The vegan nut roast with nuts, mushrooms and kale is super juicy and flavourful - perfect for celebrating the end of Veganuary.

Recipe for 6 people, 25cm cake tin

Ingredients

• 30g ground linseed
• 100g brown lentils (dried)
• 300ml vegetable stock
• 2tbsp rapeseed oil
• 2 onions
• 250g braune Mushrooms
• 2 carrots
• 1 leek stalk
• 2 cloves of garlic
• 0.5 bunch thyme
• 0.5 bunch rosemary
• 1 bunch of parsley
• 1tbsp maple syrup
• 3EL Soya Sauce
• 100g almonds
• 100g hazelnuts
• 80g oat flakes​
• 2tbsp mustard
• 2tbsp tomato paste
• 1tsp salt
• 1tsp pepper
• 1tsp paprika powder
• 1 pinch of nutmeg
• 1 bunch of kale
• 2tbsp olive oil
• 1 pinch of salt
• 80g cranberry confit
• 40g ketchup

Preparation

Step 1

Place the linseed in a small bowl and mix with 1 litre of water, set aside. Place the lentils and stock in a pan and simmer gently over a low heat for 20-30 minutes until the liquid has evaporated and the lentils are soft. If using tinned lentils, do not boil them again, but simply rinse under running water and set aside.

Step 2

Peel and finely dice the onions. Peel and crush the garlic or chop very finely. Clean the mushrooms, remove the stalk and roughly chop. Cut the leek into rings. Peel and finely grate the carrot.

Step 3

Melt the rapeseed oil in a large non-stick frying pan. Sauté the onions, mushrooms and leek until golden brown. Reduce the heat. Add the carrots, herbs and garlic to the mushroom, leek and onion mixture and fry for 2 minutes. Deglaze with maple syrup and soy sauce and fry for a further 1 minute. Season with salt and pepper and remove from the heat.

Step 4

Place the nuts and oats in a blender or food processor. Blend until the nuts are coarsely chopped and the oats are fine. Pour the mixture into a large bowl.

Step 5

Preheat the oven to 200 degrees (top/bottom heat). Add the lentils, roasted vegetables and linseed to the nut and oatmeal mix. Add the mustard and tomato purée and mix everything together thoroughly. Flavour with the spices.

Step 6

Line a cake tin (length: 25 cm) with baking paper. Pour the meatloaf mixture into the tin and smooth the surface with a spoon. Press the nut roast firmly together. Bake for 30 minutes on the middle shelf. Mix the cranberry jam with the ketchup for the glaze. Brush over the roast and finish baking for a further 15 minutes.

Step 7

Remove the roast lentils from the oven and leave to stand for 10 minutes. Meanwhile, divide the kale into small florets and massage with the olive oil and salt. Reduce the oven to 130 degrees, spread a handful of almonds and kale separately on a baking tray lined with baking paper and roast for 20 minutes. Slice the roast and serve with the almonds, kale and more cranberry confit.