250g unsalted mixed nuts (we used hazelnuts, brazil nuts and almonds)
25g unsalted cashew nuts
½ onion, finely chopped
1 carrot, grated
100g sun-dried tomatoes, blended into a paste
1 egg, beaten
100g cheddar cheese, finely grated
½ tsp. dried sage
1 ½ tbsp. fresh parsley, chopped
2-3 garlic cloves, chopped
1 tsp. tamari
A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
Preheat the oven to 180C, 350F, gas mark 4 and line a loaf tin with greaseproof paper, greased with a little Lucy Bee Coconut Oil (to prevent sticking).
Blanch the chard/spinach in boiling water, then drain it and squeeze to remove all the excess water. Finely chop up the chard/spinach and set aside.
Put the mixed nuts and cashews into a food processor and pulse until finely chopped, making sure they don’t go to a powder. Alternatively, chop into fine pieces.
Pour the nuts into a large mixing bowl and add the remaining ingredients. Mix it all together, either with a spoon or your hands.
Tip the nut roast mixture into the loaf tin. Cut a piece of greaseproof paper to fit the top of the tin, grease it with a little Lucy Bee Coconut Oil and lay it over the top of the nut roast to prevent burning.
Bake in the oven for an hour, until the nut roast is cooked through. Turn out onto a serving dish and slice to serve.
Serve with your usual roast trimmings.
A great veggie alternative to meat, for a roast and is equally good served cold the next day.