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Mini nut roasts with candied carrots

Ingredients

  1. Step 1 250g bunch thin baby carrots
  2. Step 2 3 tbsp olive oil, plus extra for the tin
  3. Step 3 5 tbsp maple syrup
  4. Step 4 2 tbsp milled flaxseed
  5. Step 5 1 large onion, finely chopped
  6. Step 6 1 celery stick, finely chopped
  7. Step 7 2 garlic cloves, chopped
  8. Step 8 350g mixed mushrooms, finely chopped
  9. Step 9 3 rosemary sprigs, leaves picked and finely chopped
  10. Step 10 1 tsp tomato purée
  11. Step 11 2 tsp tamari or dark soy sauce
  12. Step 12 1 tbsp smoked paprika
  13. Step 13 100g pecans
  14. Step 14 50g hazelnuts
  15. Step 15 400g can green lentils, drained
  16. Step 16 400g can chickpeas, drained
  17. Step 17 40g ground almonds
  18. Step 18 handful of sage and thyme leaves
  19. Step 19 6 mini loaf tins (silicone ones work well)
Mini nut roasts with candied carrots
Calories: 460 Carbohydrate: 30 g Protein: 13 g Fat: 30 g
Cook time: 75 minutes Prep time: 35 minutes Total time: 110 minutes Servings: 6

TAGS

Dinner Main course Anna Glover Christma Nut roast Vegan Vegetarian Vegetarian christma Winter Dinner Main course Anna Glover Christma Nut roast Vegan Vegetarian Vegetarian christma Winter Dinner Main course Anna Glover Christma Nut roast Vegan Vegetarian Vegetarian christma Winter

Directions

  1. Step 1 Heat the oven to 200C/180C fan/gas 6. Scrub and trim the carrots, and cut them in half lengthways or into quarters if large. Toss the carrots with 1 tbsp olive oil and 2 tbsp maple syrup in a bowl. Season well, and tip onto a baking tray. Roast for 20-25 mins until tender and starting to caramelise.
  2. Step 2 Meanwhile, mix the flaxseed with 4 tbsp water and leave to thicken. Heat 1 tbsp olive oil in a frying pan, and fry the onion and celery until soft and translucent, about 10 mins. Add a splash of water if you need to, to stop them from catching. Stir in the garlic, mushrooms, rosemary, tomato purée, tamari and paprika, and fry for another 10 mins until the mushrooms are tender. Remove from the heat and leave in a bowl to cool slightly.
  3. Step 3 Put the pecans and hazelnuts in a food processor and blitz until roughly chopped. Add the lentils and chickpeas and blend again until you get a thick, dry paste.
  4. Step 4 Combine the nuts and pulses, mushroom mixture, ground almonds, 2 tbsp maple syrup and soaked flaxseed in a bowl with a good amount of seasoning. Mix everything well using your hands.
  5. Step 5 Oil six holes of a mini loaf tin and line each with a strip of baking parchment. Trim and cut the carrots to fit in the base in a snug single layer, cut-side down. Roughly chop any remaining carrots and mix them through the nut roast mixture. Pack it firmly into the tins and smooth over. Bake, uncovered, for 20 mins. Leave to rest for 10 mins before inverting onto a serving plate, or plates. Fry the sage and thyme in the remaining 1 tbsp olive oil until crisp, then stir through the remaining 1 tbsp maple syrup. Spoon over the nut roasts to serve.