Ingredients
Equipment
Method
- Preheat your oven to 400F / 200c
- Onto an oven tray, add your mixed nuts.
- Cook the nuts for around 15 minutes.
- Pulse through a food processor for a few seconds. Keep them coarse in texture.
- Into a large pot, heat your oil on medium heat for around 30 seconds.
- Add onions and cook down for 5 minutes or until translucent.
- Now add in your celery, pepper, carrot, garlic and mushrooms.
- Cook for 10 minutes or until the vegetables have softened and nicely roasted.
- Keep the pot on medium heat and add in your tomato paste, herbs + spices, roasted nuts, bread crumbs and, cooked quinoa.
- Cook for another 5-10 minutes, stirring gently to make sure everything is well combined.
- Prepare your flax egg by mixing the ground flaxseed with about 40ml of water.
- Remove the pot from heat and let it cool for a few minutes before adding the flax egg, ground chia seeds, and nutritional yeast.
- Stir well and check seasoning. Adjust with salt and pepper.
- Line baking tins or tray with parchment and lightly grease with oil.
- Begin adding your roast mixture into the tin and make sure to pack it down as you go.
- You really want everything to be tight and compact. If you do this properly you will end up with a perfect roast shape.
- Decrease oven temperature to 375F / 190c and bake in the oven, covered with tin foil for around 45 – 50 minutes.
- Once cooked remove from oven and let it cool in the tin for around 10 minutes before removing and cutting into pieces.
- Serve with tomato sauce or vegan red wine gravy.
- Merry Christmas!
