You no longer have to miss out on a delicious roast dinner just because of your diet! It makes for the perfect christmas roast! 

Vegan Pumpkin Nut Roast

1tbsp olive oil

3 cloves garlic, crushed

1 brown onion, finely chopped

200g Mushrooms, finely sliced

1 cup Puy lentils

1/2cup almonds

1/2 cup pepitas

1/2 cup dried cranberries

1tsp cumin

1tsp paprika

1 stalk fresh rosemary

2tbsp psyllium Husks

1/4 cup water

1 butternut pumpkin



Heat oil in a large frying pan. Then add in the garlic and onion and sauté on medium heat until onion is translucent in colour. Then add in mushrooms and sauté for a further 10mins or until mushrooms have wilted. Place the mushroom mix into a large mixing bowl. Then mix in the lentils, almonds, pepitas, cranberries and herbs and spices.

Finally add in the psyllium husk and water, set aside for 5mins. Meanwhile prepare the pumpkin. Cut it in half, long ways. Then take a spoon and dig out the seeds. You then want to take a large knife and carefully hollow out the top of the pumpkin, leaving a 1cm edge around the whole pumpkin.

Stuff one half of the pumpkin with the nut roast mixture. The place the other half on top and secure the pumpkin shut with twine. 

Place on a large baking tray, and stabilise the pumpkin with any remaining nut roast mixture around the base. Then roast in a hot oven (200C) for 45min or until pumpkin is brown and cooked through!