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.
Vegetarian Christmas dinner recipes · British recipes
Vegetarian Christmas nut roast
This easy vegetarian recipe for a Christmas roast is nut-free.
Vegetarian
Serves6
Hands-on1 hour 30 min
Oven1 hour
DifficultyEasy
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.
Nutrition
| Calories | 300kcals |
|---|---|
| Fat | 18.5g (8.5g saturated) |
| Protein | 13.8g |
| Carbohydrates | 19.2g (4.7g sugar) |
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