Nut Roast (Vegan, Paleo, Gluten-Free)

🧂 Ingredients

• 2 tablespoons flaxseed
• 5 tablespoons water
• 1 medium leek

  pale green and white parts, diced
• 1 large carrot

  diced
• 2 medium celery sticks

  diced
• 250 g mushrooms

  diced (10 medium mushrooms)
• 3 tablespoons olive oil
• 1/4 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon cinnamon
• A pinch of pepper
• 1 clove garlic

  diced
• 150 g mixed nuts

  almonds, walnuts, Brazil nuts, pumpkin seeds
• 1/4 cup dried cranberries

  35 g or 4 dried apricots, diced
• 1/4 cup sun-dried tomatoes

  diced
• 1 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 vegetable stock cube

  crumbled
• 2 tablespoons Tamari

  sauce or coconut aminos
• 1/2 teaspoon bicarb soda
• 1/4 cup cassava flour
• 1/4 cup almond meal
• 1-2 tablespoons BBQ sauce

  or tomato sauce (optional)
• Toasted almond flakes
• Pumpkin seeds
• Extra dried fruit and mint

Instructions

• 1 Combine flaxseed with water in a small bowl, stir and set aside for 10-15
  minutes. It will expand and thicken. 
• 2 Preheat the oven to 200 C / 395 F.
• 3 To prepare the vegetable mix, make sure to dice everything very finely to get
  the best texture of the loaf. You can use a food processor or chop by hand. 
• 4 Cook the veggies.
  
  Preheat a large frying pan over medium heat. Add chopped leeks, carrots, celery
  and mushrooms together with 3 tablespoons of olive oil and salt. Cook for 15
  minutes, stirring every couple of minutes, until softend, reduced in size and
  turned golden brown. 
• 5 Right at the end, add paprika, dried thyme cinnamon and pepper and stir through.
  Add garlic, if using. 
• 6 Make the nut mix.
  
  Place the nut mix ingredients into a food processor. Whiz together until the
  nuts are ground up into small pieces, like crumbs but not too fine as we still
  want some crunch and texture. 
• 7 Transfer the nut mixture to a large mixing bowl. Add the cooked vegetables and
  sprinkle with bicarb soda, cassava flour and almond meal. Add the flaxseed mix.
  Mix well, making sure everything is well incorporated. It should feel like a
  very thick, course mixture you can mold in your hands. 
• 8 Prepare a loaf tin.
  
  I used a 25-cm/ 9-in long loaf tin, but you can use a shorter one (the final nut
  roast will be taller), a round tin (more like a cake) or you can even shape it
  by hand to bake without a tin. Brush the middle of a large piece of parchment
  paper with a little oil. 
• 9 Place the paper inside the tin and transfer the nut roast mixture inside. Press
  it down using your fingers. Make sure it's compact and firm throughout. Either
  fold the overlapping parchment paper over the top or wrap the tin with foil and
  pop in the 200 C / 395 F oven, middle shelf for 30 minutes. Then, remove the
  foil (unfold the paper or cut it off) and place the nut loaf back in the oven
  for 20 more minutes for the top to brown. 
• 10 Remove the loaf from the oven and let the tin cool down for a few minutes.
  Either lift the edges of the paper to remove the loaf or turn the tin upside
  down onto a cutting board/platter. Serve the loaf brushed lightly with barbecue
  or tomato sauce and sprinkled with extra garnishes like nuts, seeds and dried
  fruit. 

Nutrition Info