Vegan Nut Roast

Ingredients

  • 1 large sweet potato – peeled and chopped
  • 6 cloves of garlic
  • 2 onions
  • 300 g mushrooms
  • 300 g mixed nuts – cashews, almonds, walnuts etc.
  • 1 handful parsley
  • 2 carrots – finely grated
  • 1 vegetable stock cube
  • 2 cups breadcrumbs
  • 1 tbsp dried mixed herbs
  • Salt and pepper to taste
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Method

  1. Preheat oven to 180 degrees celsius – fan bake
  2. Throw the sweet potato in a pan and cover with water, simmer until super soft and then mash. Set aside
  3. In a food processor, blitz the onion and garlic until very finely diced. Empty into a bowl
  4. In the food processor again, blast together the mushrooms until also very finely diced. Empty into a separate bowl
  5. Back in the food processor, throw the nuts and parsley and pulse until finely crumbed. Empty into a big mixing bowl
  6. Sautee the onions and garlic with some vegetable oil over a medium heat until soft and golden
  7. Add in the mushrooms, carrot and vegetable stock cube. Cook for a further 5 minutes
  8. Empty into the mixing bowl with the nuts. Add the dried mixed herbs and most of the breadcrumbs
  9. Mix together to form a big doughy ball – it should be relatively firm and not too moist
  10. Turn out into a roasting dish and top with remaining breadcrumbs
  11. Bake for 50 minutes
  12. Take photos and tag @vaguelyvegetarian on Instagram
  13. Bask in social media glory

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