Time saving tip: Bake a few days in advance, freeze, then defrost for an hour or so on Christmas morning just enough to slice neatly and then arrange the individual slices on a baking sheet and ‘double bake’ for super crispy edges and to heat though. Amazingly time-saving on Christmas morning!
- 1 cup chopped nuts/seeds ( a mix of almonds, walnuts and sunflower seeds)
- 1 tbs olive oil (if sun-dried tomatoes are not in oil)
- One onion diced
- Three garlic clove minced
- 1 large carrot grated
- 1 medium parsnip
- 1 cup cooked black beans
- 1/2 cup sundried tomatoes (approx 6)
- 1 cup dry porridge oats
- 2 heaped tbs flax (or chia )
- small handful fresh parsley
- small handful fresh oregano
- 1 tsp dried mixed Italian herbs
- 2 tbs tamari soy sauce
- Salt and pepper to taste
- Up to ¼ cup vegetable stock if needed
- Step 1 Pre-heat oven to 180C. Coarsely grind any nuts/seeds and set aside. if you are using sun-dried tomatoes not in oil add them here (if soft in oil add with veg)
- Step 2 Sauté vegetables in olive oil for 5 mins until soft- add sun-dried tomatoes if in oil.
- Step 3 Mix all ingredients in large bowl adding sautéed vegetables to it. Mix and mash together well and add stock only if needed to achieve a sticky (but not wet) consistency. Add more oats if mixture is too wet.
- Step 4 Press mixture firmly into a greased and lined 20cm loaf pan or cake pan. Bake for approx. 45 mins until cooked through and golden on top. If adding the glaze brush this on generously 10 mins before the end of the cooking time .
- Step 5 Let the loaf sit for 10 mins before turning out of the tin.
- 2 tbs tomato puree
- 1 tbs balsamic vinegar
- 2 tbs maple syrup
- 2 tbs apple puree (plain applesauce)
Mix all ingredients together and brush on top of the loaf with a pastry brush in a generous layer. I add the glaze towards the end of the bake time to seal the roast but reduces the risk of burning.