Stuffing Nut Roast

Ready to ante up your Sunday lunch? Roast chicken or beef is a classic, but you don’t have to be a veggie or vegan to change things up occasionally and try something new. This stuffing nut roast is easy to make and tastes delicious accompanied by veg and roast potatoes. The best part? It’s even better cold the next day so you can guarantee a lunch from the below as well!

METHOD:

Fry your shallots and garlic in a frying pan over a low heat until they’re slightly browned.

Meanwhile, add your stuffing mix to a bowl with 250ml of boiling water. You may need to add more water as you go along so your nut roast isn’t dry so have more on hand.

Pop your mixed nuts in a blender or food processor and pulse until the nuts are broken down into small chunks. Add to the stuffing mix, along with your protein powder.

When the shallots and garlic are ready, add to the mix and stir, adding water until the mixture is moist without being sloppy.

Roll out your puff pastry on a large pastry board or work surface (if you’ve bought the ready to roll, it will already have a handy greaseproof paper lining).  Pile the stuffing mixture along the middle of the pastry, leaving plenty of room either side to fold the pastry over the top - imagine you’re making a huge sausage roll!

Once you’ve covered the stuffing mix and tucked all the edges of the pastry, transfer to a baking sheet and into the oven. 180c for 40 minutes – but keep an eye on it and remove once the pastry is brown. You should be able to stick a knife into it and for it to come out clean.

Allow to cool slightly, then slice up and serve!