Nut Roast

Ingredients

• 1 tbsp olive oil
• 1 large onion
• peeled and finely diced
• 2 red peppers
• deseeded and finely diced
• 2 garlic cloves
• minced
• 150g mushroom
• finely chopped
• 1 carrot
• peeled and grated
• 250g unroasted cashew nuts and walnuts
• roughly chopped
• 125g bread crumbs
• 100g cheddar cheese
• grated
• 3 eggs
• beaten
• 250ml vegetable stock
• 2 tbsp tomato puree
• 1 tsp mixed herbs
• 1 tsp oregano
• Salt
• Freshly ground black pepper
• 1 tsp sweet smoked paprika

Instructions

1. Preheat the oven to fan-assisted 160C / 180C / gas 4
2. Heat the olive oil in a frying pan over medium heat and add in the onion, red pepper and garlic and fry for 5 minutes until the vegetables are softened. Stir in the mushrooms and cook for a further 10 minutes
3. Add in the rest of the ingredients, mix well, then spoon the mixture into the baking tin and press down to flatten the surface
4. Cover the mixture with some foil and bake for 20 minutes, then remove the foil and bake for a further 15 minutes until the loaf is firm when pressed gently
5. Allow the loaf to cool in the tin for about 10 minutes, and then transfer to a plate, before serving.