Ingredients
To make Veggie Roast, you'll need:
- 250g unsalted mixed nuts
- 3 tbsp. olive oil
- 1 red onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 200g button mushrooms, finely chopped
- 200g fresh spinach, finely chopped
- 150g tinned tomatoes, drained and chopped
- 1 large free range egg, lightly beaten
- 200g vegetarian Cheddar cheese, grated
- 1 tsp. dried sage
- 1 tsp. fresh mint, finely chopped
- Salt and pepper to season
Method
- Preheat the oven to 180°c or Gas Mark 4.
- Whizz the mixed nuts in a food processor until they are finely chopped.
- Pour the oil into a large frying pan over a medium heat.
- Add the onion, carrot, and celery, then cook for 5 minutes.
- Next, add the mushrooms and the spinach, then cook for another 3 minutes or so.
- If the mushrooms and spinach produce lots of juice, cook for a few more minutes until the liquid evaporates.
- Transfer the entire mixture to a large bowl and add the blended nuts, tinned tomatoes, egg, cheese, sage, mint, and seasoning.
- Mix everything together.
- Place the mixture in a loaf tin lined with greaseproof paper and bake in the pre heated oven for around 60 minutes.
- The cooked roast should be golden brown on top.
- Allow the nut roast to cool in the tin for 5 minutes, then turn it out.
- Cut the roast into slices and serve with gravy!
Nutritional Facts (Per Serving)
Calories 500 | Total Fat 40.9g | Saturated Fat 11g | Carbohydrates 14.3g | Fibre 4.6g | Protein 19.1g
|
