Meat Free Everyday - Recipes

Vegetarian Nut Roast

300 grams assorted nuts and seeds (pecans, walnuts, brazils, almonds, pumpkin seeds, sunflower seeds etc)
100 grams sundried tomatoes
100 grams bran
100 grams ground oats
1 large onion - finely chopped
3 cloves garlic - finely chopped
2 sachets tomato paste (100 grams)
4 eggs - beaten
Generous dash Soy sauce
Large handful grated Parmesan cheese
Large handful grated mozzarella

Sweat the garlic and onion together in the mocrowave for about a minute or until soft
Pulse all the nuts and seeds in a food processor until chopped.
Preheat the oven to 180 C.
Prepare a medium loaf tin lined with baking parchment
Combine the cooked onions and garlic with all the other ingredients and mix well
Pour into your lined loaf tin, and bake for about 45 minutes or till firm and golden brown.
Allow to cool slightly, turn out onto a serving platter and peel away the parchment paper carefully.

This meal is equally tasty cold
You can vary the nuts and seeds to whatever combination you fancy
You can try variations on the Soy Sauce - use (vegetarian)Worcestershire Sauce instead, or add a dash of sherry
Use tinned chopped tomatoes instead of the sundried tomatoes, but these do give a more concentrated flavour

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