Hearty Pastry Nut Roast with Creamy Leek, Cranberry & Chestnut

Ingredients

• 2 sheets of vegan puff pastry (640g)
• 100g cashews
• 100g walnuts
• 100g of precooked chestnuts, chopped
• 2 cloves garlic, diced
• 2 leeks, sliced
• 50g plant-based butter
• 50ml The Happy Pear Organic Oat Milk
• 1 tbsp oil
• 1 carrot (approx 100g), grated
• Juice ½ lemon
• 100g SuperValu Express Wholegrain Rice
• 2 tbsp tamari or soy sauce
• 3 sprigs fresh thyme
• ½ tsp smoked paprika
• Salt
• 25g dried cranberries, chopped
• 2 red onions
• 2½ tbsp maple syrup
• 1 tbsp balsamic vinegar
• 1 tbsp oil
• 50ml The Happy Pear Organic Oat Milk
• Some sprigs of fresh thyme
• pepper

Method

1. Preheat oven to 190°C. Ensure frozen puff pastry is thawed.
2. Toast walnuts and cashews for 12 mins, then pulse in a food processor for a coarse texture, maintaining some texture. Set aside.
3. Heat oil in a wide non-stick pan. Sauté leeks with a pinch of salt for 2-3 mins. Add garlic and 3-4 tbsp of water, then cover to steam for 5 mins. Add butter and oat milk, and cook for 2 mins.
4. Introduce carrots, rice, chestnuts, tamari/soy sauce, lemon juice, pinch of salt & pepper, roasted nuts, smoked paprika, and cranberries. Mix and cook for an additional 2-3 mins. Adjust seasoning to taste. Remove thyme leaves from stalks, add to the dish, and set aside.
5. Slice and brown red onions in oil on high heat. Add balsamic vinegar, then mix in maple syrup and salt for caramelization. Combine with the rest of the dish.
6. Line a loaf tin with baking parchment, add filling, and compress.
7. Roll out puff pastry sheets into one large sheet. Place filling in the center, wrap with pastry, and seal edges. Make a bow with extra pastry. Brush with oat milk for a golden finish. Bake for 40 mins. Serve with vegan gravy for a festive main course.