#plantnom – recipes for the plant curious

Not dry, not heavy but hugely tasty and very versatile  – have as a main meal with veggies or with a salad, ideal for lunchboxes, and can freeze it in slices  – the best nut roast you are ever going to make!

Apricot and Rosemary Nut Roast Recipe

What you need: 

  • 2 onions  – finely diced 
  • 200g Dried Apricots 
  • 200g Mixed Nuts 
  • 400g tin of lentils 
  • 4 fresh rosemary sprigs 
  • Olive oil 
  • Salt and pepper 

What to do: 

  1. Heat oven to 200 degrees/gas mark 6 and line of a loaf tin with baking paper  
  2. Heat olive oil in a pan and sautee onions for 10 mins until soft, not brown 
  3. Add apricots to the food processor with 100ml of cold water and process until a smooth paste. Add nuts and pulse until mostly broken down. Add the drained lentils to the processor and pulse until everything is mixed together. Transfer to  a large mixing bowl 
  4. Pull the rosemary leaves off the stalks and chop, add to the bowl with the onions and seasoning and mix well. 
  5. Transfer the mixture to the loaf tin, pressing down with the back of a spoon. Until compact and level. 
  6. Bake in the oven for around 45mins until golden brown. 
  7. Allow cooling in the tin before turning it out onto a board to serve.