MUSHROOM & NUT ROAST | Silvaback Fitness

Cook time : 85mins

Serves 8

Per serving : 390kCal / Carbs 29g / Protein 10g / Fat 26g

300g Raw Mixed Nuts

2 tbsp Olive Oil

1 Onion (finely chopped)

1/2 Leek (finely chopped)

2 Stalks Celery (finely chopped)

1 Large Carrot (grated)

75g Mushrooms (chopped)

2 tsp Garlic (minced)

65g Tomato Paste

2 tbsp Tamari

150g Panko Breadcrumb (gluten-free if required)

2 tbsp Ground Flaxseed

75g Dried Cranberries (diced)

20g Fresh Parsley

Salt & Cracked Pepper

Start by preheating the oven to 180°C/350°F/gas 5.
Line a medium sized loaf tin with baking paper and spray it with olive oil cooking spray.
Next, pour the nuts into a food processor and blend until finely chopped. Set aside.
Bring a large skillet to medium-high heat and add the onion, leek, celery, carrot, mushrooms and garlic. Cook for 1-2 minutes.
Stir through the tomato paste and tamari and cook the veggies for about 10 minutes or until softened.
Transfer the processed nuts to a large mixing bowl and add the breadcrumbs, ground flaxseed meal, cranberries and parsley.
Add the cooked veggies and mix with your hands to create a dough.
Transfer to the loaf tin, place in the oven and cook for 40-50 minutes.
Allow to cool for 15 minutes before removing from the tin and slicing.