Nut Roast

Ingredients

• 155 g (5½ oz/1 cup) cashew nuts
• 155 g (5½ oz/½ cup) almonds
• 125 g (4 oz/1 cup) sunflower seeds
• 125 g (4 oz/½ cup) walnuts
• 2 tablespoons each of sesame, linseed and poppy seeds, plus extra sesame seeds to sprinkle on top
• 1 teaspoon powdered veggie stock
• 4 tablespoons psyllium husk or chia seeds
• 100 ml (3½ fl oz/⅓ cup) olive oil
• juice of 1 lemon
• 1 medium onion, peeled and finely chopped
• 3 garlic cloves, peeled and finely chopped
• 6 mushrooms, finely chopped
• 1 large courgette (zucchini), grated
• 3 tablespoons flour (plain, rice or buckwheat)
• 1 tablespoon finely chopped winter savory or flat-leaf (Italian) parsley
• 1 tablespoon other dried herbs, such as thyme or rosemary
• ½ teaspoon chilli flakes or smoked paprika (optional)
• sea salt and freshly ground black pepper

Method

Preheat the oven to 190°C/375°F/gas mark 5.

Place the cashew nuts, almonds, sunflower seeds, walnuts, sesame seeds, linseeds, poppy seeds, powdered veggie stock, psyllium husk (or chia seeds) and olive oil in a food processor with 100 ml (3½ fl oz/¹/₃ cup) of water and blend until the nuts are well chopped. Add to a large mixing bowl with the remaining ingredients and season to taste. Stir well.

Line a 28 cm (11 inch) loaf tin with parchment, spoon the mixture into the tin and press flat with the back of a spoon. You want it to be quite firm. Sprinkle sesame seeds on top and bake for 1 hour, turning halfway to ensure even baking – especially if your oven is a dodgy old codger like mine.

Allow to cool for 10 minutes before serving. Serve with mushroom gravy, roasted veggies and a big yummy salad.

Psyllium husk will give you a firm loaf, whilst chia seeds will give you a more crumbly loaf. Both are delicious.

CH-CH-CH-CH-CHANGES …

Be creative! This is my ‘ideal’ nut roast, but if you want to use other nuts and seeds you have on hand, do so! Just keep the ratios about the same.