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Savoury Nut Roast Christmas Puddings
A delightful twist on traditional Christmas puddings, these individual nut roasts are packed with seasonal vegetables, chickpeas, nuts and fruit and baked in individual ramekins to create little savoury Christmas puds. This is a minimal waste recipe, utilising the vegetable peelings and trimmings to create a stock and gravy for serving. A great festive main served with all your favourite trimmings.
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
For the nut roast
  • 1 medium carrot, peeled and grated. Peelings and carrot ends reserved for stock
  • 1 small parsnip, peeled and grated. Peelings and ends reserved for stock
  • 1 cup of swede, peeled and grated. Peelings reserved for stock
  • 1/2 Bramley apple, peeled and grated. Peelings and core reserved for stock
  • 1/2 medium red onion, finely diced. Papery skin discarded and onion tips reserved for stock
  • 1 small leek, washed and thinly sliced. Outer leaves rinsed and reserved for stock
  • 2 tablespoons of coconut oil
  • 1 clove of garlic, minced
  • 4 sage leaves
  • 1 teaspoon of fresh thyme leaves
  • 1 teaspoon of fresh rosemary leaves, finely chopped
  • 1/2 cup of organic tinned chickpeas (or pre-soaked and cooked chickpeas), rinsed, skinned and lightly crushed with a fork
  • 2 teaspoons of orange zest
  • 1 heaped tablespoon of dried cranberries
  • 1 teaspoon of sea salt
  • 1 cup of ground almonds
  • 1 tablespoons of ground flaxseed
  • 1/4 cup of walnuts, roughly chopped
  • 1/4 cup of hazelnuts, roughly chopped
For the gravy
  • 1 tablespoon of coconut oil
  • 1 medium carrot, peeled and roughly diced. Peelings and carrot ends reserved for stock
  • 1/2 medium red onion, finely diced. Papery skin discarded and onion tips reserved for stock
  • 1 sprig of rosemary
  • 1 sprig of fresh thyme
  • 1 clove of garlic, minced
  • 2 teaspoons of arrowroot powder
  • Sea salt and pepper to taste
Prep Time 20 minutes
Cook Time 1 hour
Servings
people
Ingredients
For the nut roast
  • 1 medium carrot, peeled and grated. Peelings and carrot ends reserved for stock
  • 1 small parsnip, peeled and grated. Peelings and ends reserved for stock
  • 1 cup of swede, peeled and grated. Peelings reserved for stock
  • 1/2 Bramley apple, peeled and grated. Peelings and core reserved for stock
  • 1/2 medium red onion, finely diced. Papery skin discarded and onion tips reserved for stock
  • 1 small leek, washed and thinly sliced. Outer leaves rinsed and reserved for stock
  • 2 tablespoons of coconut oil
  • 1 clove of garlic, minced
  • 4 sage leaves
  • 1 teaspoon of fresh thyme leaves
  • 1 teaspoon of fresh rosemary leaves, finely chopped
  • 1/2 cup of organic tinned chickpeas (or pre-soaked and cooked chickpeas), rinsed, skinned and lightly crushed with a fork
  • 2 teaspoons of orange zest
  • 1 heaped tablespoon of dried cranberries
  • 1 teaspoon of sea salt
  • 1 cup of ground almonds
  • 1 tablespoons of ground flaxseed
  • 1/4 cup of walnuts, roughly chopped
  • 1/4 cup of hazelnuts, roughly chopped
For the gravy
  • 1 tablespoon of coconut oil
  • 1 medium carrot, peeled and roughly diced. Peelings and carrot ends reserved for stock
  • 1/2 medium red onion, finely diced. Papery skin discarded and onion tips reserved for stock
  • 1 sprig of rosemary
  • 1 sprig of fresh thyme
  • 1 clove of garlic, minced
  • 2 teaspoons of arrowroot powder
  • Sea salt and pepper to taste
Instructions
  1. To start, prepare all the vegetables and apple and add all the peelings and trimmings into a large casserole dish. Cover the trimmings with 7 cups of filtered water. Bring to a boil, then simmer for 25 minutes uncovered. Strain and compost the solids and set liquid to one side.
  2. Just before the stock finishes boiling you can start to prep the nut roasts. Preheat the oven to 180┬░Celsius, 160┬░ fan assisted. Line 3 x 4.5inch-wide ramekins with silicone-free baking paper.
  3. Add the coconut oil to a large saucepan over medium heat. Once melted, add the onion, 3/4 of the leek, the garlic and fresh herbs. Stir well to combine and sweat gently for 2-3 minutes until tender and fragrant.
  4. Add the crushed chickpeas, grated carrot, parsnip, swede, apple and zest and stir well. Cook for a further 3-4 minutes until tender.
  5. Add one cup of the stock and the cranberries. Stir well and bring to a simmer, cooking until the liquid has been absorbed almost completely.
  6. Add the ground almonds and flaxseed and stir well to combine. The mixture should be thick with no liquid remaining.
  7. Remove from the heat and stir through the chopped nuts.
  8. Divide the mixture evenly between the three ramekins and press down so they are well packed. Cover with foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes uncovered until golden brown.
  9. Whilst the nut roasts are baking you can prepare the gravy. Add the coconut oil to a saucepan over medium heat. Once melted add the diced carrots, onion, garlic, herbs and reserved leeks. Sweat until tender and starting to caramelise.
  10. Add the remaining stock and bring to a boil. Reduce to a simmer for 5-6 minutes.
  11. Add the arrowroot powder a little at a time, whisking constantly over the heat until the gravy begins to thicken. Remove from the heat and strain through a sieve to remove the solids. You can add more arrowroot as required if you prefer a thicker gravy.
  12. Carefully turn the nut roasts out of the ramekins and serve with the gravy and veggies of your choice.
Recipe Notes

The recipe calls for chickpeas. You can use store bought organic tinned chickpeas in water or, if you wish to use dried chickpeas, we recommend soaking and cooking them first. This can be done 24 hours in advance of preparing the recipe by placing the dried chickpeas in a glass bowl with at least two inches of pure or filtered water and a tbsp of raw apple cider vinegar and leaving to soak for 12-24hrs. Discard the soaking water, transfer the soaked chickpeas to a saucepan, cover with water by 2 inches and add a tsp organic salt per cup of chickpeas. Bring to the boil, reduce the heat slightly and simmer for 20 to 25 minutes for firmer beans, 40 to 50 minutes for softer beans. Drain the chickpeas and allow to cool before you use in the Christmas pudding recipe.

Allergens: nuts

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