Vegetarian Christmas roast

Name: Vegetarian Christmas roast
Prep time: 1 h 30 min
Cook time: 1 h
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 3 tbsp 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 stick, very finely chopped; 300g field mushrooms, very finely diced; 1 large egg, lightly beaten; 200g vegetarian Cheddar, grated; 110g dried breadcrumbs

Published: 30 Nov 05
Updated: 18 Mar 24

Test kitchen approved

Always fancied making a nut roast for Christmas? Your time and recipe has come. This vegetarian nut roast is easy to make, and you can freeze it, too.

Serves 6
Takes 1½ hours to make, 50 minutes to 1 hour in the oven

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Ingredients

3 tbsp 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 stick, very finely chopped
300g field mushrooms, very finely diced
1 large egg, lightly beaten
200g vegetarian Cheddar, grated
110g dried breadcrumbs

Method

If you are making veggie gravy, keep all the trimmings from the vegetables. Preheat the oven to 180°C/fan 160°C/gas 4. Heat the oil in a large frying pan over a medium heat. Add the pepper, leek, carrot, onion and celery and cook, stirring, for 8-10 minutes. Add the mushrooms and cook for 5 minutes; if they produce lots of juices, cook them out. Transfer to a large bowl.
Fold in the egg, 150g of the cheese and 100g of the breadcrumbs. Mix well and season. Transfer to a greased, base lined 28.5cm x 13cm x 6cm deep loaf tin. Sprinkle with the remaining cheese and breadcrumbs.
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.

Recipe from December 2005 Issue

Nutrition

Nutrition: per serving

Calories: 300kcals
Fat: 18.5g (8.5g saturated)
Protein: 13.8g
Carbohydrates: 19.2g (4.7g sugar)
Salt: 1g

delicious. tips

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 190°C/fan 170°C/gas 5 for 45 minutes, until piping hot throughout.

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Ingredients

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delicious. tips

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