Vegetable and Almond Loaf (Vegan)

This is a variation on my traditional Christmas nut roast recipe. This year I added extra vegetables, as suggested by some of my readers, and this worked out really well. This loaf has quite a sweet taste and slices well.

Serves 4-6

• 1 medium onion, finely chopped
• 1 tbsp olive oil
• 100g/4oz sweet potato, grated
• 50g/2oz chestnut mushrooms, grated
• 175g/7oz almonds, ground or finely chopped 
• 2-3 slices of wholemeal bread, made into breadcrumbs
• 100ml (approx) water or vegetable stock
• juice of 1 lemon
• 1 tbsp chopped fresh herbs (I used sage and parsley), or 1 tsp dried herbs

Gently fry the onion in 1 tbsp olive oil, until soft. Then add the sweet potato and mushrooms. 

Cook for a few minutes on a low heat, until softened, stirring regularly.

Stir in the nuts and breadcrumbs and mix well.

Add the herbs and season to taste.

Add the lemon juice and enough stock/water to make a firm but not dry mixture. Add more breadcrumbs or water if needed.

Tip mixture into a greased and lined loaf tin and press down.

Cover tin with foil (uncover for the last 10 minutes).

Bake for 40-50 mins at 180C/170C Fan/350F/Gas 4.

Remove from the oven and allow to cool for 5-10 minutes before turning out and slicing. 

Refrigerate any left overs and use cold in sandwiches.

Suitable for freezing before or after cooking.

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