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Savoury carrot and parsnip cake recipe

Savoury carrot and parsnip cake recipe

3 ratings

Decorated with colourful carrot and parsnip ribbons, this vegan (and gluten-free) nut roast is the perfect main for a special occasion. Made with leeks, nuts and lentils, this hearty roast is packed with flavour and texture too. Serve with vegan gravy and roast potatoes for an alternative Sunday lunch. See method

  • Serves 6
  • 30 mins to prepare and 1 hr 15 mins to cook
  • 500 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 1 tbsp olive oil
  • 500g leeks, finely sliced
  • ½ tbsp thyme leaves
  • 2 garlic cloves, crushed
  • 500g parsnips, peeled and cut into 2cm chunks
  • 1 vegetable stock pot, made up to 150ml
  • 250g pack mixed nuts
  • 250g pack cooked puy lentils, heated to pack instructions
  • 1 tbsp Dijon mustard
  • 1½ tbsp red wine vinegar
  • 400g carrots, skin peeled and discarded, then peeled into long thin strips, core discarded

For the topping

  • 1 tbsp pine nuts
  • 1 tbsp olive oil
  • 1 carrot, skin peeled and discarded, then peeled into long thin strips, core discarded
  • 1 parsnip, skin peeled and discarded, then peeled into long thin strips, core discarded
  • small handful thyme sprigs

Perfect with:

  • Yellow Tail Sauvignon Blanc 75Cl
  • Yellow Tail Pinot Grigio 75Cl
  • Tesco Finest Pouilly Fume 75Cl

Perfect with:

  • Yellow Tail Sauvignon Blanc 75Cl
  • Yellow Tail Pinot Grigio 75Cl
  • Tesco Finest Pouilly Fume 75Cl

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    If you don't have any leeks, try using spring or white onions instead

    Each serving contains

    • Energy

      2085kj
      500kcal       25%

    • Fat

      32g 46%

    • Saturates

      4g 18%

    • Sugars

      17g 19%

    • Salt

      1.4g 23%

    of the reference intake
    Carbohydrate 36g Protein 17.6g Fibre 14.6g

    Method

    1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a 900g loaf tin (ideally 19cm long, 9cm wide and 6.5cm high) with nonstick baking paper.
    2. Heat the oil in a large, lidded frying pan over a medium heat and add the leeks and thyme; season. Cover and cook for 10-15 mins, stirring occasionally, until the leeks have softened. Add the garlic and cook, uncovered, for 2 mins. Set aside.
    3. Meanwhile, cook the parsnip chunks in a pan of boiling water for 15 mins or until tender. Drain, then return to the pan with 75ml of the stock and mash with a fork. Season to taste; set aside.
    4. Blitz the mixed nuts in a food processor with the lentils, remaining stock, the mustard and vinegar, until the mixture has broken down and clumped together.
    5. Put a third of the lentil mix in the bottom of the lined tin, pressing it down firmly into the base. Put half the leeks on top. Arrange half the carrot ribbons on top, then follow with half the parsnip mash. Repeat this layering again, finishing with the remaining lentil mix. Press down firmly, so that everything is compact.
    6. Cover the tin with foil and bake for 1 hr, removing the foil for the final 15 mins and adding the pine nuts on a small baking tray for the final 7 mins of baking time. Leave the cake to rest in the tin for 10 mins, then carefully turn out onto a serving platter.
    7. While the cake is resting, make the rest of the topping. Heat the oil in a large, lidded frying pan and add the carrot and parsnip ribbons; season. Cover and cook for 10 mins or until the vegetables have softened. Decorate the top of the cake with the vegetable ribbons, thyme sprigs and toasted pine nuts.

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