Brazil Nut, Lentil & Tomato Roast

• Delicious, flavoursome and filling vegan roast.
• Full of nutrients, flavours and spice.
• Best served with gravy, roasted vegetables and cranberry sauce.
• This recipe serves 5 people comfortably.

Organic Brazil Nuts (1kg) - Sussex WholeFoods

1 cup brazil nuts.

Organic Red Split Lentils 1kg (Sussex Wholefoods)

0.5 cup lentils.

Tomato Concentrate, Organic 200g (Mr Organic)

2tbsp tomato concentrate.

Brown Rice Breadcrumbs, Gluten-Free, Organic 250g (Clearspring)

5tbsp breadcrumbs.

Tamari Soya Sauce, Gluten Free 150ml (Meridian)

3tbsp gluten-free soya sauce

Organic Yeast Flakes 250g (Sussex Wholefoods)

2tbsp yeast flakes

No Egg - Egg Replacer for Baking 200g (Orgran)

2tsp egg replacer

Cider Vinegar, with the Mother 750ml (Biona)

1tsp vinegar.

Rapeseed Oil, Organic 500ml (Biona)

2tbsp rapeseed oil.

Hampshire Foods Sage 50g

1tbsp sage.

Other Ingredients

• 1 onion.
• 2 garlic cloves.
• 1 cup + 60ml water.

Method

1. Preheat your oven to 190°C (180°c for fan-assisted oven). Grease a loaf tin and set aside.
2. Mix 2tsp egg replacer with 60ml water and set aside.
3. Toast brazil nuts gently under the grill (or in a dry frying pan), taking care not to burn them.
4. Add hot nuts to a blender and blitz very briefly, leaving a mixture of coarse and fine cut pieces.
5. Cook 0.5 cup lentils in 1 cup of water until soft.
6. Chop onion and garlic and fry on 1tbsp of oil until soft.
7. Mix oil, soy sauce, vinegar and egg replacer in a bowl until combined.
8. Mix all ingredients in a big bowl, pour the mixture into the loaf tin. Place in the middle of the oven and bake for 55 minutes until golden brown and firm.
9. Slice into even pieces and serve!