I devised today’s nut roast for Oddbox, a veg box outfit that supports farmers by buying wonky fruit and veg that they might otherwise find hard to shift. It’s moist, flavourful and a fun use for outer cabbage leaves, which often get thrown away; it’s also a wonderful vegan centrepiece for a celebratory table.
Chest-nut roast
The outer leaves from a cabbage, which are all too often pulled off and discarded, are the ideal tool for wrapping a nut roast, and help keep the filling moist. Nut roast can sometimes be a little dry and unsatisfying, but this version, featuring chestnuts, has a lovely, moist texture and tastes meaty and satisfying because of thesage, nutmeg and Marmite; inspired by recipes for vegan haggis, I’ve also added barley and lentils.
Although delicious when fresh, I think it’s even better if made a couple of days in advance, giving it time to set firmly and for the flavours to develop as they mingle. Once baked, it will keep in the fridge for up to five days, or freeze indefinitely (defrost in the fridge overnight). Reheat at 190C (170C fan)/375F/gas 5 for 30 minutes, until piping hot right through.
If you have any leftovers, turn them into a rich soup: finely chop the red cabbage casing, then add to a pan with the crumbled up filling and enough boiling water to create a thick soup. Return to a boil, then serve.
Prep 1 hr
Cook 1 hr 35 min
Serves 4-6
2 tbsp olive oil, plus extra for greasing
2 shallots, peeled and finely diced (about 140g)
1 rainbow carrot, grated with the skin on (about 140g)
180g cooked and peeled chestnuts, roughly chopped
2 garlic cloves, peeled and crushed
40g sunflower seeds
1 tsp thyme leaves
½ tbsp chopped sage leaves
1 tsp ground coriander
¼ tsp nutmeg
50g black or green lentils
50g pearl barley, or rice
2 tsp Marmite
40g pinhead oats, or rolled oats
40g ground almonds
Sea salt and black pepper
4-5 outer red cabbage leaves
Put the olive oil in a pan on medium heat, then saute the shallots and grated carrot for 10 minutes. Stir in the chestnuts, garlic, sunflower seeds, thyme, sage, ground coriander and nutmeg, then add the lentils and pearl barley. Stir in the Marmite and 350ml water, cover, bring up to a boil, then turn down to a simmer and cook for 35 minutes, or until the barley and lentils are very tender and the texture is like a dry risotto. Stir in the oats and almonds, then season generously.
Meanwhile, in a large pan of boiling water, blanch the red cabbage leaves for five minutes, then drain.
Grease a 1kg bread tin or enamel dish with olive oil, then line it with the cabbage leaves, making sure they overlap. Tightly pack the chestnut mixture into the cabbage-lined vessel, then fold the overhanging leaves over the top, so sealing the filling inside. Bake in a 200C (180C fan)/390F/gas 6 oven for 45 minutes, then remove and leave to settle and rest for at least five minutes. Carefully turn out on to a serving board, then take to the table, slice and serve with all the Christmas trimmings.
