Air-fryer cranberry nut roast recipe
Created by The Tesco Recipes team
Use chopped walnuts and pecans to make this simple nut roast - perfect for a Christmas dinner main! Cook in the air-fryer to get it nice and crispy and top with cranberry sauce and thyme for big festive flavours.
See method- Serves 6-8
- Takes 45 mins
- 203 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 50g walnut pieces, roughly chopped
- 50g pecan halves, roughly chopped
- 1 tbsp olive oil, plus extra for greasing
- 1 onion, finely chopped
- 2 large garlic cloves, finely crushed
- 1 medium carrot, coarsely grated
- 2 sprigs rosemary, leaves picked and finely chopped
- 2 sprigs thyme, leaves picked, plus extra to garnish
- 2 tbsp tomato purée
- 2 tsp yeast extract
- 390g tin green lentils, drained and rinsed
- 80g gluten-free white bread (roughly 2 slices), blended to a rough crumb
- 20g flat-leaf parsley, finely chopped
- 3 tbsp cranberry sauce
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Shop ingredientsEach serving contains
- Energy
- 845kJ 203.0kcal
- Fat
- 13g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 6g
of the Reference intake
Carbohydrate 15.3gProtein 4.7gFibre 4.6g
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Method
- Grease and line a 1lb loaf tin with olive oil and baking paper.
- In a large frying pan, toast the nuts over a medium heat for 2-3 mins until fragrant. Tip into a large bowl and set aside.
- Heat the oil in the frying pan over a medium heat. Add the onion and fry for 5 mins until starting to soften. Stir through the garlic and cook for 1 min, then add the carrots, rosemary and thyme. Cook for a further 5 mins. Add the tomato purée and yeast extract and cook for 3-4 mins until caramelised. Add to the bowl with the nuts and mix through the lentils, breadcrumbs and parsley. Beat vigorously with a wooden spoon for 2-3 mins until the lentils start to break down and the mix holds together.
- Tip into the prepared loaf tin and compress with the back of a spoon to tightly pack.
- Cook in the air-fryer at 160°C for 20 mins until a crust has formed on the top of the nut loaf. Leave to cool in the tin for 10 mins before carefully turning out onto a plate. Remove the baking paper and top with the cranberry sauce, spreading down the length of the roast. Top with thyme leaves to garnish and cut with a sharp, serrated knife to serve.
- Tip: This recipe can easily be doubled if a 2lb loaf tin will fit in your air-fryer.
- See more Air-fryer recipes
