When you first choose a vegan [or even vegetarian] lifestyle, you can guarantee that you will come across the good ole nut roast. Sunday Lunches will consist heavily of these.
It’s a difficult decision to make, do you consider the humble nut roast too everyday for the Christmas main stage? If so, you may wish to reconsider – at least until you’ve seen what we have got to offer.
ONE cup Almonds
ONE cup Cashews
ONE cup Walnuts
1tbsp Smoked Paprika
2/3tsp Baking Powder
2/3tsp Baking Soda
ONE cup Diced Tomatoes
Splash Balsamic Vinegar
Squeeze Lemon Juice
ONE clove of Garlic
2tsp Coconut Oil
4tbsp Chopped Spring Onion Greens
ONE&HALF cups Mushrooms
TWO cups Sliced Cabbage
HALF cup Yellow Peppers
TWO THIRDS cup Chopped Carrots
Coarse grind the nuts in a food processor
Add smoked paprika, 2/3tsp salt, baking powder and baking soda.
Saute the tomatoes, balsamic vinegar, a pinch of salt and lemon juice in pan on a medium heat until the tomatoes have reduced and softened.
In a separate pan fry off garlic, coconut oil and spring onion greens.
Then add into this pan: Mushrooms, cabbage, yellow peppers and carrots. Cook until the mushrooms have sufficiently absorbed the flavours of the pan.
After this, pulse blitz a couple of times in a food processor to reduce the size slightly.
Add all ingredients into a large mixing bowl and combine.
Pour into a bread tin and compact.
Add into a preheated oven set to 180degrees C and bake for approximately ONE hour.