This Christmas centrepiece is good for using what you might already have in your cupboard and can also help cut food waste (Serves 4-6 and can be eaten cold on Boxing Day).

Ingredients:

• 8 oz /225 g coarsely chopped nuts (brazils, hazels, cashews, peanuts or a mixture) or mashed cooked beans (e.g. kidney, butter, haricot).
• Chopped large onion.
• 2-3 cloves of garlic, crushed.
• 6 oz/ 170g grains such as rolled oats or wholemeal breadcrumbs.
• 2 tablespoons of soya or gram flour.
• 1 tablespoon yeast extract e.g. Marmite. Alternatively, use shoyu (soy sauce).
• 1 tablespoon herbs (thyme, sage, rosemary, mixed).
• 15oz tin of tomatoes or equivalent in left-over cooked vegetables.
• 1 teaspoon of chilli powder – only if you like it spicy.
• I tablespoon of vegetable oil (sunflower, rapeseed etc).
• 2 tablespoons of sesame seeds – optional.
• Pepper to taste.

Instead of oats or breadcrumbs, try crumbed leftover sandwiches and make up the quantity with buckwheat flour, barley flour, rice flour etc..

Method:

1. Mix all dry ingredients and flavourings together.
2. Either fry chopped onion with garlic or liquidise and add to dry mixture.
3. Chop tomatoes/left-over vegetables and mix in enough to make it similar to a stiff cake mixture. Add water if necessary.
4. Oil a bread tin or cake tin and fill with the mixture.
5. Place in a pre-heated oven (400F, 200C) for 30 minutes.
6. Turn out the roast and slice carefully.

Further Options:
Add sautéed chopped vegetables such as peppers, courgettes, carrots, parsnips or mushrooms prior to adding liquids to the mix.
Include a layer of fried mushrooms when the loaf tin is half full.

Serve with:
Cranberry and orange sauce (reduced sugar), mushroom sauce or a vegan gravy (available in supermarkets and health food shops but check label says vegan)
Roast parsnips
Carrot sticks
Brussel sprouts with roasted flaked almonds
Chestnuts
Roast potatoes
Roast sweet potatoes

This recipe was created by Rob of 3valleyvegns.org.uk