The Vegan Chef School

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Beetroot Nut Roast

This recipe was created by Vegan Chef Day.

Prep time - 20 minutes

Cook time - 40 minutes

Difficulty - Easy

Serves / makes - 4 portions


Ingredients

2tbsp olive oil

150g shallots or red onions, finely chopped

30g garlic cloves, finely chopped

40g sun dried tomatoes, roughly chopped

120ml red wine, red grape juice or cranberry juice can be used for an alcohol free version

200g beetroot, finely grated and juice squeezed out

3g thyme stalks, remove and discard stalks 

2tsp stock powder

1tsp salt, more if needed

1tsp yeast extract* or brown miso

40g ground flax seed

100g pre-cooked chestnuts

70g hazelnuts

60g shallots or red onions, finely sliced

20g sunflower seeds

1tbsp olive oil


Equipment

Wide frying pan

Wooden spatula

Rolling pin 

Small bowl

Ramekin and 8 inch cake tin (or a savarin mould)

Spoon


Method

  1. Heat your oven to 200c/gas mark 6 (fan oven 180c).

  2. Heat 2tbsp in a wide frying pan on a medium heat, once hot add the shallots or red onions, cook until they are soft. Add the garlic, cook for a further 5 minutes until the garlic starts to brown. 

  3. Add the sundried tomatoes, wine (or juice), beetroot, thyme, stock, salt and yeast extract. Mix well and taste to see if any more salt is needed. 

  4. Add flax seeds and mix well. 

  5. Crush the chestnuts using a rolling pin, you want there to be chunks of the nuts to add texture to the nut roast.

  6. Add the nuts to the beetroot mixture.

  7. In a small bowl mix the shallots or red onions and sunflower seeds with oil.

  8. Put a ramekin into the middle of the cake tin. Add the onion mixture to the cake tin so it goes around the ramekin to make a ring. Top with the beetroot mixture, pat down with the back of a spoon. 

  9. Bake for around 30-40 minutes until the outside has crisped up. Run a knife around the edge of the nut roast, place a plate on top then flip over. 

  10. Fill in the inner circle of the nut roast with celeriac mash and roasted rainbow root veg.


Sides

Celeriac mash with nutmeg

Ingredients

880g celeriac, peeled and cubed

A splash of extra virgin olive oil

Salt, to taste

Freshly ground nutmeg


Equipment

Saucepan with lid

Colander

Hand blender or masher


Method

  1. Put the celeriac in a saucepan filled with water. Put the lid on, bring to the boil then reduce to a simmer.

  2. Cook for 15-20 minutes until the celeriac is well cooked. 

  3. Drain well.

  4. For a really smooth consistency blend with a hand blender. You can also use a potato masher. 

  5. Add the oil, salt and a generous grating of nutmeg. 


Roasted rainbow root veg 

Ingredients

200g shallots, top cut off

200g baby topped rainbow carrots

200g baby courgette

200g radish, cut in half

2tbsp olive oil

Salt, to taste


Equipment

Large bowl

Wide baking tray


Method

  1. Put the vegetables into a large bowl, add the oil and salt. Mix well.

  2. Spread on a wide baking tray.

  3. Bake for 20-30 minutes until the vegetables are just cooked.


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