Nut Roast

By vdub

Ingredients

• 200 g mixed nuts
• 230 g cooked haricot (navy) beans
• 2 medium onions
• 1 medium carrot
• fresh chives (optional)
• cumin seeds
• 1 tsp dried parsley
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp dried sage
• 1/2 tsp dried rosemary
• 150 ml water or stock
• 2 tblsps passata or pureed tomatoes
• extra virgin olive oil
• sea salt & freshly ground black pepper

Details

Servings 1
Adapted from glutenfreescdandveggie.blogspot.co.uk

Preparation

Step 1

Set the oven to 180°C. Tip the nuts into a food processor and chop until fine. Put in a bowl.

Process beans until chunky

Mix nuts and beans

Heat a tablespoon of extra virgin olive oil in a deep frying pan and sprinkle in a few cumin seeds. Chop onion and dice carrots and add to oil

Cook over a medium heat until the vegetables have softened.

Chop some chives if you are adding them into the mix then add to the pan with the other herbs.

Pour in the water or stock and cook for about ten minutes until the water has boiled away.

Mix in the passata then add the beans and nuts.

Line or grease a 2lb loaf tin. Spoon the mixture into the tin and level the top with a fork.

Bake in the oven for about 30 minutes or until the top begins to brown. Tip on to a pla