Vegetarian Nut Roast | Anna Jones

hi foodtube I’m Anna Jones and I’m going

hi foodtube I’m Anna Jones and I’m going to show you how to make my nut roast

to show you how to make my nut roast

to show you how to make my nut roast galette on Christmas Day I eat this with

galette on Christmas Day I eat this with

galette on Christmas Day I eat this with all the trimmings it’s vegan it’s gluten

all the trimmings it’s vegan it’s gluten

all the trimmings it’s vegan it’s gluten free it’s dairy free a beautiful buttery

free it’s dairy free a beautiful buttery

free it’s dairy free a beautiful buttery nut crust topped with winter greens and

nut crust topped with winter greens and

nut crust topped with winter greens and pesto and delicious squash we’re using

pesto and delicious squash we’re using

pesto and delicious squash we’re using four types of nuts

four types of nuts

four types of nuts here but I’m just going to get a couple

here but I’m just going to get a couple

here but I’m just going to get a couple roasting so that with the butteriness

roasting so that with the butteriness

roasting so that with the butteriness and oils coming out of them hundred

and oils coming out of them hundred

and oils coming out of them hundred grams of pistachios here and 100 grams

grams of pistachios here and 100 grams

grams of pistachios here and 100 grams of sunflower seeds and these are both

of sunflower seeds and these are both

of sunflower seeds and these are both amazing when you’re eating a bit less

amazing when you’re eating a bit less

amazing when you’re eating a bit less meat or perhaps no meat at Christmas

meat or perhaps no meat at Christmas

meat or perhaps no meat at Christmas it’s great to have some protein because

it’s great to have some protein because

it’s great to have some protein because that will fill you up so they’re just

that will fill you up so they’re just

that will fill you up so they’re just going to go in the oven for five minutes

going to go in the oven for five minutes

going to go in the oven for five minutes at 180

so a hundred grams of the toasted

so a hundred grams of the toasted pistachios here and a hundred grams of

pistachios here and a hundred grams of

pistachios here and a hundred grams of sunflower seeds these backpack chestnuts

sunflower seeds these backpack chestnuts

sunflower seeds these backpack chestnuts and there’s a hundred grams there as

and there’s a hundred grams there as

and there’s a hundred grams there as well and he’s going to add a bit of

well and he’s going to add a bit of

well and he’s going to add a bit of texture and moisture and they’re going

texture and moisture and they’re going

texture and moisture and they’re going to bind this mixture together sometime

to bind this mixture together sometime

to bind this mixture together sometime maple syrup and some olive oil

maple syrup and some olive oil

maple syrup and some olive oil pick the leaves off straight into here

pick the leaves off straight into here

pick the leaves off straight into here next you add the zest of a lemon

next you add the zest of a lemon

next you add the zest of a lemon it adds freshness it’s kind of like a

it adds freshness it’s kind of like a

it adds freshness it’s kind of like a third seasoning I kind of think of salt

third seasoning I kind of think of salt

third seasoning I kind of think of salt pepper and lemon as the seasoning to use

pepper and lemon as the seasoning to use

pepper and lemon as the seasoning to use so now I’m going to add a couple of

so now I’m going to add a couple of

so now I’m going to add a couple of tablespoons of maple syrup the maple

tablespoons of maple syrup the maple

tablespoons of maple syrup the maple syrup is going to bind the mixture

syrup is going to bind the mixture

syrup is going to bind the mixture together it’s going to be what sort of

together it’s going to be what sort of

together it’s going to be what sort of sets all the nuts and makes it intro

sets all the nuts and makes it intro

sets all the nuts and makes it intro into a galette dough then you need to

into a galette dough then you need to

into a galette dough then you need to add a couple of tablespoons of olive oil

add a couple of tablespoons of olive oil

add a couple of tablespoons of olive oil this is going to help bind your mixture

this is going to help bind your mixture

this is going to help bind your mixture as well and then the last thing is just

as well and then the last thing is just

as well and then the last thing is just a pinch of salt and pepper this has all

a pinch of salt and pepper this has all

a pinch of salt and pepper this has all come together now to form one delicious

come together now to form one delicious

come together now to form one delicious buttery nutty dough and this is exactly

buttery nutty dough and this is exactly

buttery nutty dough and this is exactly what you want get a sheet of greaseproof

what you want get a sheet of greaseproof

what you want get a sheet of greaseproof paper pop it down on your chopping board

paper pop it down on your chopping board

paper pop it down on your chopping board then tip out the galette dough onto your

