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Beetroot and cranberry nut bake recipe

21 ratings

Having a smaller Christmas dinner this year? Make these beetroot and cranberry bakes for an easy vegan Christmas recipe to serve 2 - this fruity twist on nut roast is packed with lentils, nuts and herbs for a gluten-free Christmas main. See method

Serves 2
20 mins to prepare and 50 mins to cook
519 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

1 tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
3 medium beetroot, cooked
90g cashew nuts
20g gluten-free bread, blitzed or torn into breadcrumbs
90g cooked green lentils (from a can is fine)
1 tsp caraway seeds
1 tbsp fresh tarragon, finely chopped
1 tsp yeast extract
½ lemon, zested and juiced
20g dried cranberries
cranberry sauce and Tesco Free-From vegetable gravy, to serve

Each serving contains

Energy
2165kj
519kcal 26%
Fat
30g 42%
Saturates
6g 28%
Sugars
28g 31%
Salt
0.6g 10%

of the reference intake
Carbohydrate 46g Protein 16.2g Fibre 5.4g

Method

Grease and line the base of 2 individual loaf tins(6 x 9 x 3cm) with baking paper. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and cook for 5-10 mins or until soft but not coloured.
Finely slice one of the beetroot and arrange in a layer on the base of each loaf tin. Roughly chop the remaining beetroot. Place the chopped beetroot, cashew nuts, breadcrumbs, lentils, caraway seeds, half the tarragon, yeast extract and lemon juice and zest in a blender and pulse until finely chopped and well combined. Transfer the mixture to a bowl and stir in the cooked onion and garlic, and the cranberries. Spoon the mixture into the prepared tins and press down.
Cover with foil and bake for 20 mins, then remove the foil and bake for a further 20 mins until firm when pressed. Allow to rest for 10 mins before turning out onto a serving dish. Remove the baking paper and scatter over the reserved tarragon. Serve with cranberry sauce and gravy.