Pumpkin and leek nut roast

Cooking Vegetarian Pumpkin and leek nut roast

Vegetarians dont need to miss out on a roast dinner with this version made from butternut pumpkin and mixed nuts.

Lables: Vegetarian Fish free Lactose free Milk free Shellfish free
  1. Preheat oven to 200C. Grease and line base and sides of a 7cm deep, 10cm x 18cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
  2. Heat oil in a large frying pan over medium heat. Add pumpkin and cook for 5 minutes. Add leek and cook for 5 minutes or until pumpkin is tender. Transfer vegetables to a bowl. Cool for 15 minutes.
  3. Add nuts, breadcrumbs, ground coriander, coriander leaves, egg, soy sauce and salt and pepper to vegetables. Mix to combine.
  4. Press mixture firmly into pan. Sprinkle over sesame seeds, pressing into surface with your fingertips. Roast for 35 to 40 minutes or until golden and firm to the touch. Stand loaf in pan for 10 minutes. Lift out and slice. Serve with peas and hot fries.

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2 tbsp olive oil
750g butternut pumpkin, peeled,deseeded, cut into 1cm cubes
2 small leeks, halved, washed, thinly sliced
1 cup mixed nuts, finely chopped
1 1/2 cups fresh white breadcrumbs
2 tsp ground coriander
1/4 cup coriander leaves, chopped
1 egg, lightly beaten
1/4 cup soy sauce
1 tbsp sesame seeds
Steamed peas, to serve
Oven-baked fries, to serve

Adv

Autors
Preparation time
30
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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