then tip out the galette dough onto your

then tip out the galette dough onto your first piece of greaseproof and just

first piece of greaseproof and just

first piece of greaseproof and just press it out to form a circle and get

press it out to form a circle and get

press it out to form a circle and get another piece of grease proof paper so

another piece of grease proof paper so

another piece of grease proof paper so you want to roll it out until it’s about

you want to roll it out until it’s about

you want to roll it out until it’s about half a centimeter thick so have a look

half a centimeter thick so have a look

half a centimeter thick so have a look at this you can see the lovely green of

at this you can see the lovely green of

at this you can see the lovely green of the pistachios come through there and

the pistachios come through there and

the pistachios come through there and I’m just going to neaten it up around

I’m just going to neaten it up around

I’m just going to neaten it up around the edges to make sure it’s an even

the edges to make sure it’s an even

the edges to make sure it’s an even thickness so it cooks really evenly in

thickness so it cooks really evenly in

thickness so it cooks really evenly in the oven and that’s going to go in the

the oven and that’s going to go in the

the oven and that’s going to go in the oven for 15 to 20 minutes still at 180

so we’re going to get on with roasting

so we’re going to get on with roasting the squash we’re just going to use half

the squash we’re just going to use half

the squash we’re just going to use half a squash here so scoop the seeds out of

a squash here so scoop the seeds out of

a squash here so scoop the seeds out of this this bit of squash cut the squash

this this bit of squash cut the squash

this this bit of squash cut the squash now in tip it’s a little sort of 1 and

now in tip it’s a little sort of 1 and

now in tip it’s a little sort of 1 and 1/2 centimeter slices we’re just going

1/2 centimeter slices we’re just going

1/2 centimeter slices we’re just going to simply season this with a little bit

to simply season this with a little bit

to simply season this with a little bit of salt and pepper and a little drizzle

of salt and pepper and a little drizzle

of salt and pepper and a little drizzle of olive oil that goes in the oven until

of olive oil that goes in the oven until

of olive oil that goes in the oven until it’s golden brown so now we’re going to

it’s golden brown so now we’re going to

it’s golden brown so now we’re going to get on with the topping for the galette

get on with the topping for the galette

get on with the topping for the galette I’ve got some red onions I’ve been

I’ve got some red onions I’ve been

I’ve got some red onions I’ve been sweating away and a little bit of olive

sweating away and a little bit of olive

sweating away and a little bit of olive oil with a squeeze of lemon and a pinch

oil with a squeeze of lemon and a pinch

oil with a squeeze of lemon and a pinch of salt and pepper for about 15 minutes

of salt and pepper for about 15 minutes

of salt and pepper for about 15 minutes I’m just going to take a few of these

I’m just going to take a few of these

I’m just going to take a few of these onions out to put on top at the end got

onions out to put on top at the end got

onions out to put on top at the end got some lovely cavalo narrow here some

some lovely cavalo narrow here some

some lovely cavalo narrow here some different colored chards with the chard

different colored chards with the chard

different colored chards with the chard you can actually eat the stalk into the

you can actually eat the stalk into the

you can actually eat the stalk into the pan with the onions so I’m just going to

pan with the onions so I’m just going to

pan with the onions so I’m just going to roughly shred these greens and then the

roughly shred these greens and then the

roughly shred these greens and then the whole lot goes into the pan with the

whole lot goes into the pan with the

whole lot goes into the pan with the onions and they’re just going to wilt

onions and they’re just going to wilt

onions and they’re just going to wilt away for about 5 minutes until they’ve

away for about 5 minutes until they’ve

away for about 5 minutes until they’ve softened slightly and then we’re going

softened slightly and then we’re going

softened slightly and then we’re going to blitz them up with the rest of the

to blitz them up with the rest of the

to blitz them up with the rest of the topping ingredients so we just need a

topping ingredients so we just need a

topping ingredients so we just need a coupla sprigs of sage roughly chop that

coupla sprigs of sage roughly chop that

coupla sprigs of sage roughly chop that so this whole lot the onions the greens

so this whole lot the onions the greens

so this whole lot the onions the greens and the sage just need another couple of

and the sage just need another couple of

and the sage just need another couple of minutes to wilt down before we get on

minutes to wilt down before we get on

minutes to wilt down before we get on with everything else this is all wilted

with everything else this is all wilted

with everything else this is all wilted down now and it smells absolutely

down now and it smells absolutely

down now and it smells absolutely amazing you can smell the wood enos of

amazing you can smell the wood enos of

amazing you can smell the wood enos of the sage in there you can smell the

the sage in there you can smell the

the sage in there you can smell the sweetness of the onions and I know that

sweetness of the onions and I know that

sweetness of the onions and I know that this topping is going to be really

