Search results
5-Ingredient Oat Cookie Balls
Acai Chia Pudding
Almond Butter Blueberry Banana Muffins
Almond Butter Everything Bars
Almond Butter Truffles
Apple Rings
Aubergine and Chickpea Tagine
Banana Bread Energy Balls
Banana Bread Granola
Berry Baked Oats
Black Bean Quinoa Burgers
Blueberry and Almond Baked Oats
Blueberry-Glazed Baked Donuts
Blueberry Infused Oats
Blueberry Muffins
Bounty Almond Butter Eggs
Brownie Baked Oats
Buckwheat Almond Waffles
Butternut Dahl
Carrot and Oat Energy Bites*
Cauliflower Kung Pao
Cauliflower Steak with Romesco Sauce
Cauliflower & Sweet Potato Chickpea Shawarma Bowls
Chewy One-Bowl Vegan Brownies
Chickpea Salad
Chickpea Salad Sambo
Chocolate Banana Bread
Chocolate Chip Spelt Pancakes
Chocolate Dunked Florentines
Chocolate Oatmeal Cups
Chocolate Porridge Bars
Chocolate Pudding Smoothie Bowl
Chocolatey Peanut Butter Overnight Oats
Classic Flapjacks
Coconut Tempeh Curry
Coffee Fudge Raw Brownies
Creamy Corn Pasta
Creamy Polenta with Mushrooms
Dairy-Free “Buttermilk” Spelt Pancakes
Date-Sweet Carrot Loaf Cake
Double-Chocolate Hazelnut Cookies
Five-Ingredient Twix Layer Bars
Frozen Berry Balls
Gluten Free Nutella Cookies
Goji Berry Energy Balls
Green style minestrone with almond & cashew pesto
Homemade Nutty Granola
Jackfruit Tacos
Just Natural Delicious Elderflower Cordial
Kale Caesar Chickpea Salad
Kale Pesto Pasta
Lentil Soup
Linseed Granola Bars
Maple and Pecan Dark Chocolate Bites
Mexican Black Beans
Middle Eastern inspired Nut Roast
Mocha Energy Balls
No-Bake Chocolate Mousse “Cheesecakes”
No Bake Vegan Carrot Cake!
Pasta Puttanesca
PB Oat Flax Squares
Peanut Butter Banana Bread
Peanut Butter Banana Oat Nest Cookies
Peppermint Chocolate Cream Tart
Potato and egg salad with creamy wild garlic dressing
Quinoa Black Bean & Corn Chili
Raspberry Coconut Smoothie Bowl
Salmon and Feta Orzo Salad
Smoky harissa butterbeans with millet & dill yoghurt
Snicker Bites
Spicy Peanut Tofu Noodle Bowls
Sundried Tomato Fusilli
Sweet Potato Chickpea Green Curry
Tahini Blondies
Tahini “Caramel” Slices
Tahini Soba Noodles
Thai Spicy Peanut Chickpeas with Mango
Tofu Goujons (aka Tofish Fingers)
Tofu Tahini Scramble
Tomato Basil Pasta
Tropical Coconut Chia Pudding
Tropical Coconut Oats
Vegan Coleslaw
No recipes match that search.
Middle Eastern inspired Nut Roast
55 minsA baked nut roast of red lentils, butternut squash and mixed nuts with chestnuts, dried fruit and warm spices, finished with pistachios and herbs.
Fancy something different?
Surprise me
Ingredients
- 120 g Just Natural red lentils, rinsed
- 300 ml vegetable stock
- 500 g butternut squash (peeled weight), cut into small chunks
- 2 tbsp Organic Kitchen olive oil, divided
- 1 large onion, finely diced
- 3 large garlic cloves, finely chopped
- 2 Just Natural bay leaves
- 120 g Just Natural ground almonds
- 150 g Just Natural mixed nuts, roughly chopped
- 100 g cooked chestnuts, roughly chopped
- 50 g mixed seeds
- 40 g dried cranberries
- 40 g Just Natural Medjool dates, roughly chopped
- 2 tsp Just Natural ground cumin
- 2 tsp Just Natural ground coriander
- 1 tsp Just Natural ground cinnamon
- 1 tsp dried oregano
- 1 tsp Just Natural paprika
- Salt and black pepperOptional added binding (only if needed): 1 egg, whisked or 1 tbsp ground flaxseed + 3 tbsp water, mixed and left 5 minutesFor the topping:
- 20g of Just Natural pistachios, roughly topped
- Large handful of dill and parsley, roughly chopped
- Preheat the oven to 180°C (160°C fan).
- Toss the butternut squash with 1 tbsp olive oil and 1 tsp salt, spread out on a baking tray and roast for 20-25 minutes until tender and lightly caramelised. Remove from the oven and set aside.
- In a large mixing bowl, combine the mixed nuts, chestnuts, ground almonds, seeds, cranberries and dates. Mix well and set aside.
- Heat the remaining 1 tbsp olive oil in a frying pan over a medium heat. Add the onion with a pinch of salt and cook for 6-8 minutes until soft and translucent. Add the garlic and cook for another 1 minute.
- Stir in the cumin, coriander, cinnamon, oregano and paprika. Add the red lentils, pour in the vegetable stock and add the bay leaves. Simmer gently for 12-15 minutes, stirring occasionally, until the lentils are soft and most of the liquid has been absorbed. Remove from the heat and discard the bay leaves.
- Add the cooked lentils and roasted squash (reserve a handful for topping) to the bowl of dry ingredients. Season with salt and black pepper and mix well, allowing the mixture to bind together.
- If the mixture feels loose, stir in the whisked egg or flax egg (optional)
- Transfer the mixture to a lined loaf or cake tin and press down firmly into an even layer.
- Bake for 45-50 minutes, until set and lightly golden on top.
- Remove from the oven and leave to rest for 10-15 minutes before transferring to a serving dish
- Finish with the chopped pistachios, remaining roasted squash and fresh herbs just before serving!
You May also Like
Aubergine and Chickpea Tagine
Black Bean Quinoa Burgers
Butternut Dahl
Cauliflower Kung Pao
Cauliflower Steak with Romesco Sauce
Cauliflower & Sweet Potato Chickpea Shawarma Bowls
Chickpea Salad
Chickpea Salad Sambo
Chocolate Banana Bread
Coconut Tempeh Curry
Creamy Corn Pasta
Creamy Polenta with Mushrooms
Date-Sweet Carrot Loaf Cake
Green style minestrone with almond & cashew pesto
Jackfruit Tacos
Kale Caesar Chickpea Salad
Kale Pesto Pasta
Lentil Soup
Mexican Black Beans
