Quinoa & red pepper nut roast

ingredients

Serves 8-10

• 150g mixed nuts, sunflower and pumpkin seeds, toasted

• 150g quinoa

• 1 red onion, chopped finely

• 1 red pepper, small dice

• 1 clove garlic, chopped finely or grated with a Microplane

• 150g mushrooms, chopped roughly, but fairly small

• 180g cooked chestnuts, chopped finely or blitzed in a food processor

• 1 tsp dried oregano

• 5 tbsp plain or GF flour

• 2 heaped tbsp tomato purée

• 2 heaped tsp Dijon mustard

• 150g cheddar cheese, grated

• 2 tsp sea salt

• 3 large eggs, beaten

• Black pepper

Method

1. Preheat the oven to 180ºc. Line a 2lb loaf tin with parchment, or I like to use a liner as they just slot in.

2. Put the nuts, sunflower and pumpkin seeds on a tray and roast for 7-8 minutes. Set aside to cool.

3. Heat the olive oil in a large pan and add the onions, pepper and garlic, frying gently for 10-12 minutes until soft.

4. Next add the mushrooms and cook for a further 8-10 minutes, letting any excess liquid evaporate.

5. While the veg is cooking, blitz the chestnuts in a food processor to a bread crumb texture and then put in a bowl. If you don’t have a processor, just chop finely.

6. Add the chestnuts, oregano and flour, mixing well and then the tomato purée, mustard, cheddar, nuts, seeds, salt and finally the beaten eggs. Combine well.

7. Spoon the mix into the tin, press it down lightly, so it sticks together and cover with a piece of tin foil. Place in the oven for 30 minutes then remove the tin foil and put back in for another 15 minutes.

8. Serve with my red onion gravy roasties and lots of greens.

tip

• If you have any left overs, once cooled, slice the roast and freeze with baking parchment separating each piece, so they don’t stick together. As my daughter is veggie, I like to have a few slices in the freezer ready for when we have a chicken roast.

• I also do the same with my red onion gravy - freeze a few portions so I always have a nice homemade sauce for her.