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