Carrot and Cashew Nut Roast

Method:

Serves 4-6

A Christmas classic! Serve with roast vegetables and vegan gravy.

Fry the onion and garlic in the oil until soft. Mix with all the other ingredients and season to taste. Place the mixture in a greased standard loaf tin (900g). Cover with foil and bake at 180 degrees Celsius for 1 hour. Remove foil and bake for an additional 10 minutes. Leave to stand in baking tin for at least 10 minutes before turning out.

Ingredients:

1 medium sized onion, chopped
2 cloves of garlic, crushed
1 Tbsp olive oil
450g carrots, cooked and mashed
65ml of stock from cooked carrots
225g cashews, ground
100g wholemeal breadcrumbs
1 Tbsp light tahini
1½ tsp caraway seeds
1 tsp nutritional (yeast) extract or Marmite
Juice of half a lemon

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