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The Best Nut Roast Recipe for Celebrations!
Ingredients
  • subheading: For the Squash Layer:
  • 500 g butternut squash peeled and deseeded, cut into bite sized chunks
  • 1.5 tbsp olive oil
  • 10 fresh sage leaves
  • 1 small red onion peeled and diced
  • salt and pepper to taste
  • subheading: For the Spinach Layer:
  • 400 g frozen whole leaf spinach defrosted and thoroughly drained
  • 2 cloves garlic crushed
  • 2 tsp vegan red wine
  • 1 tsp vegan butter
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • salt and pepper to taste
  • subheading: For the Beetroot Layer:
  • 400 g cooked beetroot
  • 150 g ground almonds
  • salt and pepper to taste
  • subheading: For the Nut Layers:
  • 800 g mixed nuts I used 200g each of walnuts, Brazils, cashews and almonds
  • 400 g onion peeled and chopped
  • 2 tbsp olive oil
  • 1 tsp dried sage
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tbsp Marmite
  • 2 tbsp vegan red wine
  • 1 tbsp soy sauce
  • a generous grinding of fresh black pepper
  • ½ tsp salt
  • 1 tbsp tahini
  • 100 g breadcrumbs
Steps
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