Ultimate festive nut loaf recipe with Dee’s vegan Sausage “Meat” Stuffing.

30 Nov

Inspiration: I wanted something delicious for Christmas dinner, a dinner with herbs, Christmas flavours and textures. Sausage meat stuffing is a popular Christmas Side dish. So I thought why not use Dee’s Sausages in this tasty, festive meal. I created “Roasted Butternut Squash , Lentil and Nut Loaf stuffed with Dee’s Traditional Vegan Sausage ‘meat’ stuffing served with a Cranberry glaze.”

butternut squash done

butternut squash done

Roasted Butternut Squash, Lentil and Nut Loaf

stuffed with Dee’s Traditional Vegan Sausage ‘meat’ stuffing

served with a Cranberry glaze.

You will need

9 Dee’s sausages

1 butternut squash (peeled and cubed)

20mls oil

2 bulbs of garlic

2 sprigs of thyme

1 leek (chopped small

2 sticks of celery (diced)

1 carrot (peeled and diced)

15g (each) Fresh herbs Rosemary, thyme and sage (finely chopped)

200g soft white bread crumbs (use gf if gluten free)

50-75g vegan butter or oil

200g cooked lentils any type (see pack instruction)

200-300mls Double strength veg Stock

250g of mixed nuts (roasted and chopped)

Salt/pepper

Cranberry glaze

100g cranberries

Little water

50-75g sugar

Method

Pre-heat oven to 180-200c (See pic for butter nut squash)
When the butternut squash is chopped. place in a roasting tray with the 20ml oil and the sprigs of thyme.
add garlic cloves (leave skin on) just cut a small amount off the top of the garlic. put this in the roasting tray and season (salt/pepper) and mix and coat it in the oil. Place in the oven until the butternut is soft and golden (the garlic will become soft and sweet.) When done leave to cool.

In a pot, wok or frying pan melt the butter/oil add leeks, celery and carrot cook until soft, add herbs and cook 4 mins more

In a big bowl add the bread crumbs, lentils (I used puy lentils) and leek/herb mix, then add your cooled butternut and garlic (squeeze the soft garlic from the bulbs first). Then add roasted chopped nuts, start adding stock little by little to make the mix wet but not sloppy (you may not need all of the liquid) so do it bit by bit.
Turn down your oven to 175-180

Get a 2lb bread tin and line it with tin foil or parchment paper. Grease with oil ½ fill the tin with the lentil mixture. Add a layer of the Dee’s sausage ‘meat’ (see picture)and cover with the rest of the mixture. Bake in the oven for 50-60 mins until brown on top, allow to cool in tin.

Cranberry glaze:-
Place the cranberries in a pot with a small amount of water bring to the boil and simmer, they will pop and when they start popping add sugar (add more or less depending on how tart you like it) let it cook for 5 more minutes, you can blend the glaze or leave it chunky.

When the loaf is cooled slice and place in a roasting tray and brush with the glaze and cook for 5-8 mins or until warm in the middle.

Tips

If you have mini bread tin could make mini individual ones with a sausage in each, easy and already portioned for dinner

You could always fry a slice in a pan and when almost done add a bit of the glaze and reduce to make it sticky.

You can always use rice instead of lentils, any veg instead of butternut squash i.e. turnip, celeriac would be nice replacements. Spring onion or regular onion instead of leeks. Reinvent it however you like!

For the nut mix I just used a pack of unsalted mixed nuts which contained: brazil nuts, almonds, cashew hazels and pecans. You can used any of the above or one the above, just roast them in the oven and chop. I did mine in blender a food processor would be better

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2 Responses to “Ultimate festive nut loaf recipe with Dee’s vegan Sausage “Meat” Stuffing.”

  1. flavourphotos November 30, 2013 at 6:35 pm #

    That sounds so tasty 🙂 The combination of squash, lentil, sausage and nuts sounds great for a festive feast, yum!

    • Dee December 1, 2013 at 3:06 am #

      Thanks you. The roasted garlic realy ties it altogether. – Eoin

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