Nut Roast & Ratatouille

Hope you all had an amazing Christmas and are now fully refreshed and recharged to start the year. During these holidays I’ve had the chance to spend time with all family and friends, eat and cook all the food I wanted and had missed (as I live abroad) and enjoy the wonderful Spanish weather. Ultimately I can say that I couldn’t have asked for a better break and I’m now ready to get back into routine and finish this last half of my degree the best way!

Now let’s jump into this delish vegan Christmas meal which I assure you it will be a successful menu for either vegans or non-vegans.

Ingredients

For the Ratatouille:

• 1 onion

• 1 medium red pepper

• 1 medium green pepper

• 3 garlic cloves

• 2 cups of crushed tomatoes

• Fresh basil

• Olive oil

• Juice of 1/2 lemon

• Mixed herbs

• Salt and pepper

• 1 sweet potato

• 1 aubergine

• 1 courgette

• 2 tomatoes

For the nut roast:

• 1 medium leek

• 2 medium carrots

• 3 big mushrooms

• 1 big red pepper

• 3 garlic cloves

• 250g. dried apricots

• 2 tablespoons fresh dill

• 1 tablespoon fresh rosemary

• 1 tablespoon dried oregano

• 1 teaspoon nutmeg

• 4 teaspoons flaxseeds soaked in 12 teaspoons of water

• 100g. (1cup) walnuts

• 100g. hazelnuts

• 100g. cashews

• 100g. chickpea flour

• Olive oil

• Salt and pepper

Method

For the ratatouille:

1. Wash and chop all the vegetables (excluding the ones for the ring which will be sliced).

2. Heat up a pan with a tbsp of olive oil. Turn to medium heat and add the onion and garlic. Cook until onion turns translucent and add the rest of the vegetables, canned tomatoes, salt and pepper. Cook at low heat until vegetables are soft.

3. Meanwhile, peel and thinly slice the sweet potato, courgette, aubergine and tomato.

4. Transfer the cooked vegetables into a round oven tray and organize the sliced veggies on top making a ring starting from outside to inside (see post’s picture).

5. In a small cup, mix a grated garlic clove, chopped fresh basil, freshly squeezed lemon juice, olive oil and pepper. Using a basting brush, spread the dressing on top of the veggies.

6. Roast for 25-30 mins. at 175ºC until vegetables are tender.

For the nut roast:

1. Mix the flaxseeds with water and soak for 15-20 mins. Set aside.

2. Chop garlic cloves and add to a pan with a tablespoon of olive oil. Cook until garlic starts to golden. Meanwhile, peel and chop the rest of the vegetables and dried apricots. Add into the pan together with the herbs and spices and cook for around 10 mins.

3. Place the nuts into a food processor and lightly grind them (avoid getting a flour-like texture and leave some chunky bits).

4. Mix the cooked vegetables, nuts, chickpea flour and soaked flaxseeds. Line a rectangular baking tray with some parchment paper and pour the mixture.

5. Press the mixture into the tray very tightly using a wooden spatula and bake for 50 mins. at 175ºC.

Serve a slice of nut roast with a good portion of the ratatouille and savour this mixture of fresh flavours!