Walnut Roast

Walnut Roast

  • 10g sunflower oil
  • 200g diced onion
  • 100g dice celery
  • 150g dice carrot
  • 200g  sliced Portobello mushrooms
  • 20g garlic finely sliced  
  • 200g walnut rough chopped and toasted for 5 mint at 180C
  • 350 g cooked green lentils
  • 300g cooked quinoa
  • 100g GF oats
  • 70g tomato puree
  • 30g tamari
  • 30g maple syrup
  • 15g Nutritional yeast
  • 20g Bouillon powder
  • 10g flaxseed  meal
  • 2g salt
  • 2g black pepper
  • 8g mix herbs dry
  • 2g cayenne pepper
For the glaze :
  • 50g tomato paste
  • 30 g Apple cider vinegar
  • 40g maple syrup
  • 20g tamari
Preheat the oven to 180C. Line a 9x5 loaf tin with parchment and set aside

In large pan, sauté the onion, carrot, celery, mushroom and garlic until carrots are tender, about 5 minutes. Season with salt, pepper, cayenne, mix herbs. Add tomato puree, tamari, bouillon and cook for another 5 minutes.

Transfer vegetables to the bowl of food processor and add remaining ingredient excluding the walnuts. Process until s dough starts for form.

Add walnuts and pulse to mix them with do but don’t blend them.

Transfer dough to the prepared loaf tin, pressing down with spatula. Smooth the top and prepare the glaze,

Whisk all glaze ingredients together and   pour over the loaf.

Cover with tin foil and bake for 20 minutes, then remove foil and bake uncovered for another 5 min
Remove loaf from the oven and allow to cool for 5 minutes before slicing and serving.