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Nut/bean Roast

(serves 4)


  • ½ cup cashews

  • 1 can red kidney beans

  • 1 green pepper

  • ½ can tinned tomatoes

  • Olive oil

  • 200g mixed nuts

  • 1 onion

  • 1 carrot

  • 2 tsp cumin

  • ½ tsp paprika

  • ½  handful thyme

  • ½ handful fresh mint

  • 3 tblsp flax

  • 8 chopped sundried tomatoes

  • 2 garlic cloves



  • 200g mushrooms

  • 1 clove garlic

  • 2 tblsp soy sauce

  • 2 tblsp balsamic vinegar

  • 300ml vegetable stock

  • 1/3 cup coconut milk

  • 1 tblsp maple syrup



  1. Drain and rinse kidney beans and add to a blender

  2. Blender cashews and mixed nuts for only a few seconds so its just chopped small and not a fine powder

  3. Grate the carrot, chop the onion and green pepper and fry for about 5 minutes until mostly cooked, then add crushed garlic and cook for 2 minutes

  4. Add the nuts and vegetable mix to a large bowl with chopped sundried tomatoes and tinned tomatoes, chopped fresh herbs and all other ingredients

  5. Line a rectangular loaf tin with baking paper and enough to hang over the edge to be a cover for the loaf

  6. Put the mix into the tin and gently press down and spread with your hands, folds over the extra pieces of baking paper over the top which will stop it from burning

  7. Bake for 45minutes, remove from the oven and the tin and ready to serve

  8. While it is cooking though, make the mushroom sauce

  9. Chop into pieces and add to a large frying pan with a little olive oil, balsamic vinegar and soy sauce and fry for about 2 minutes until is softens, then add the crushed garlic and cook for a further 2 minutes

  10. Prepare the vegetable stock and add to the mushroom pan and simmer on low heat for about 3 minutes

  11. Transfer the mix to a blender and add the remaining ingredients and blend until smooth

  12. Pour into your preferred serving dish and serve with vegetables and the nut roast

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