This wonderfully delicious recipe comes from Suma and will be a real hit with vegetarians, or with a slight adaptation perfect for vegans too. Big Thank You to Suma for the recipe!
125g blanched almonds
125g pine nuts
1onion finely chopped
Oil for frying
2 cloves of garlic finely chopped
Half teaspoon each of dried thyme, rosemary and pepper
3 tablespoons Suma tomato purée
Half white loaf of bread
1 tablespoon flat leaf parsley
150g Suma sausage mix
1 tablespoon vegetable boullion
Ready rolled puff pastry (or vegan substitute)
1 egg beaten or soya milk for glaze
Set oven to 180/ gas mark 4
Place all the nuts (except the chestnuts) on a baking tray and roast in the oven for 10-15 minutes (check them every 5 minutes and give them a shake) once they start to crackle and go a little darker they are ready.
Fry the onion in some oil. Add the garlic, herbs and pepper, stir in the tomato purée. Transfer to a large bowl.
Briefly blitz the nuts in a processor, add these to the onion mix.
De-crust the loaf, put in the food processor to make breadcrumbs – add this to the nut mixture.
Chop the chestnuts, cranberries and parsley by hand, add this to the mixture.
Make up the sausage mix with a little extra water and add to the main mixture with boullion, stir in more water as needed, so that the mixture holds together.
Unroll the pastry. Spoon the nut roast mixture onto it in a thick line across the longest edge.
Wrap the pastry around the mixture, making sure it is rolled tightly.
Leave an overlap before trimming off any excess pastry, and seal the ends with a little water.
Glaze the pastry ith beaten egg and decorate if desired with leftover pastry.
Bake the roast in the oven for approximately 40 minutes, until the loaf is piping hot and the pastry is golden brown.
Let me know your favourite vegetarian seasonal recipe!