3/4 Cup Walnuts
3/4 Cup Cashews
3/4 Cup Pecans
2 Pieces of Rye Bread
1 Red Onion
2 Garlic Cloves
1 Tsp dried Sage
1 Tsp dried Rosemary
4 Tbsp Cashew Butter
2 Tbsp Yeast Extract
1 Vegetable Stock Cube
1/2 Cup Almond Milk
2 Tbsp Avocado Oil (plus extra for greasing the tin)
Salt and Pepper
Cranberry Jus Ingredients:
1 Cup Cranberries
1/4 Cup of Water
Preheat the oven to 180 degrees. Oil the tin to avoid the nut roast sticking. You can use a normal loaf tin but I used a Bundt Tin so I could decorate the nut roast like a Christmas wreath.
Place the Nuts into the Dualit Chopper and pulse into the nuts are chopping into small pieces. Then add each batch of chopped nuts into a large mixing bowl and stir so all combine.
Using the Dualit Chopping bowl blitz the rye bread and add to the bowl of chopped nuts.
Chop the onion leek and carrots into small pieces then one by one add to the clean Dualit Chopping bowl and blitz until finely chopped.
Heat the avocado oil in a large frying pan and gently fry the onion, leek and carrots. Then add the vegetable stock cube with 2 Tbsp of boiling water, dried sage and dried rosemary, and stirring regularly.
Once the vegetables have browned slightly add the garlic and cook for a few seconds more.
Add the fried vegetables to the chopped nuts and rye bread bowl.
Then add the almond milk, cashew butter and yeast extract and stir the mixture well. Season with salt and ground black pepper and stir again.
Spoon the mixture into the prepared loaf tin. Press down with firmly to compact the mixture and bake for 40 – 45 minutes.
Meanwhile make the cranberry jus by adding the cranberries and water to a pan over a medium heat. Cover and let the mixture simmer for 4 minutes
Remove from the oven and leave in the tin for a few minutes before turning it out on a wire rack to cool.
Decorate with the fresh rosemary and the cranberry jus. then cut into slices and Enjoy 🙂