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 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
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.
Add the carrot, mushrooms, rosemary, thyme, nutritional yeast and salt. Mix and cook for 8 mins until the carrot starts to soften.
Add mixed beans, lentils & spinach, mixing in and letting the spinach wilt.
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.
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.
Add blended half back into the pan and mix with other half of the mixture.
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!
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.
Place in oven for 55-60 mins, allow to cool slightly before removing from the tin. Then slice and enjoy!