Nut roast

Ingredients

serves 8-12

• 300g raw mixed nuts (cashews, almonds, walnuts, pecans, brazil nuts)
• 95g chestnut mushrooms or 2 medium courgettes, chopped
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 celery stalks, finely chopped
• 2 large carrots, grated
• 65g tomato paste
• 2 tbsp soy sauce
• 1 tbsp white miso paste (optional)
• 150g breadcrumbs
• 2 tbsp ground flaxseed
• Handful chopped thyme and rosemary

Directions

1. Preheat the oven to 180°C and line loaf tin with parchment paper so that there is overhang on either side.
2. Add the raw mixed nuts to the food processor and process until finely chopped. Transfer them to a large bowl and set aside.
3. Add the mushrooms to the food processor and process until finely chopped.
4. In a frying pan, add olive oil, chopped onion and crushed garlic, along with the mushrooms, celery and carrot. Stir in the tomato paste, soy sauce and miso paste. Cook until softened.
5. Add the breadcrumbs and ground flaxseed to the nuts and mix them together. Add the cooked veggies and combine until a thick dough forms.
6. Transfer to the tin and bake for 50 minutes.
7. Let it cool for 10 minutes before lifting it out of the tin. Slice and serve.