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!