Harvest nut roast with gravy
TM6 TM5 TM31

Harvest nut roast with gravy

3.4 (14 ratings)

Ingredients

Harvest nut roast

  • 2 tbsp olive oil, plus extra for greasing
  • 100 g sourdough bread, torn into pieces
  • 75 g roasted cashews, unsalted
  • 80 g raw almonds
  • 1 sprig fresh rosemary, leaves only
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 3 sprigs fresh flat-leaf parsley, leaves only
  • 80 g full cream milk
  • 500 g water
  • 250 g parsnip, peeled and cut into pieces (1-2 cm)
  • 250 g carrot, peeled and cut into pieces (1-2 cm)
  • 250 g potato, peeled and cut into pieces (1-2 cm)
  • 250 g turnip, peeled and cut into pieces (1-2 cm)
  • ¼ tsp sea salt, to taste
  • ¼ tsp ground black pepper, to taste
  • 1 brown onion (approx. 150 g), cut into halves
  • 3 tsp Moroccan spice mix
  • ½ tsp ground chilli
  • 400 g canned cannellini beans, rinsed and drained (approx. 250 g after draining)
  • 2 eggs
  • 80 g walnuts, cut into pieces

Traditional style gravy

  • 80 g red onion, cut into halves
  • 3 garlic cloves
  • 2 tbsp olive oil
  • 150 g cashews
  • 2 tsp red wine vinegar
  • 1 tbsp plain flour
  • 2 tbsp soy sauce
  • 1 tbsp nutritional yeast
  • 300 g water

Nutrition
per 1 portion
Calories
3161.3 kJ / 752.7 kcal
Protein
23.5 g
Carbohydrates
41.3 g
Fat
52.3 g
Saturated fat
7.4 g
Fiber
15 g
Sodium
835.8 mg

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