Vegan Nut Roast

Ingredients

• 2 cups Raw Mixed Nuts ((300g) Cashews, Almonds, Walnuts, Pecans, Brazil Nuts)
• 1 cup Cremini Mushrooms ((96g))
• 1 Medium Onion (White, Yellow or Brown, Finely Chopped)
• 2 Stalks Celery (Finely Chopped)
• 1 cup Grated Carrot ((110g))
• 2 Tbsp Olive Oil
• 1 tsp Crushed Garlic
• 1/4 cup Tomato Paste ((65g))
• 2 Tbsp Dark Soy Sauce
• 1 2/3 cups Panko Breadcrumbs
• 2 Tbsp Ground Flaxseed Meal
• 1 tsp Garlic Powder
• 1/4 cup Finely Chopped Parsley

Instructions

• Preheat the oven to 350°F (180°C) and spray a 9x5 loaf pan with non-stick spray and line it with parchment paper so that there is overhang on either side. Set aside.
• Add the raw mixed nuts to the food processor and process until finely chopped. Transfer them to a mixing bowl and set aside.
• Add the cremini mushrooms to the food processor and process until finely chopped.
• Add onion to the food processor and process until finely chopped.
• Add celery to the food processor and process until finely chopped.
• Add olive oil and crushed garlic to a frying pan along with the chopped onion and chopped mushrooms, chopped celery and grated carrot. Add in the tomato paste and soy sauce. Sauté until the veggies are softened.
• Now add the breadcrumbs, ground flaxseed meal, garlic powder and finely chopped parsley to the mixing bowl with your crushed mixed nuts and mix them together. Add in your cooked veggie mix and mix together into a thick dough.
• Transfer to a 9x5 loaf pan lined with a parchment paper overhang (so it can be easily lifted out when cooked) and bake in the oven for 50 minutes.
• Let it cool for 10 minutes before lifting it out of the loaf pan with the parchment paper overhang. Slice and serve!
• Delicious served as is or with some vegan gravy. Leftovers keep very well in the fridge for 3-4 days.