Muddy Stilettos


<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1000" height="1200" src="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/p48-Rainbow-Layered-Nut-Roast.jpg" alt="" class="wp-image-84085" srcset="https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/p48-Rainbow-Layered-Nut-Roast.jpg 1000w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/p48-Rainbow-Layered-Nut-Roast-500x600.jpg 500w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/p48-Rainbow-Layered-Nut-Roast-833x1000.jpg 833w, https://dev.muddystilettos.co.uk/wp-content/uploads/2023/12/p48-Rainbow-Layered-Nut-Roast-438x525.jpg 438w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>If your vegan guests are causing you to hyperventilate, crack open that bubbly sista, because Sam Dixon&#8217;s <em><a href="https://www.amazon.co.uk/Very-Vegan-Christmas-Plant-Based-Celebrating/dp/0600638030" target="_blank" rel="noreferrer noopener">A Very Vegan </a><a href="https://shop.kew.org/very-vegan-christmas">Christmas</a></em> (Hamlyn, £16.99) is serving up a truly mega centrepiece for your Christmas feast (yes you have to cook it yourself, but it&#8217;s a corker). Layers of soft, almost creamy vegetables are sandwiched between those of sweet and savoury nut roast for a wonderful contrast of flavour and texture as well as colour. It’s easy to prep ahead too. </p>



<p><strong>Serves 8</strong></p>



<h2 class="wp-block-heading" id="h-ingredients">INGREDIENTS</h2>



<h3 class="wp-block-heading" id="h-sweet-potato-layer">Sweet potato layer</h3>



<ul>
<li>625 g (11/4 lb) sweet potato, peeled and thinly sliced into half-moons</li>



<li>2 tablespoons olive oil</li>



<li>Leaves from 3 thyme sprigs</li>



<li>1 teaspoon ground cumin</li>



<li>1 tablespoon maple syrup</li>
</ul>



<h3 class="wp-block-heading" id="h-spinach-layer">Spinach layer</h3>



<ul>
<li>300 g (10 oz) spinach leaves</li>



<li>2 tablespoons olive oil</li>



<li>1 onion, finely diced</li>



<li>4 garlic cloves, very finely chopped</li>



<li>Pinch of ground nutmeg</li>
</ul>



<h3 class="wp-block-heading" id="h-beetroot-hummus-layer">Beetroot hummus layer</h3>



<ul>
<li>300 g (10 oz) ready-cooked beetroot</li>



<li>400 g (13 oz) can chickpeas, drained and rinsed</li>



<li>1 garlic clove, very finely chopped</li>



<li>1 tablespoon lemon juice</li>



<li>2 tablespoons tahini</li>



<li>¼ teaspoon sweet smoked paprika</li>



<li>1–2 tablespoons olive oil, if needed</li>
</ul>



<h3 class="wp-block-heading" id="h-nut-roast-layer">Nut roast layer</h3>



<ul>
<li>2 tablespoons olive oil, plus extra for greasing</li>



<li>4 red onions, finely diced</li>



<li>6 sage leaves, chopped</li>



<li>Leaves from 1 rosemary sprig, chopped</li>



<li>2 tablespoons vegan red wine vinegar</li>



<li>2 tablespoons soft light brown sugar</li>



<li>750g (11/2 lb) mixed nuts</li>



<li>100g (31/2 oz) ready-cooked peeled chestnuts, roughly chopped</li>



<li>2 tablespoons dark soy sauce</li>



<li>2–3 tablespoons tahini</li>



<li>100g (31/2 oz) fresh white breadcrumbs</li>



<li>Salt and pepper</li>
</ul>



<h2 class="wp-block-heading" id="h-method">METHOD</h2>



<p>For the sweet potato layer, preheat the oven to 200°C (400°F), Gas Mark 6. Toss the sweet potato slices in the olive oil, thyme leaves, cumin, maple syrup and some salt and pepper. Spread out on a large baking tray and roast for 20 minutes, or until soft and just about to colour. Remove from the oven and let them cool. </p>



<p>Meanwhile, for the spinach layer, put the spinach into a large saucepan with a splash of water, cover with a lid and cook briefly over a low heat until wilted. Drain and squeeze out the excess moisture. Heat the olive oil in the pan and sauté the onion with the garlic over a medium heat for about 6 minutes until softened. Add the spinach, nutmeg and salt and pepper to taste, stir well and cook until any remaining liquid has evaporated. Remove from the heat and set aside. </p>



<p>For the beetroot hummus layer, blend together all the ingredients, except for the olive oil, in a food processor, seasoning to taste with salt and pepper. Then mix in just enough oil to moisten if the mixture is too dry – you don’t want a loose consistency like a regular hummus, as it needs to hold its shape. For the nut roast layer (ingredients overleaf), heat the olive oil in a large frying pan over a medium heat and cook the onions for about 8 minutes until slightly caramelized. Stir in the herbs, vinegar and sugar and cook for another 2 minutes until the vinegar evaporates and the sugar dissolves. Remove from the heat.&nbsp;</p>



<p>Pulse the mixed nuts and chestnuts in a food processor until mostly finely chopped but with a few coarse pieces for texture. The mixture should be soft but not mushy. Transfer to a large bowl, add the caramelized onions and the remaining ingredients, along with salt and pepper to taste, and mix until well combined and the mixture holds together if you squeeze some in your hand. If it doesn’t, add a little more tahini.</p>



<p>Preheat the oven to 160°C (325°F), Gas Mark 3. Grease a 25 cm (10 inch) springform cake tin and line with nonstick baking paper. Divide the nut mixture into quarters. Spread one-quarter evenly over the base of the tin and press down. Repeat with the sweet potato slices, followed by another quarter of the nut mixture, then add the spinach and another quarter of the nut mixture, and lastly the beetroot hummus topped with the final quarter of nut mixture. Make sure everything is firmly pressed down, then bake for 40 minutes. Remove from the oven and leave to cool in the tin for 15 minutes before flipping out and slicing into wedges to serve.</p>


Vegan coming for Christmas? Make this rainbow nut roast

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