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Friday, 21 December 2018

Nut Roast Bites


One of my most popular recipes both on my blog and with my friends & family is my Lentil Nut Roast. It goes down a storm with everyone I've made it for and it's got some great feedback from people who have made it themselves. Now, that recipe is undoubtedly amazing but I have a new recipe inspired by that old recipe that may just beat it! Welcome my Nut Roast Bites!


I came up with the idea to make these Nut Roast Bites when I was thinking of some quicker, easier free-from Christmas recipe ideas. Nut Roasts are fab but they can be a little time consuming as they take a fair amount of time to cook, but dividing the mixture into a muffin tray cuts the cooking time down considerably! These babies only take 20 minutes max. in the oven!

These cute little Nut Roast Bites made with red lentils, cashews, almonds, leeks, mushrooms & herbs are so perfect in every way. Taste wise they're very similar to my classic nut roast but with a few little twists like the addition of fresh rosemary, breadcrumbs and almonds. The fact they're bite-sized means they're just perfect for storing as leftovers, they'll work well on Boxing Day and there's no mess when trying to cut into them (like a nut roast!).
I'm just so excited to be able to share this recipe with you. I have no doubt in my mind this is going to be a really popular recipe. I know I'm going to be making it year after year!


Yield: 10

Nut Roast Bites

Lentil Nut Roast Mini Bites with Mushroom, Leek & Sage - GF & Vegan
prep time: 20 minscook time: 20 minstotal time: 40 mins

ingredients:


  • 100g red lentils
  • 2 medium carrots
  • 1 leek
  • 6 chestnut mushrooms
  • 80g cashews
  • 40g almonds
  • 1 slice of brown bread (I used gluten free)
  • 2 cloves garlic
  • 3 tbsp tomato puree
  • 2 tbsp flaxseed 
  • 2 tbsp fresh chopped sage
  • 3 sprigs fresh rosemary
  • 2 tsp dried mixed herbs
  • 1 tsp paprika
  • 1 tbsp olive oil
  • Salt & pepper

instructions


  1. Pre-heat the oven to 180 degrees celsius. 
  2. Mix the flaxseed with 6 tbsp water and allow to sit for 5 minutes.
  3. Rinse the lentils then add to a saucepan with 150ml water. Bring to the boil then reduce to a simmer. Cook for around 8 minutes, or until the lentils have absorbed the water.  Put to one side.
  4. Finely chop the leek, carrots and mushrooms.
  5. Add the olive oil to a frying pan over a medium heat and allow to warm. Then add in the chopped vegetables as well as the dried herbs and crushed garlic cloves. Cook for around 4 minutes, or until the vegetables begin to soften.
  6. Add the tomato puree, paprika, sage, rosemary, salt & pepper to the pan. Stir well and cook for a further couple of minutes.
  7. Transfer the vegetables to a mixing bowl.
  8. Add the cashews and almonds to a food processor and pulse until broken down into small pieces, but not so fine they form a flour. Add these to the mixing bowl along with the cooked lentils and thickened flaxseed mixture.
  9. Add the slice of bread to a food processor and pulse until bread crumbs form. Add these to the mixing bowl then stir everything together well.
  10. Grease a muffin tray or use a silicone one which will make it easier to remove the nut roast bites. Then spoon the mixture into the muffin holes, packing in tightly.
  11. Place in the oven to cook for around 15-20 minutes.
  12. Allow to cool for at least 10 minutes before removing from the muffin tray and serving!
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