Spiced Vegan Nut Roast

Ingredients

1 Puff Pastry Sheet1 Large Leek1 Large Onion8 Garlic Cloves3 Carrots250g Mushrooms180g Cooked Whole ChestnutsHandful of WalnutsHandful of Cashew NutsHandful of Almonds1 Tbsp Miso Paste3 Bread Slices1 Tsp Chilli Powder1.5 Tsp Garlic Granules1 Tsp Pepper1 Tsp Cumin2 Tsp SaltHandful Parsley (fresh or Dried)Olive Oil

Method

1. Slice the leek into 4 quarters sprinkling salt and pepper and a drizzle of oil. Let that roast in the oven for 20 mins at 180C2. In a food processor, blitz the carrots, onion, garlic cloves, mushroom, chestnuts, almonds, cashew nuts, walnuts and bread. Heat some oil sautéing all the above together on low heat3. Once the Leeks are roasted, blitz it the best you can with a splash of water and add it to the mixture. Ensure all components are cooked through. Add the chilli powder, garlic granules, salt, pepper, cumin, miso paste and parsley. Mix well using your hands. Taste it a little and adjust with more seasonings if needed4. Unroll a puff pastry sheet and place the filling on both ends in a log shape. Roll inwards on both ends and tightly secure all edges ensuring no filling can come out. Feel free to do an egg wash on top all over. Place in the oven to bake at 170 for 1-1.5hours. Let it sit for 15-20 minutes before slicing