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!    

INGREDIENTS

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

100g pecans

50g walnuts

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

SPECIAL EQUIPMENT

• Mini loaf tins  

METHOD

• 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.