I will share with you a photo of a special Christmas tree in Charlotte Square. It is the Tree of Memories that is put up by the St Columba Hospice to remember those who cannot be with us at Christmas. Jacqueline and Lisa have asked for a festive photo for this month's No Croutons Required so I will send them this photo of the tree, if only for the novelty of being able to send a Christmas lights photo this year.


It was a wonderful meal and a great family get together with lots of photos, good food and fun. For us Aussies it was a treat to enjoy a rich festive meal in the cold of midwinter. We will remember our Scottish dinner fondly on Christmas day.

Parsnip, cranberry and chestnut roast
Adapted from BBC Good Food Vegetarian Christmas 2009
Serves at least 4-6

2 tbsp butter
3 onions, chopped
15g sage leaves, finely sliced
200g cooked chestnuts (I used vacuum packed), finely chopped
100g walnuts, crushed with a fork and finely chopped
100g fresh bread (I used about 4 slices of a pumpkin and sesame seed loaf), grated into breadcrumbs
1 tsp salt
½ tsp mace
1 egg
300g parsnips, peeled and chopped

For the cranberry sauce:

500g fresh cranberries
150g castor sugar
2 dessertspoons of honey, or to taste

Make the cranberry sauce first. Place cranberries, sugar and honey in a large saucepan and mix over a high heat, constantly stirring. The sugar will melt and the cranberries will pop. Cook for about 8-10 minutes, frequently stirring, until it is sticky (It shouldn't be too saucy at this stage or it will bleed into nut roast). The recipe said to cook but I found it was cool enough by the time the nut roast is ready to put in the loaf tin.

Preheat oven to 180 C. Grease and line a 2 lb loaf tin (about 22 x 15 cm).

Melt the butter in a frypan and fry onions for about 10-15 minutes over medium heat until very soft and golden brown.

While the onions are frying, cook parsnips in a medium saucepan of boiling water for about 10 minutes or until soft. Mash with a fork or potato masher.

When onions are cooked, add sage and cook an additional minute. Tip into large mixing bowl. Add chestnuts, walnuts, breadcrumbs, salt, mace, egg and parsnips. Stir to combine.

Smooth about one third of nut roast mixture into prepared loaf tin. Spread about one third of cranberry sauce over the top and then cover with the remaining nut roast. Bake for about 1 hour (I did a little less because I ran out of time). Splash a little more water into leftover cranberry puree to make a sauce. Serve nut roast with remaining cranberry sauce.

On the Stereo:
Three Tenors Christmas (freebie from the Daily Mail)


The Main Ingredients

No matter what kind of plant-based meatloaf you’re going to make, there is a general “formula” to making sure that the recipe works out. First, there is your main ingredient. These are the ingredients that, typically, will make up the “base” of your loaf, unless you are making something made primarily from vegetables and nuts. Let’s get into the various ingredients.

Protein

Most, if not all plant-based meatloaves will contain some type of protein. Lentils are popular base ingredients, as are beans of all kinds, brown rice, tofu, tempeh, and quinoa.

Vegetables

Vegetables like celery, carrots, potatoes, winter squash, sweet potato, and mushrooms are all good choices for plant-based meatloaves.

Nuts

Choose “meaty” nuts, like walnuts and pecans. Other nuts may be used but to a lesser extent, such as Brazil nuts in this Hungarian Nut Loaf, or cashews like in this Lentil Cashew Loaf. Crumbled walnuts and pecans are especially useful for adding a crumbly, meat-like texture.


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