A Sunday Roast, very flexible so substitute in the nuts or beans you like.
100g dried aduki beans
100g dried cannelini beans
50g cashew nuts
1/2 medium onion
2 slices of toasted bread
2 tablespoons vital wheat gluten (not essential but it helps it all hold together)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon tomato ketchup
1 tablespoon golden syrup
1 tablespoon nutritional yeast
1 tablespoon soy sauce
The night before…
Soak the beans in one bowl and the nuts in another.
Boil the beans for 45 minutes
Drain the nuts
Put the toast, gluten, carrot, courgette, onion, half the nuts and half the beans into the blender and blend until smooth. Add the remaining herbs, beans and nuts, and pulse until mixed but with remaining texture.
Oil a loaf tin and bake for 30 minutes at 180c.
You can eat it at this point, but it improves if you let it cool and turn it out onto a baking sheet… And then…
Mix the glaze ingredients together and pour over the top of the loaf, bake at 200c for 20 minutes. Make sure it doesn’t burn.
Serve with roast potatoes, onion gravy and vegetables.
1 large onion, thinly sliced
1 tablespoon olive oil
200ml vegetable stock
1 tsp arrowroot
Fry the onion slowly in the oil, stir a little and then put the lid on. Don’t touch it for 10 minutes to let the onion caramelise. Add the stock and a roux made from the arrowroot and a little water. Cook for 5 minutes until glossy and thick.