Credits: Exceedingly Vegan
INGREDIENTS (4 portions):
Step 1: vegan nutroast ingredients:
- 200ml cold water
- 75g chickpea flour (=gram/besam flour)
- 5 tbsp soy sauce
- 1 tbsp tomato puree
- 1 heaped tsp garlic paste
Step 2: vegan nut roast step 2 ingredients:
- 1 tsp mixed herbs
- 150g chopped mixed nuts
- 50g breadcrumbs
- Black pepper
Step 3: Other ingredients:
- 2 carrots
- Olive oil
- Some salt
Step 4: vegan tahini gravy ingredients:
- 100ml hot water
- 5 tbsp tahini
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1/2 tsp garlic paste
- 1/2 tsp onion powder
Preheat your oven to 180C (360F).
Mix together all ingredients so that there are no lumps. This is important as the chickpea flour might be bitter and hard to digest if there are lumps left. You can also pour the mixture into a blender and blend if you don’t like to do it by hand.
Add in the other step 2 ingredients and mix together well.
You can either buy ready mixed chopped mixed nuts or chop your own. I used a mix of walnuts, hazelnuts and pumpkin seeds and let my food processor do the job for me. You can also let a blender blade do the job for you. Just blend small amounts of nuts for a few seconds . Be careful though that you don’t end up with nut flour.
Pour the mixture into a round baking tin lined with baking paper. Grease the sides with a bit of olive oil.
Even the mixture out with a spatula.
Step 3: Peel 2 carrots and quarter them. Now place the carrot slices on the mixture in a star shape and push them in a bit.
Drizzle some olive oil (or any suitable oil you have available) on top and season to taste with a dash of salt.
Bake in the preheated oven for 45 min.
In the meantime prepare the tahini gravy.
Add all tahini gravy ingredients into a bowl and mix together until you get a nice smooth gravy.
Take the nut roast out of the oven and serve with a nice and refreshing green salad on the side. Pour some tahini gravy on top and enjoy.