Vegetarian Nut Roast with Vegetable Gravy

Recipe and photo: Liz Sinner - vegelizous

1. Roast the whole organic walnuts and BIOG organic hazelnuts in a pan without oil until they are golden brown. This usually takes about 5 minutes. Roughly chop the walnuts and hazelnuts.
2. Preheat the oven to 180°C.
3. In a large bowl, mix together the organic ground hazelnuts, organic ground almonds, organic breadcrumbs, walnuts, hazelnuts, herbs and spices.
4. Finely chop the leek. Melt the BIOG organic butter in a pan over a low heat and add the leek when it’s completely melted. Sauté over a low to medium heat for about 3 minutes. Add the BIOG organic flour and fry for another minute. Pour in the organic vegetable stock stirring constantly to avoid lumps and let simmer for 3 minutes. Let cool for 5 minutes and then add to the other ingredients. Mix well (you can also use your hands).
5. Roughly chop the BIOG organic sun-dried tomatoes. Add the sun-dried tomatoes and the egg to the mixture and make sure to mix until everything is well combined.
6. Line a loaf tin with baking paper, and transfer the mixture into the pan. Use your hands, to evenly distribute the mixture. Bake for 45 minutes.
7. While the nut roast is in the oven, prepare the gravy: Wash all the vegetables (you don’t need to peel them) and chop them roughly. Heat the BIOG organic olive frying oil in a large saucepan and sauté all the vegetables for 5 minutes. Add the tomato paste and herbs, and fry for another 3 minutes. Deglaze with organic red wine and organic vegetable stock. Reduce the heat and let simmer for about 20 minutes, or until thickened and reduced to the consistency of your liking. Strain through a coarse sieve and season to taste. Add a little cornstarch if the gravy is too liquid or water if it is too thick.
8. Turn the nut roast out onto a serving platter and cut into 2-3 cm thick slices. Serve with the vegetable gravy, and accompany with roast potatoes and braised red cabbage or some lamb’s lettuce.