YOGA
BROMLEY

A great vegetarian/vegan alternative to Christmas lunch.  Can be served with the normal trimmings of roast potatoes, veggies, cranberry sauce and maybe a veggie gravy.  Unlike many nut roasts, this is made up of predominantly vegetables so it is lighter on the digestion.  One of my favourites.  This recipe has onions and garlic but in keeping with the traditional yogic diet, you could switch these for some finely chopped fennel and ginger. 

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Serves 4

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Ingredients

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• 225g onion

• 1 clove garlic

• 4tsp oil

• 125g cashew nuts

• 125g carrots - grated

• 4tsp tomato paste

• 125g sweet red pepper

• 60g celery

• 175g courgettes - grated

• 125g almonds

• 1/4 tsp dried rosemary

• 1/4 tsp dried thyme

• salt and pepper to taste

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Method

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• Finely dice onion and crush the garlic, place in a saucepan and cook gently until  soft.

• Add grated carrot to the pan and cook until soft.

• Add cashews to a blender and blend until quite smooth then add the veggies
  above and the tomato paste then blend in the food processor till quite creamy.   

• You may need to stir once or twice and add a drop of warm water.

• Roughly chop the almonds and keep aside.

• Dice the sweet pepper and celery and sweat in a pan with the grated courgettes, add herbs and season.

• Throw in the chopped almonds then add the mixture from the blender and mix well.

• Finally, tip into a lined or well oiled loaf tin 2lb size.and bake in a pre-heated oven 180 C / 350 F Gas 4, for 3/4 - 1 hour, allow the loaf to cool for 10 mins before serving.

 

     Enjoy. Happy Christmas !

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