Roasted Nut Loaf

This classic vegan dish is always a winner! Serve with tasty fresh vegetables and plenty of vegan gravy.
Serves: 6
Prep: 20mins
Cook: 35-45mins

Ingredients:

• 1 tbsp olive oil, for brushing
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 100g or 3 ½ oz ground almonds
• 100g or 3 ½ oz cashew nuts, finely chopped
• 55g or 2 oz fresh wholemeal vegan breadcrumbs
• 100 ml or 3 ½ fl oz vegan stock
• finely grated rind and juice of 1 small lemon
• 1 tbsp finely chopped fresh rosemary leaves
• salt and pepper (optional)
• Fresh rosemary sprigs and lemon slices to garnish (optional)

Method

• Preheat the oven to 200°F or Gas Mark 6. Brush a 750 ml or 1 ¼ pint loaf tin with oil and line with baking paper.
• Heat the oil in a large saucepan, add the onion and fry over a medium heat, stirring, for 3-4 minutes until soft.
• Stir in the almonds, cashew nuts, breadcrumbs, stock, lemon rind and juice and rosemary. Season with salt and pepper, if using, and stir well to mix.
• Press the mixture into the prepared tin, brush with oil and bake in the preheated oven for 30-35 minutes until golden brown and firm.
• Turn out and serve hot, garnished with rosemary sprigs, lemon slices and pepper, if using.

Approved for: Adrenal Diet, Vegan

Filipa Bellette is Co-Founder of Chris & Filly Functional Medicine. She is an accredited Clinical Nutritionist & Functional Medicine Practitioner. She is also a Ph.D. thought-leader, award-winning writer, and regularly published as a guest blogger & in the media. Together with her husband Chris Bellette, Filipa has worked with over 2,000+ busy, burnout clients in the last 10+ years, and specialises in producing healthy, balanced, and happy Mums & Dads…or as she calls it, a Power Parent! Filipa’s own passion for producing high-performance Power Parents came from her own personal experience of Mummy Burnout, after having babies and juggling the demands of business, family, and her failing health.