- 250g bunch thin baby carrots
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 tbsp olive oil, plus extra for the tin
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 5 tbsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- 2 tbsp milled flaxseed
- 1 large onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 celery stick, finely chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 2 garlic cloves, chopped
- 350g mixed mushrooms, finely chopped
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 3 rosemary sprigs, leaves picked and finely chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 tsp tomato purée
- 2 tsp tamari or dark soy sauce
Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…
- 1 tbsp smoked paprika
- 100g pecans
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 50g hazelnuts
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 400g can green lentils, drained
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 400g can chickpeas, drained
- 40g ground almonds
- handful of sage and thyme leaves
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
You will need
- 6 mini loaf tins (silicone ones work well)
Heat the oven to 200C/180C fan/gas 6. Scrub and trim the carrots, and cut them in half lengthways or into quarters if large. Toss the carrots with 1 tbsp olive oil and 2 tbsp maple syrup in a bowl. Season well, and tip onto a baking tray. Roast for 20-25 mins until tender and starting to caramelise.
Meanwhile, mix the flaxseed with 4 tbsp water and leave to thicken. Heat 1 tbsp olive oil in a frying pan, and fry the onion and celery until soft and translucent, about 10 mins. Add a splash of water if you need to, to stop them from catching. Stir in the garlic, mushrooms, rosemary, tomato purée, tamari and paprika, and fry for another 10 mins until the mushrooms are tender. Remove from the heat and leave in a bowl to cool slightly.
Put the pecans and hazelnuts in a food processor and blitz until roughly chopped. Add the lentils and chickpeas and blend again until you get a thick, dry paste.
Combine the nuts and pulses, mushroom mixture, ground almonds, 2 tbsp maple syrup and soaked flaxseed in a bowl with a good amount of seasoning. Mix everything well using your hands.
Oil six holes of a mini loaf tin and line each with a strip of baking parchment. Trim and cut the carrots to fit in the base in a snug single layer, cut-side down. Roughly chop any remaining carrots and mix them through the nut roast mixture. Pack it firmly into the tins and smooth over. Bake, uncovered, for 20 mins. Leave to rest for 10 mins before inverting onto a serving plate, or plates. Fry the sage and thyme in the remaining 1 tbsp olive oil until crisp, then stir through the remaining 1 tbsp maple syrup. Spoon over the nut roasts to serve.
Make one large nut roastIf you’d rather make one big nut roast, put the mixture in a 900g loaf tin, and roast at 200C/180C/gas 6 for 1 hr.