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NUT ROAST

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Ingredients: 

  • 240g red kidney beans
  • 250g puy lentils
  • 4 cloves of garlic
  • 1 small onion, finely chopped
  • 2 carrots (roughly 80g), grated
  • 80g dried cranberries
  • 100g chestnuts, cooked
  • 30g pumpkin seeds
  • 50g pecans
  • 50g walnuts
  • 1  tbsp tomato puree
  • 1 tsp smoked paprika
  • ¼ tsp ground cloves
  • ¼ tsp cinnamon
  • 3 tbsp oats
  • 2 tbsp soy sauce
  • Salt/pepper

Method:

  1. In a pan, saute your onion and garlic.
  2. Either chop your carrots into small chunks or place in a blender and pulse then remove.
  3. Now, to the blender, place half of the nuts, half of the lentils, and half of the kidney beans, along with the spices, oats, soy sauce, and tomato puree.
  4. Once a paste has formed (not too smooth), add in the rest of the nuts, pulses, and onion and garlic mixture and pulse until you have a good consistency, but still with some chunks.
  5. Fold through the carrots and cranberries.
  6. Taste your mixture, adjust the seasoning.
  7. If too wet, add more oats, too dry, add a touch of water.
  8. Bake for 40 minutes or until a crust has formed on top.
  9. Serve in slices, with a rich gravy.
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