275grammesunsalted mixed nutsif possible include walnuts, cashews and brazils
1large onionfinely chopped
200grammestinned chopped tomatoes
50grammessundried tomatoesin olive oil, drained and chopped
1tspvegetable stock concentrate
salt and pepperto taste
3largeonionspeeled, quartered and thinly sliced
30grammes Plain flour
500mlsvegetable stockmade up per instructions
1tspfresh sagefinely chopped
Preheat the oven to 180°C/gas mark 4. Blanch the spinach in boiling
water, then drain it well and squeeze out all the water. Chop the
spinach finely and set aside.
Tip the chopped nuts into a large mixing bowl and add the onion, carrot, tinned and sundried tomatoes, egg, cheese, sage, mint, parsley, spinach, garlic, stock and seasoning, then mix everything together
Spray some frylight all over the inside of a loaf tin and pour in the mixture. Cut a piece of greaseproof paper to fit the loaf tin and lay it over the top to stop it burning. Bake in the preheated oven for about an hour until set. Remove, leave to stand for a few minutes and turn out onto plate.
While the nut roast cooks, spray a small pan with frylight and sweat the onions for at least 20 minutes until soft and velvety.
Add the butter and once melted add the flour. Cook the onion roux for a minute or two, stirring all the time.
Add the red wine and still stirring cook for another minute or so.
Add the stock, and mix well until smooth: all the onions make this a very forgiving sauce so don’t worry too much about lumps. Stir gently while bringing to the boil and once thickened add the sage. Leave on a low simmer until ready to serve the nut roast.