Eat a Christmas Rainbow - by Andy Tibbs
By Andy at Poco Culina
A nut roast is of course the default for a vegan or vegetarian Christmas dinner. Does it really have to be that somewhat dried up slab of something like softened chip board? No, of course it doesn’t. This set of Christmas dinner suggestions are bursting with colour, vibrancy, protein and nutritional punch. At the same time, you will not be asking for seconds, I guarantee it. Neither will you be reaching for the mince pies by the time the Queen has said her Christmas day piece. You will be, to be frank, stuffed!
So, there’s a few ingredients in here you probably won’t have in stock everyday, but hey it’s Christmas right?
To serve 4-6 people
For the nut loaf:
- 200g red lentils
- 1 red onion finely chopped
- 50g sun-dried tomatoes in olive oil, drained and chopped (hang on to the oil!)
- 2 large cloves of crushed garlic
- 50g dried cranberries
- 100g chopped mixed nuts
- 100g of chopped chestnuts
- 50g of mixed seeds (sunflower, pumpkin, linseed, flaxseed etc.)
- 1.5 tsp of dried herb de Provençe
- 1sp maple syrup
- 1 medium carrot finely grated
- 1 tsp turmeric
- 1 tsp sweet, smoked paprika
- Sea salt and cracked black pepper to taste.
Method
1. Cook the red lentils in plenty of boiling water for 15 minutes until soft, drain with a mesh sieve.
2. Heat the reserved oil from the sun-dried tomatoes in a sauté pan and cook the onions for 5 minutes until they just brown. Add all the other ingredients except the dried herbs and spices and stir well to combine. Add the dried herbs, spices and salt and pepper.
3. Line a large loaf tin (approximately20cm x 10cm) with baking paper. Spoon the mixture into the tin and spread evenly with the back of a fork. Bake in the oven at 180 degrees, gas mark 4 for around 55 minutes. Test by inserting sharp knife or skewer, which should come out clean when the loaf is cooked. Allow to rest for 5 minutes before turning the loaf out and slicing.
Loaf topping:
This can be prepared in advance, reheated and added to the top of the loaf after baking.
- 250g of chestnut mushrooms
- 250g of baby leaf spinach
- 1 sweet potato, baked and mashed
- A good squeeze of lemon juice
- A pinch of nutmeg
- A few good twists of freshly ground black pepper
- A few dried cranberries, soaked in boiling water for 5 minutes to soften
- A few whole walnuts
- A handful of pomegranate seeds
- A handful of fresh parsley roughly chopped
Method
1. Pop the sweet potato in the oven with the nut roast and bake for 30-35 minutes in its skin until soft.
2. Sauté the mushrooms in a cooking oil of your choice for around 5 minutes until they brown, turn of the heat and toss in the spinach until it wilts staring together with the mushrooms at the same time. Scape the cooked potato into the pan, mashing with the spatula as you go. Add the lemon juice, black pepper and nutmeg and stir to combine. Spread the mixture in a thick layer onto the nut loaf and decorate with the cranberries, walnuts pomegranate and half the roughly chopped parsley.
3. Arrange the topped nut loaf on a warmed serving platter and surround with roasted vegetables (carrots, parsnips, squashes, potatoes, celeriac, swede even a few cherry tomatoes etc.) and your winter greens – broccoli, purple sprout tops, sprouts, black kale (cavalo nero), fine green beans etc. and serve with a jug of rich onion and red wine gravy. Toss the remains parsley over the vegetables.
Bon appetit!









