Nut roast

Nut roast

Ingredients

serves 8–12
  • •300g mixed nuts (cashews, almonds, walnuts, pecans, brazil nuts)
  • •150g breadcrumbs
  • •2 tbsp ground flaxseed
  • •100g chestnut mushrooms
  • •2 tbsp vegetable oil
  • •1 onion, finely chopped
  • •2 garlic cloves, minced
  • •2 celery stalks, finely chopped
  • •2 large carrots, grated
  • •65g tomato paste
  • •2 tbsp soy sauce
  • •1 tbsp miso paste
  • •Handful chopped thyme and rosemary

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a loaf tin.
  2. 2. Add the nuts to a food processor and until finely chopped. Transfer to a large bowl, and stir in the breadcrumbs and flaxseed. Set aside.
  3. 3. Add the mushrooms to the food processor and pulse until finely chopped.
  4. 4. Heat the olive oil in a large pan over medium heat. Add the onion, celery and carrot and cook for 5 minutes, until softened. Add the garlic and mushrooms and cook for 2 minutes.
  5. 5. Stir in the tomato paste, soy sauce and miso paste and cook for 2 minutes.
  6. 6. Str in the nut mixture and roasted veggies until a thick dough forms.
  7. 7. Transfer to the tin and bake for 50 minutes.
  8. 8. Leave to cool for 10 minutes in the tin before slicing.
Baker Beanie Author

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