PREP TIME: 30 MINS
COOK TIME:45 MINS
50g raw cashew nuts, chopped small 50 raw almonds, chopped small
50g sunflower seeds, roughly chopped
2 tablespoons soy sauce
2 tablespoons olive oil plus more for greasing the tin
2 medium onions, finely chopped
1 stick celery, finely chopped
2 cloves garlic, finely chopped
200ml tinned chopped tomatoes
1 carrot, grated
160g cooked black or puy lentils
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
200g cooked white quinoa
3 tablespoons B12 nutritional yeast flakes, or 1 tablespoon Marmite
2 tablespoon plain flour
50g dried cranberries (optional)
2 large free range organic eggs, beaten
freshly ground black pepper, to taste120g buckwheat flour
I’ve worked on this recipe over the years fand feel it makes a tasty centrepiece for a roast dinner. You can prepare the roast a few days before, keep it chilled in the fridge and then pop it in to the oven to bake when you are ready delicious with a generous pouring of gravy over the top and the side dishes I have been posting. I suggest you have a dollop of horseradish sauce on the side, too. This recipe serves six to eight, so double the quantities and cook in two loaf tins if you are making it for a larger gathering. Left overs can be made in to a ssandwich the next day with some Thousand Island dressing.
Preheat the oven to 180°C/gas mark 4. Grease and line a 23 x 13cm loaf tin with greaseproof paper, then brush a little oil on the paper too.
In a dry frying pan over a medium heat, toast the chopped cashews, almonds and sunflower seeds for 2–3 minutes until lightly browned. Add the soy sauce and toss to coat the nuts. Remove from the heat and tip the toasted nuts and seeds into a large mixing bowl. Set aside.
In the same frying pan, heat the oil and gently fry the onions and celery for 10 minutes until golden and cooked through. Add the garlic, chopped tomatoes, grated carrot and cooked lentils, mix well and sauté for a couple of minutes, then tip into the bowl containing the toasted nuts and mix together.
Add the herbs and the remaining ingredients to the bowl and mix until well combined. Season with black pepper to taste.
Transfer your mixture to the prepared loaf tin and push down in to the tin evenly. Bake for 30 minutes. Remove from the oven and turn out onto a baking tray. Peel off the greaseproof paper, then put the roast back into the oven for a further 15 minutes until golden and cooked through. Let it rest for 5 minutes before slicing – this will allow it to firm up slightly and make it easier to slice. Place on a serving dish and cut into slices with a sharp carving or bread knife