VEGETARIAN CHRISTMAS ROAST

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Vegetarian Christmas Roast image

I found this while seaching the net one day, and thought it sounded good for all our vegetarian friends.

Provided by Shirl J 831

Categories     Lentil

Time 55m

Yield 1 loaf

Number Of Ingredients 21

1 large onion, thinly sliced
8 ounces dark brown lentils
4 ounces brazil nuts, shelled and finely chopped
4 ounces walnuts, shelled and finely chopped
4 ounces hazelnuts, shelled and finely chopped
2 tablespoons chopped thyme
2 tablespoons chopped parsley
1 teaspoon chopped rosemary
4 tablespoons dry red wine
salt & fresh ground pepper
1 tablespoon chopped savory
1 bay leaf
4 ounces whole wheat breadcrumbs
6 sage leaves, chopped
5 tablespoons dry red wine
4 tablespoons olive oil
1 onion, sliced and chopped
salt & fresh ground pepper
3 ounces whole wheat breadcrumbs
4 tablespoons olive oil
2 tablespoons sesame seeds

Steps:

  • Put the lentils, sliced onion and bayleaf in a pan of water, bring to the boil and continue boiling until they are well softened.
  • Remove the bayleaf then drain and mash the onion and lentils.
  • Add the nuts to the lentil puree then stir in the herbs, wine and seasoning.
  • For the stuffing gently cook the onion in the oil until the onions soften.
  • Remove the pan from the heat and mix in the breadcrumbs, seasoning, sage and red wine.
  • Take a flat ovenproof dish and spread half the lentil and nut mixture over the base.
  • spread the stuffing mixture over it then cover with the remaining lentil mixture.
  • Shape the whole to resemble an oblong loaf with the stuffing completely inside.
  • Mix together the topping mixture of breadcrumbs, oil and sesame seeds then press the mixture over the roast.
  • Bake in pre-heated oven at 400f for about 45 minutes or until the topping mixture is brown and crispy.

Nutrition Facts : Calories 4294.1, Fat 338.6, SaturatedFat 46, Sodium 44.8, Carbohydrate 220.8, Fiber 105.5, Sugar 27.1, Protein 115.9

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