Roar vegan nut roast
Equipment
- food processor
- 900g loaf tin (21x11x7cm/8x4x3inch approx.)
- Greaseproof paper
Ingredients
- 300 g mixed nuts (selection of 3,4 or 5 types from hazelnut, brazil, almond, pecan or walnut)
- 1 tbsp virgin olive oil plus extra for greasing
- 1 leek (100g, trimmed and washed)
- 1 carrot (75g, peeled and topped)
- 75 g squash fresh peeled and deseeded (or another carrot)
- 1 garlic clove (peeled and crushed)
- 4 tbsp cashew butter
- 75 g cranberries or golden berries
- 30 g bunch of parsley (picked)
- 1 lemon zested finely
- 1 tsp sea salt
- 1 tsp ground flaxseed
- fresly ground pepper
Instructions
- Put the nuts into a food processor and blitz on the pulse setting until chopped into small pieces, but not fully ground. If you don’t have a food processor, chop all the nuts as finely as you can. Put the chopped nuts into a mixing bowl.
- Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil the base of a 900g/2lb loaf tin then line it with baking paper.
- Chop the vegetables into chunks and place into the food processor, add the garlic, lemon zest, flaxseeds, olive oil, cashew butter, parsley. Blitz until finely ground, add the cranberries and pulse a few times.
- Tip into the mixing bowl. Season with plenty of ground black pepper and the salt and stir until thoroughly mixed.
- Spoon the mixture into the prepared loaf tin. Press down with a spoon firmly to compact the mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned.
- Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter.