Category: VFL

Name: Nut Roast Tree
Prep time: 30 min
Cook time: 1 h
Yield: 12
Ingredients: FOR THE NUT ROAST; 6 tbsp vegan butter or olive oil; 3 medium onions, finely diced; 4 garlic cloves, minced; 750g carrots, grated; 300g cashew nuts, lightly toasted; 150g pecans, lightly toasted; 300g fresh breadcrumbs (or panko); 4-5 tbsp tahini; 3 tbsp soy sauce; 1½ tsp Marmite; 1½ tsp tomato purée (optional, for extra depth and colour); 1½ tbsp vegetable stock powder (or ¾ of a stock cube); 1½ tsp dried thyme; 1½ tsp dried sage; ¾ tsp dried rosemary; ¾ tsp ground nutmeg; ¾ tsp black pepper; ¾ tsp salt (adjust to taste); A small bunch of fresh parsley, finely chopped; 1½ tsp fresh thyme leaves (optional); FOR THE CRANBERRY GLAZE; 200g fresh or frozen cranberries; 100ml orange juice; 75g caster sugar (adjust to taste); A pinch of salt; 1 tsp cornflour mixed with 1 tbsp water; FOR DECORATION; Pomegranate seeds (for ’baubles’); Fresh rosemary sprigs (for ‘garlands’)

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