Vegetarian Christmas Not-Nut-Roast (Make Ahead)

This easy vegetarian recipe for Christmas roast is nutfree. Lots of very finely diced veg and mushrooms are baked in a loaf tin with cheesy breadcrumbs on top, to make a moist veggie roast with a crunchy topping for those who would rather not have turkey. If you are making veggie gravy, keep all the trimmings from the vegetables. To freeze: Bake the roast and cool in the tin. Turn out, wrap in foil and freeze for up to 1 month. Defrost in the fridge overnight and reheat in the oven at 375F for 45 minutes, until piping hot throughout.

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• 3  tablespoons olive oil
• 1  green pepper, very finely chopped
• 1  leek, very finely chopped
• 1  carrot, very finely chopped
• 1  onion, very finely chopped
• 1  celery rib, very finely chopped
• 10  ounces mushrooms, very finely diced
• 1  large egg, lightly beaten
• 7  ounces sharp cheddar cheese, grated
• 4  ounces  dried breadcrumbs

Directions

1. Preheat the oven to 350°F Heat the oil in a large frying pan over a medium heat.
2. Add the pepper, leek, carrot, onion and celery and cook, stirring, for 8-10 minutes.
3. Add the mushrooms and cook for 5 minutes; if they produce lots of juices, cook them out. Transfer to a large bowl.
4. Fold in the egg, most of the cheese and most of the breadcrumbs. Mix well and season.
5. Transfer to a greased, base lined 28.5cm x 13cm x 6cm deep loaf tin. Sprinkle with the remaining cheese and breadcrumbs.
6. Bake for 50 minutes to 1 hour, until set and the top is golden. Cool in the tin for 5 minutes, then turn out, slice and serve with gravy.