This is a fab recipe if you want something hearty as a roast dinner centrepiece! Full of really lovely, nourishing ingredients, it's just what you need for a cold Sunday to cheer, and fill, you up. Would be a great vegetarian/vegan option for Easter Sunday!
You will need:
2lb loaf tin
250g Chestnut mushrooms, finely chopped*
1 Red onion, finely chopped
2 Cloves of garlic, minced
A pinch of dried mixed herbs
A few sprigs of fresh thyme
2 Medium or 1 large carrot, grated
200g Infinity Foods Nut Mix*
1 Slice of stale brown bread, (if you do not have any stale bread, just put it in a toaster on the lowest setting to dry it out), crumbled into breadcrumbs**
Salt and pepper
Water, as needed
*We like to quickly whiz these ingredients in a food processor to save time but you can chop them by hand.
**For a gluten free option, gluten free bread is perfect but remember to check that it's egg free too if you're cooking for gluten free vegans!
Firstly, pre heat your oven at 180c.
Sauté the onions in a little oil until lightly browned. Add the mushrooms, garlic and herbs with a good pinch of salt, the salt will help draw out any excess water from the mushrooms.
Continue to cook on a medium heat until all the water has been evaporated. Add the grated carrot and cook until softened. Season with black pepper.
Remove from heat. Add the mixed nuts, chestnuts and bread crumbs. Mix well, making sure all of the ingredients are well incorporated. Add some water if the mix is too dry. The consistency should be a little sticky but not wet. (If your nut roast mix is too dry and crumbly it will not hold together when baked.)
Transfer your nut roast mix into a greased and lined loaf tin, pressing firmly to ensure it keeps its shape. Cover with tin foil then bake for 30 minutes. Remove the foil and bake for another 15 minutes until golden brown.
Let the roast rest for 5 minutes.
Remove from tin and enjoy!
For a fruity festive twist, add a handful of frozen or dried cranberries to your mix before baking.