me Today they created Nut Roast for Oddbox, a vegan fund that supports growers by purchasing wonky fruits and vegetables that they might find difficult to turn around. It’s a moist, flavorful, and enjoyable use of cabbage’s outer leaves, which are often discarded; It’s also a great botanical centerpiece for a festive table.
The outer leaves of the cabbage, which are often pulled off and discarded, are the perfect vehicle for wrapping the roasted nuts, and help keep the filling moist. The nut roast can be dry and unsatisfying at times, but this version, featuring chestnuts, has a lovely, moist texture and tastes meaty and satisfying due to thesis, nutmeg, and marmite; Inspired by my vegan haggis recipes, I also added barley and lentils.
Although they are delicious when fresh, I think they are best made a couple of days in advance, which gives them time to set firmly and for the flavors to develop as they mix. Once baked, they will keep in the refrigerator for up to five days, or freeze indefinitely (thaw in the refrigerator overnight). Reheat at 190°C (Fan 170°C) / 375°F / Gas 5 for 30 minutes, until the tubes are just hot.
If you have any leftovers, turn them into a rich soup: Finely chop the wrapper of the red cabbage, then add it to a skillet with the crumbly stuffing and enough boiling water to make a thick soup. Return to a boil, then serve.
to equip 1 hour
cook 1 hour 35 minutes
2 tablespoons of olive oilPlus more lubrication
2 leekspeeled and finely chopped (about 140g)
1 rainbow carrotGrated with skin (about 140g)
180 grams of cooked and peeled chestnutscoarsely chopped
2 cloves of garlicPeeled and powdered
40 grams of sunflower seeds
1 teaspoon thyme leaves
½ tablespoon of chopped sage leaves
1 teaspoon ground coriander
¼ teaspoon nutmeg
50g of black or green lentils
50g of pearl barleyor rice
2 teaspoons of marmite
40 grams of pinhead oatsor rolled oats
40 grams of crushed almonds
Sea salt and black pepper
4-5 outer red cabbage leaves
Put olive oil in a frying pan over medium heat, then fry the leeks and grated carrots for 10 minutes. Add the chestnuts, garlic, sunflower seeds, thyme, sage, ground coriander, and nutmeg, then add the lentils and pearl barley. Add the marmite and 350ml of water, cover and bring to a boil, then stir and simmer for 35 minutes, or until the barley and lentils are very tender and the texture is like a dry risotto. Add the oats and almonds, then season generously.
Meanwhile, in a large pot of boiling water, blanch the red cabbage leaves for five minutes, then drain.
Grease a 1-pound baking tray or enamel dish with olive oil, then line it with cabbage leaves, making sure to overlap. Pack the chestnut mixture tightly into the cabbage-lined bowl, then fold the overhanging leaves over the top, sealing the filling inside. Bake in a 200°C (fan 180°C)/390°F/gas 6 oven for 45 minutes, then remove and leave to settle and rest for at least five minutes. Carefully go to the serving plate, take it to the table, cut it and serve it with all the Christmas decorations.