Ingredients
1 tbsp extra virgin olive oil
1 red onion, diced
2 garlic cloves, crushed
2 tbsp balsamic vinegar
1 carrot peeled & cut into small chunks
200g mushrooms1 can mixed beans, drained & rinsed (240g drained)OR combine:
60g chickpeas
60g red kidney beans
60g black eyed beans
60g haricot beans1 can green lentils, drained & rinsed
50g pecans, chopped
50g pistachios, chopped
50g Brazil nuts, chopped
1 large handful spinach
1 tsp dried rosemary
1 tsp dried thyme
1 tbsp nutritional yeast
1/2 tsp salt
Method
Step 1
In a large saucepan, on medium heat, drizzle in the EVOO and sauté red onion for a few minutes, then mix in the garlic and balsamic vinegar.
Step 2
Add the carrot, mushrooms, rosemary, thyme, nutritional yeast and salt. Mix and cook for 8 mins until the carrot starts to soften.
Step 3
Add mixed beans, lentils & spinach, mixing in and letting the spinach wilt.
Step 4
Put a handful of crushed pecans, pistachios and brazil nuts to one side, then add what's left to the saucepan and mix with the rest of the ingredients.
Step 5
Remove half the mixture and blend in a food processor until it looks like large crumbs. Just watch out you don't over-blend it.
Step 6
Add blended half back into the pan and mix with other half of the mixture.
Step 7
Empty mixture into a bowl and put in the fridge for at least 30 mins. You can leave overnight too if you're prepping in advance!
Step 8
Preheat oven to 180c and line a 2lb loaf tin with parchment paper. Add remaining crushed nuts to the base of the tin, then carefully fill with nut roast mixture, push down so it's compact.
Step 9
Place in oven for 55-60 mins, allow to cool slightly before removing from the tin. Then slice and enjoy!
Overall rating