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THIS week I have two brilliant vegetarian Christmas recipes. First up is my camembert pie, followed by the best-ever nut roast.

These dishes are packed full of flavour and even if you are not vegetarian, they are perfect for when veggie guests pop over.

Don’t panic when cooking for vegetarians! It is easy to make a Christmas meal suitable for all without cooking two versions of everything.

Roast your potatoes in oil rather than goose fat, make your gravy veggie rather than using turkey juices and keep pancetta separate from the sprouts, allowing meat-eaters to add their own.

The best veggie nut roast

Serves four to six

Prep time: 15 minutes

Cook time: 50 minutes

YOU NEED:

  • 150g cooked red lentils
  • 300g chestnut mushrooms
  • 100g mixed nuts
  • 20g butter
  • 115g diced frozen onions
  • 2 tsp frozen chopped garlic
  • 1 large carrot, peeled and grated
  • 3 celery sticks, very finely chopped
  • 2 tsp dried sage
  • Handful fresh parsley, finely chopped
  • 30g cheddar, grated
  • 2 eggs
  • 50g breadcrumbs
  • Large handful dried cranberries, roughly chopped

METHOD: Line a loaf tin with greaseproof paper and preheat oven to 180C/160C/gas 4.

Tip the lentils into a saucepan, add boiling water, bring to the boil then reduce the heat and leave to cook for 15 minutes. Drain, rinse with cold water and set aside.

In a food processor, add the chestnut mushrooms and blitz until they are finely diced. Pour into a small bowl. Blitz the nuts until finely chopped and add these to the diced mushrooms.

In a large frying pan, add the butter on a medium heat. Add the frozen onions and garlic and cook until soft.

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Then add the diced mushrooms, blitzed nuts, grated carrot and finely chopped celery. Cook for 10 minutes, stirring regularly.

Leave to cool before adding to a large mixing bowl along with the cooked lentils, dried sage, chopped parsley, grated cheddar, eggs, breadcrumbs and chopped cranberries. Season to taste with salt and pepper.

Mix everything and pour into the lined loaf tin. Cook for 50 minutes.

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Ready to freeze: If you are freezing the nut roast, leave to cool before wrapping in cling film.

Ready to cook: Remove the nut roast from the freezer and allow it to defrost fully. Place in the oven at 180C for 30 minutes until piping hot.

  • Follow The Batch Lady on Instagram and Facebook @thebatchlady.
  • You can watch video of Suzanne preparing her recipes at thesun.co.uk/batchlady.


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