this topping is going to be really

this topping is going to be really really good so the final ingredient

really good so the final ingredient

really good so the final ingredient we’re going to use here are cashew nuts

we’re going to use here are cashew nuts

we’re going to use here are cashew nuts now these have been soaked overnight but

now these have been soaked overnight but

now these have been soaked overnight but you can just soak them for a few hours

you can just soak them for a few hours

you can just soak them for a few hours if you don’t have that long then and

if you don’t have that long then and

if you don’t have that long then and we’re going to add this really nice

we’re going to add this really nice

we’re going to add this really nice onion greens and sage mixture a few

onion greens and sage mixture a few

onion greens and sage mixture a few tablespoons of olive oil a good pinch of

tablespoons of olive oil a good pinch of

tablespoons of olive oil a good pinch of sea salt a good pinch of pepper and then

sea salt a good pinch of pepper and then

sea salt a good pinch of pepper and then I’m

I’m

I’m gonna add the juice for our lemon so the

gonna add the juice for our lemon so the

gonna add the juice for our lemon so the lid goes on and we just give it so

lid goes on and we just give it so

lid goes on and we just give it so that’s great one last thing you need to

that’s great one last thing you need to

that’s great one last thing you need to add to this it’s just the couple of

add to this it’s just the couple of

add to this it’s just the couple of handfuls of spinach so I keep the

handfuls of spinach so I keep the

handfuls of spinach so I keep the spinach raw that way you get loads more

spinach raw that way you get loads more

spinach raw that way you get loads more nutrients and also it just gives the

nutrients and also it just gives the

nutrients and also it just gives the pesto a really lovely green color so

pesto a really lovely green color so

pesto a really lovely green color so this is going to be an amazing topping

this is going to be an amazing topping

this is going to be an amazing topping for the galette Wow so that’s exactly

for the galette Wow so that’s exactly

for the galette Wow so that’s exactly what I was after all round the edge has

what I was after all round the edge has

what I was after all round the edge has gone really buttery and lovely and

gone really buttery and lovely and

gone really buttery and lovely and crispy you can see all the bits of

crispy you can see all the bits of

crispy you can see all the bits of pistachio and sunflower seeds

pistachio and sunflower seeds

pistachio and sunflower seeds it’s basically turned into a massive

it’s basically turned into a massive

it’s basically turned into a massive delicious savory biscuit the squash is

delicious savory biscuit the squash is

delicious savory biscuit the squash is perfect too it’s golden brown and

perfect too it’s golden brown and

perfect too it’s golden brown and caramelized around the edges that’s

caramelized around the edges that’s

caramelized around the edges that’s exactly what I wanted

exactly what I wanted

exactly what I wanted next we’re going to pile on some of the

next we’re going to pile on some of the

next we’re going to pile on some of the delicious greens topping so you can see

delicious greens topping so you can see

delicious greens topping so you can see how creamy the cashew nuts have made

how creamy the cashew nuts have made

how creamy the cashew nuts have made this second to last thing is the squash

this second to last thing is the squash

this second to last thing is the squash I’m going to lay these beautiful boats

I’m going to lay these beautiful boats

I’m going to lay these beautiful boats of squash all over the galette and

of squash all over the galette and

of squash all over the galette and finally to crown it off remember those

finally to crown it off remember those

finally to crown it off remember those onions I saved from earlier they’re kind

onions I saved from earlier they’re kind

onions I saved from earlier they’re kind of deep scarlet sweet and delicious and

of deep scarlet sweet and delicious and

of deep scarlet sweet and delicious and I’m just going to scatter those over the

I’m just going to scatter those over the

I’m just going to scatter those over the top so enough of the talking I want have

top so enough of the talking I want have

top so enough of the talking I want have a taste of this a little slice

mmm that was really delicious the

mmm that was really delicious the biscuit eBay’s all the flavor packed

biscuit eBay’s all the flavor packed

biscuit eBay’s all the flavor packed into that pesto the sweet squash and

into that pesto the sweet squash and

into that pesto the sweet squash and onions absolutely amazing might be

onions absolutely amazing might be

onions absolutely amazing might be really really proud to put this in the

really really proud to put this in the

really really proud to put this in the middle of my Christmas table so for more

middle of my Christmas table so for more

middle of my Christmas table so for more great Christmas recipes go to

great Christmas recipes go to

great Christmas recipes go to jamieoliver.com the links in the

jamieoliver.com the links in the

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absolutely free Merry Christmas

absolutely free Merry Christmas this and loads more healthy recipes are

this and loads more healthy recipes are

this and loads more healthy recipes are in my book a modern way to eat and head

in my book a modern way to eat and head

in my book a modern way to eat and head over to jamieoliver.com for even more

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