Mum’s Vegan Nut Roast


  • 2 red onions
  • 2 leeks
  • 2 carrots
  • 3 cloves of garlic
  • A handful of spinach
  • 100g mushrooms
  • 100g mixed nuts
  • 25g dried cranberry and apricots
  • Fresh herbs of your choice
  • Salt and pepper
  • 1 table spoon of cashew butter
  • 100g pumpkin
  • 100g sweet potato


Dice and boil sweet potatoes and pumpkin.

Chop up and gently brown the red onions in a hot pan with the leeks, carrots, garlic, mushrooms, spinach, fresh herbs, salt and pepper.

Once they are cooked and soft remove the pumpkin and sweet potato from the pot, drain and mash together. Add all the ingredients together in a large bowl with mixed nuts, finely chopped up, dried cranberries and apricots.

Line a loaf tin with greaseproof paper and place a third of the mix and press down with a spoon to ensure there are no air pockets. Place rest of the mix and press down into the tin mould.

Transfer to an oven and roast on a medium heat 200C for about 30 mins.

If you find the mixture too wet, add a handful of breadcrumbs or a a tablespoon of cornflour to thicken.