250 g mixed nuts – walnuts, almonds, cashews, hazelnuts and sesame seeds
1 onion, chopped
1 clove of garlic, chopped
2 organic eggs
400 g fresh tomatoes (peeled if you like) or 1 can tomatoes, drained
2-3 tbsp nutritional yeast (for non dairy version) (original recipe calls for 150 g cheddar cheese, grated)
1 tablespoon fresh parsley, finely chopped
1 teaspoon thyme, finely chopped
2 teaspoons fresh sage, finely chopped
½ teaspoon fresh mint, finely chopped
1 teaspoon fresh lemon juice
1 teaspoon mustard
salt, pepper
coconut oil (or as per original butter)
Instructions
Preheat the oven to 180C (350F). Grease a round form (diameter 20-22 cm) with coconut oil, line with parchment paper then grease the paper also with coconut oil.
Place the nuts (except sesame seeds) in a dry frying pan over medium heat. Toast, stirring gently, until golden and fragrant.
Remove to a bowl and leave to cool. Whiz in a food processor until very finely chopped; the mixture should still be loose, not a purée.
In a large bowl, combine the ground nuts with the onion, garlic, herbs, tomatoes, sesame seeds, nutritional yeast, eggs, lemon juice and seasoning with salt and pepper. Mix thoroughly.
Pour the mixture into the form and bake for 40-50 minutes on 180C (350F) until firm and golden brown.
Recipe by From fertility to postnatal recovery with Andrea Conolly-Balazs at https://yoganutrition.com/recipes-nutrition/mains/meatless-monday-nut-roast-delicious/