Ingredients
250g porridge oats
200g chopped mixed nuts
200g cannellini or butter beans
1 onion, finely chopped
1 clove garlic, chopped
vegan egg replacer (equivalent to 1 egg)
2 tsp marmite
100g vegan pesto (optional)
1 tbsp tamari sauce
black pepper
Preparation
Gently fry the onion and garlic until soft.
Meanwhile, put the porridge oats into a bowl and cover with 1/2 pint of boiling water - leave to absorb water for 10 minutes. Then stir - you should quickly get a thick porridge - add a little extra boiling water if too dry and difficult to stir.
Stir yeast extract and then egg replacer (powder then water) into porridge mixture.
Mash beans and add to porridge mixture with chopped nuts and onions. Stir in pesto sauce, tamari sauce and black pepper (to taste).
Transfer the thick mixture into a well greased oven proof dish and bake in the middle of an oven at Gas mark 6 for 50 minutes.
Allow to stand for at least 20 minutes before carving - nut roast gets firmer as it cools.
