250 g unsalted mixed nuts
25 g unsalted cashew nuts
1 an onion, finely chopped
1 carrot, grated
200 g tinned tomatoes, drained and chopped
1 egg, beaten
100 g Gruyere cheese, finely grated
1 tsp finely chopped fresh mint
1 tbsp parsley, chopped
1 garlic clove, crushed
1 tbsp vegetable stock
0 Salt and black pepper
0 Butter, for greasing
1 Preheat the oven to 180°C/160˚C fan/gas mark 4. Blanch the spinach in boiling water, then drain in a colander and use your hands to squeeze out all the water. Chop the spinach finely and set aside.
2 Put the mixed nuts and cashews in a food processor and pulse until finely chopped.
3 Tip the nuts into a large bowl and add the onion, carrot, tinned tomatoes, egg, cheese, mint, parsley, spinach, garlic, stock and seasoning. Use your hands to mix everything together thoroughly.
4 Lightly grease a loaf tin with butter. Pour in the mixture and cover loosely with tin foil.
5 Bake in the oven for about an hour until the nut roast is cooked through.
6 Meanwhile, make the mushroom sauce. Gently heat the oil and butter in a pan over a medium heat, then add the onion. Cook gently for 4-5 minutes or until transparent. Add the garlic and cook for another 1-2 minutes.
7 Add the mushrooms and rosemary and cook gently for a further five minutes.
8 Add the stock, then season to taste and simmer, covered, for 10 minutes.
9 In a cup or small bowl, mix the cornflour and water until they form a paste. Stir this into the mushroom sauce to thicken it.
10 Remove the nut roast from the oven and allow to rest for 5-6 minutes, then turn it out onto a board. Cut into even slices and serve with the mushroom sauce.