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.
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.