4 garlic cloves

1 onion

1 carrot

100g Gruyere cheese

50g sundried tomatoes

1 egg

200g fresh spinach

200g tinned chopped tomatoes

250g unsalted mixed nuts

25g unsalted cashew nuts

½ tsp dried sage

½ tsp fresh mint, chopped

1 ½ tbsp fresh parsley, chopped

1 tsp stock concentrate

Salt & pepper

Butter for greasing

Hearty, nutty and flavorful.

Great alternative for a traditional Sunday roast or as the meat alternative.

Preheat the oven to 180°C/gas mark 4.

Peel and crush the garlic, sprinkle with salt and olive oil and leave to infuse.
Finely chop the onion. Grate the carrot and the cheese.

Roughly chop the sundried tomatoes.
Beat the egg.
Blanch the spinach in boiling water, then drain it well and squeeze out all the water.
Chop the spinach finely and set aside.
Put the mixed nuts and cashews in a food processor and pulse until finely chopped, but take care not to reduce them to powder.
Tip the nuts into a large mixing bowl and add the onion, carrot, tinned and sundried tomatoes, egg, cheese, sage, mint, parsley, spinach, garlic, stock and seasoning, then mix everything together well.
Grease a loaf tin with butter and pour in the mixture.
Cut a piece of greaseproof paper to fit the loaf tin, grease it and lay it over the top to stop it burning.
Bake in the preheated oven for about an hour until the nut roast is cooked through.
Turn it out onto a plate for slicing.