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

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