Serves: 6 | Cook Time: 35 mins | Difficulty: Easy | Suitability: Vegan
Healthy, spicy and vegan friendly, these Festive Jerk Nut Roasts are not only packed with protein, healthy fats and nutrients, but they're oh so tasty! Serve as a main or a side, and drizzle generously with gravy for a warming, spicy Christmas treat!
2 tbsp ground flaxseed
2 tbsp olive oil
1 white onion - finely chopped
1 celery stick - finely chopped
3 garlic cloves - crushed
350g mixed mushrooms - finely chopped
1 tbsp Tropical Sun Jamaican Jerk Paste
2 tsp Tropical Sun Jerk Seasoning Powder
2 x (400g) cans of brown or green lentils - drained and rinsed
40g oat flour
Salt & pepper to taste
Optional: a handful of toasted and chopped pecans for decoration
- Mini loaf tins
In a small bowl, mix the flaxseed with 4 tbsp of cold water and set aside for 5-10 minutes until they have reached a gloopy consistency.
In the meantime, add the olive oil to a large pan on a medium heat. Once hot, add in the onion and celery and cook for 8-10 minutes until the onion starts to caramelise.
Add in the garlic and mushrooms. Fry for another 10 minutes until all the water from the mushrooms has evaporated and they have shrunk in size.
Add in the jerk paste and dry seasoning. Stir well and cook for 2-4 more minutes. Taste and adjust for salt. Remove from the heat and set aside.
Add the pecans and walnuts to a food processor and blitz until you have a chunky crumble. Add the lentils and pulse again few times until incorporated.
Transfer the nut and lentils mix to a bowl and add the mushrooms mixture, flaxseed and oat flour. Mix until everything is well combined. Pack the mixture into mini loaf tins and smooth over with the back of a spoon. Bake in the oven for 20 minutes. Leave to rest in the tin for 10 minutes to firm up.
Serve with your favourite sides and a generous drizzle of gravy.