Happy Christmas to everyone and anyone who’s reading this. This is one for anyone who won’t be eating turkey this Christams, it’s my favourite Veggie Nut Roast. Full of amazing ingredients – lovely walnuts and cashews which provide us with protein and healthy fats, beautiful veggies – courgette, carrot and sweet potatoes this nut roast keeps me on track through the indulgent season. Yes we may be eating more chocolate and cakes than usual, but this delicious roast is full of so many wonderful nutrients that your body will thank you for it.

Together with some roasted brussel sprouts and sweet potato and parsnips this is a fantastic roast to enjoy all year round, not just at Christmas.

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(serves 3-4)
1 courgette – grated
1 large carrot – grated
1 sweet potato – grated
1 small onion – finely chopped
1 tbsp coconut oil
1/2 tsp coriander powder
1 tsp dried sage
160g mix of walnuts and cashews – crushed
1 egg or flax egg – 1 tbsp ground flaxseeds + 3 tbsp water
2tbsp ground almonds
50ml good quality red wine
50 ml water
season to taste

In a pan heat up the coconut oil and add all the vegetables. Cook on a low heat for 10 min then add the red wine and cook until they become soft. Add water as needed so it doesn’t catch on the bottom of the pan. Add the coriander powder and sage and stir through. Once the veg are well cooked remove from the heat and transfer to a mixing bowl. Allow to cool. Once cooled, add the nuts and egg / flax egg. If the mixture is too liquid add 1-2 tbsp ground almonds. Transfer the mixture to a loaf tin and bake in a preheated oven for 50min to 1hr at gas mark 4 (160°C)

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Brussel Sprouts

500g Brussel Sprouts trimed and halfed
1tbsp olive oil
30g walnuts or pecan nuts
1/4 pomegranate
1tbsp good quality balsamic vinegar

Place the sprouts in a baking tray and drizzle the olive oil over. Roast in the oven at gas mark 4 (160°C) for 15 min until they are golden on top. Remove from the oven and add the nuts, then bake for another 5min. Meanwhile you can deseed the pomegranate. Once again remove the brussel sprouts from the oven and scatter pomegranate seeds over, then drizzle with some balsamic vinegar. Serbe immediately.

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Roast Sweet Potato and Parsnips

2 sweet potatoes
2 parsnips
1/2tbsp cocnut oil
pinch sea salt

Peel and slice the sweet potatoes and parsnips. Add the coconut oil to a baking tray and place in a hot oven for a few seconds until it has meted. Add the vegetables to the baking tray and place in the oven. Roast at gas mark 4 (160°C) for 20 min (until soft and golden)

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Happy Christmas and I truly hope that 2016 is a healthy and prosperous year for all!