3 large handfuls mixed nuts ( I include almonds, walnuts and Brazil nuts as standard but anything else is a bonus!)
1 large red/ white onion roughly chopped ( red onions contain more anti oxidants but being organic is more important)
3 cloves garlic roughly sliced
5 roughly sliced chestnut mushrooms
1 teaspoon paprika
1 teaspoon mixed herbs ( you can use dried in this recipe)
1 tablespoon tamari
dash lemon juice
1 tablespoon Worcestershire sauce
tablespoon avocado / olive oil for Tray and pre cooking onions etc
Pre heat oven to 180 dc
Get your baking tray out and drizzle with oil so nut roast doesn’t stick
In a pan gently sweat the onions, garlic and mushrooms for just a couple of minutes
to the food processor add the nuts and the onion/ mushroom mix.
Gently pulse to combine but no more.
Add the herbs, lemon juice paprika, tamari and Worcestershire sauce. Season as well.
Gently pulse once more bringing the sides down with a spatula to ensure consistency is uniform throughout.
Transfer to your tray and mould in to a loaf shape.
Pop a foil cover over and put in the overnight for approx 25 mins.
This can be taken out and saved to heat when needed or take foil off and put back in the oven for further 10-15 minutes.
You want the top to go crunchy but NOT burned!
Take out and serve generous slices with delicious miso gravy ( I make mine with cornflour) and all your toast accoutrements!
Enjoy any day of the week.