VEGETARIAN CHRISTMAS NOT-NUT-ROAST (MAKE AHEAD)
This easy vegetarian recipe for Christmas roast is nutfree. Lots of very finely diced veg and mushrooms are baked in a loaf tin with cheesy breadcrumbs on top, to make a moist veggie roast with a crunchy topping for those who would rather not have turkey. If you are making veggie gravy, keep all the trimmings from the vegetables. 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 375F for 45 minutes, until piping hot throughout.
Provided by English_Rose
Categories Christmas
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F 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, most of the cheese and most 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 Facts : Calories 316.7, Fat 19.8, SaturatedFat 8.4, Cholesterol 70, Sodium 375.4, Carbohydrate 21.8, Fiber 2.6, Sugar 4.6, Protein 14
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