To prepare the nut roast
Preheat the oven to 200°C/400°F/gas mark 6.
Grease a loaf tin (or line with baking paper) and put to the side.
Chop the onion, courgette and mushrooms finely.
Heat the oil in a large saucepan or wok and add the onion. Fry for a few minutes. Add the courgette and mushrooms and fry for a few more minutes.
Lower the heat and add all the nuts and seeds. Add salt and pepper then mix thoroughly.
Transfer the nut/veg mixture into the loaf tin and press down firmly into shape with a teaspoon.
Cook for about half an hour, or until the nut roast is lightly browned and slightly crispy on top.
Meanwhile prepare the sauce:
Chop the peppers and tomatoes finely and crush the garlic.
Heat the oil in a saucepan and add the garlic. Fry for a minute, then add the red peppers. Fry for 3-4 minutes then add the tomatoes. Fry for a few more minutes.
Add the paprika, chilli powder (optional) and seasoning, then blend to a smooth consistency.
Plate up slices of the nut roast with roast potatoes, vegetables and a generous drizzle of red pepper sauce.