After many years of using a variety of nut roast recipes I eventually developed my own, with many influences from other cooks. With a vegan roast the trick is to make it sufficiently dry and nutty to remain tasty, but moist enough to slice without crumbling. The addition of pureed vegetables acts as the binding agent, and the addition of red lentils soaks up any moisture which seeps out of the vegetables during cooking, hence they are added dry – trust me, it works to create the right consistency. I also don’t like nut roasts that have a high content of breadcrumbs, the clue is in the name, nuts should form the main ingredient! There are just a few crumbs added here, again to ensure the loaf will slice. We always serve our roast with rich miso onion gravy as we love it, but it also works with a rich tomato sauce.
To serve; take the roast from the oven, leave it for 5 minutes in the tin, then place your serving plate over the tin and turn upside down until the roast is sitting nicely on the plate, remove the paper, decorate and serve!