Vegan Nut Roast

• Line a loaf pan with un-baking paper or compostable baking paper and set aside. Preheat the oven to 180 degrees celsius.
• Dice the red onion into 1x1cm squares and crush all of the garlic cloves.
• On a medium to low heat add the oil, red onion and garlic, slowly cook and allow to sweat and caramelize.
• Grate the carrot and add to the onions mix and allow to cook for a few more minutes.
• In a food process pulse the nuts and lentils together until you have smooth-ish paste - a bit texture is good!
• In a bowl add the nut and lentil paste, the onion/carrot mix, whole grain mustard and italian herbs, mix until thoroughly combine. If it's a little dry add some water or stock!
• Taste and add seasoning to your taste.
• Scoop the paste into the loaf pan and cover with tin foil.
• Bake for 45 minutes until cooked, remove the tin foil and bake for another 15-20 minutes to crisp up the top.
• Serve with cranberry spread all over the top and a good pour of plant based gravy.

Leftovers? Say no to food waste and store it correctly in one or our eco-stow sets or our reusable silicone pouches.

We liked cutting the leftovers into slices and frying it (or baking it) and popping it into sliders!