Harvest nut roast

Ingredients:

* 2 tbsp olive oil

* 100g sourdough bread, torn into pieces

* 75g roasted cashews, unsalted

* 80g raw almonds

* 1 sprig of fresh rosemary, leaves only

* 2tsp dried thyme

* 2tsp dried oregano

* 3 sprigs fresh flat-leaf parsley, leaves only

* 80g oat milk

* 500g water

* 250g parsnip, cut into 1-2cm cubes

* 250g carrot, cut into 1-2cm cubes

* 250g potato, cut into 1-2cm cubes

* 250g turnip, cut into 1-2cm cubes

* ¼ tsp sea salt, to taste

* ¼ tsp ground black pepper, to taste

* 150g chopped brown onion 

* 3 tsp Moroccan spice mix

* ½ tsp ground chili

* 400g canned cannellini beans, 250g after draining)

* 2 flax eggs

* 80g walnuts, cut into pieces

 

Preparation:

* Preheat oven to 180°C. Grease and line a loaf tin (25 x 9 x 11 cm) and set aside.

* Place bread, cashews, almonds, and herbs into a food processor and chop, scrape down the sides of the processor.

* Add milk and combine. Transfer into a bowl and set aside. 

* Steam parsnip, carrot, potato, and turnips, and season with salt and pepper. 

* Add chopped onion to the pan, and add oil, Moroccan spice, and ground chili, then sauté.

* Add cannellini beans, flax eggs, walnuts, and reserved bread mixture and combine. 

* Transfer into a bowl with steamed vegetables and stir to combine.

* Transfer the mixture to the loaf tin and bake for 35-40 minutes (180°C), until golden brown. Set aside to cool for 10 minutes.

* Serve with gravy of choice.