Ve­gan nut roast

Pick Me Up! Special - - Touching Real Life -

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.

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