EASY WAYS TO GET YOUR 5-A-DAY
Meet Roxy & Ben
Roxy and Ben, the couple behind So Vegan (wearesovegan.com) have amassed a huge following with their fuss-free vegan recipes. Their app SO VEGAN has more than 400 easy recipes to keep you inspired, with new plant-based meal ideas added every week. ‘We’ve always been slightly obsessed with nut roasts, even before we were vegan! Here, we use cranberry sauce for a touch of sweetness and layer parsnips along the base to make it extra-special for Christmas.’
Only £1.16 PER SERVING
Ultimate nut roast
SERVES 6-8 V Vn GF DF HANDS-ON TIME 35 mins TOTAL TIME 1 hr 25 mins, plus resting
◆ 2 medium parsnips
◆ 1½ tbsp olive oil, plus extra to grease
◆ 2 onions, finely chopped
◆ 4 garlic cloves, finely chopped
◆ 14 sage leaves, chopped, plus extra to garnish
◆ 250g mixed nuts (such as almonds, pecans and walnuts)
◆ 2 x 400g tins green lentils, rinsed and drained
◆ 1 tbsp Dijon mustard
◆ 5 tbsp smooth cranberry sauce
1 Peel and trim the parsnips and cut them lengthways into 5mm-thick slices. Add to a pan of salted boiling water and cook for 4 minutes or until they start to soften. Drain and set aside.
2 Add the olive oil to a frying pan over a medium heat and fry the onions for 5 minutes. Add the garlic and chopped sage with some seasoning and fry for a further 2 minutes, stirring.
3 Add the nuts to a food processor and pulse until roughly broken down. Add the lentils and pulse again until fairly well combined but the texture remains chunky with nutty pieces – you don’t want a purée.
4 Transfer the nut mixture to the frying pan, along with the Dijon mustard and 3 tablespoons of the cranberry sauce. Stir to comb
