Vegetarian Nut Roast with Onion Gravy

Nut roast

• 2 tbsp Olive oil
• 1 large Yellow onion
• 2 medium Carrot
• 300 g Cremini mushrooms
• 2 sprigs Fresh thyme
• 15 g Fresh parsley
• 200 g Cashew nuts
• 120 g Rolled oats
• 2 Egg

Onion gravy

• 1 tbsp Olive oil
• 1 large Yellow onion
• 2 sprigs Fresh thyme
• 2 tbsp Soy sauce
• 500 ml Vegetable stock

1. Heat the oven to 180°C (355°F). Lightly oil a loaf pan.
2. Finely chop 1 large yellow onion and slice the cremini mushrooms. Coarsely grate the carrots, strip the thyme leaves from 2 sprigs, and finely chop the parsley.
3. Heat 2 tbsp olive oil in a large frying pan over medium heat. Cook the onion with the grated carrot for 6 to 8 minutes until softened, then add the mushrooms and cook for 8 to 10 minutes until their liquid has evaporated and the pan looks fairly dry.
4. Tip the cooked vegetables into a mixing bowl and leave to cool for 5 minutes. Roughly chop the cashew nuts, then stir them into the bowl with the rolled oats, thyme leaves and parsley.
5. Beat the eggs, then mix them into the nut roast mixture until it holds together when pressed. Pack firmly into the loaf pan and smooth the top.
6. Bake for 35 to 40 minutes until the top is crisp and deeply golden, and the loaf feels set when pressed. Rest in the tin for 10 minutes so it slices cleanly.
7. While the nut roast bakes, make the gravy: heat 1 tbsp olive oil in the same frying pan over medium heat. Thinly slice the remaining yellow onion and cook with 2 sprigs fresh thyme for 12 to 15 minutes, stirring often, until soft and well browned.
8. Stir in the soy sauce, then pour in the vegetable stock and scrape up any browned bits from the pan. Simmer for 8 to 10 minutes until glossy and lightly thickened, then remove the thyme sprigs.
9. Turn out the nut roast, slice thickly, and serve with the onion gravy. If you like, spoon a little gravy over the slices just before serving to keep them moist.

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