Vegan nut roast
1 onion, sliced 50g sundried tomatoes, in oil, chopped 50g dried apricots, chopped 200g mixed nuts 1 carrot, grated 400g tinned lentils, drained 2 tbsp sesame seeds 1 tbsp garlic granules 2 tbsp mixed herbs 1 tbsp turmeric 2 tsp soy sauce Sea salt Black pepper grinder
Pre-heat oven to 180°C, 375°F, Gas Mark 4.
Heat a little of the oil from the sundried tomatoes in a pan and fry the onion for 5-10 minutes until golden. 3. Add the remaining ingredients and heat through. 4. Line a 20 x 10cm (8”x 4”) loaf tin with nonstick baking paper and spoon in the mixture, pressing down firmly with the back of the spoon. Bake for 50 minutes, allow to cool slightly before carefully inverting the tin onto a plate and removing the baking paper.