Beetroot and cranberry nut bake recipe
Having a smaller Christmas dinner this year? Make these beetroot and cranberry bakes for an easy vegan Christmas recipe to serve 2 - this fruity twist on nut roast is packed with lentils, nuts and herbs for a gluten-free Christmas main.
See method- Serves 2
- 20 mins to prepare and 50 mins to cook
- 519 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 3 medium beetroot, cooked
- 90g cashew nuts
- 20g gluten-free bread, blitzed or torn into breadcrumbs
- 90g cooked green lentils (from a can is fine)
- 1 tsp caraway seeds
- 1 tbsp fresh tarragon, finely chopped
- 1 tsp yeast extract
- ½ lemon, zested and juiced
- 20g dried cranberries
- cranberry sauce and Tesco Free-From vegetable gravy, to serve
Each serving contains
- Energy
- 2165kJ 519.0kcal
- Fat
- 30g
- Saturates
- 6g
- Salt
- 0.6g
- Sugars
- 28g
of the Reference intake
Carbohydrate 46.0gProtein 16.2gFibre 5.4g
Method
- Grease and line the base of 2 individual loaf tins(6 x 9 x 3cm)with baking paper. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and cookfor 5-10mins or until soft but not coloured.
- Finely slice one of the beetroot and arrange in a layer on the base ofeach loaf tin. Roughly chop theremainingbeetroot. Place the chopped beetroot, cashew nuts, breadcrumbs, lentils, caraway seeds, half the tarragon, yeast extract and lemon juice and zest in a blender and pulse until finely chopped and well combined. Transfer the mixture to a bowl and stir in the cooked onion and garlic, and the cranberries. Spoon the mixture into the prepared tinsand press down.
- Cover with foil and bake for 20 mins, thenremove the foil and bake for a further 20 mins until firm when pressed. Allow to rest for 10 mins before turning out onto a serving dish. Remove the baking paper and scatter over the reserved tarragon. Serve with cranberry sauce and gravy.
- See more Christmas recipes to serve two
