Preparation time 40 minutes, cooking time 1.5 hours, serves 4
1 Tablespoon Olive Oil
1 Large onion, chopped
4 Garlic cloves, finely chopped
2 X 400g (13oz) cans chopped tomatoes
20g (3/4oz) Basil
125g (4oz) mushrooms, chopped
125g (4oz) wholemeal breadcrumbs
125g (4oz) pecan nuts (chopped)
125g (4oz) ground almonds
1 tablespoon Tamari
1/2 teaspoon yeast extract
Salt and pepper
1. Heat the olive oil in a large, heavy-based saucepan, add the onion, cover and cook gently for 10 minutes, stirring from time to time. Stir in the garlic and cook for a minute or two longer, then add the tomatoes. Cook uncovered, for about 20 minutes, or until the liquid has disappeared and the mixture is very thick.
2. Meanwhile, remove one good sprig of basil for garnishing and set aside; roughly chop the rest.
3. Tip half the tomato mixture into a large bowl and add the chopped basil, mushrooms. breadcrumbs, pecan nuts, almonds, tamari, yeast extract and egg. Mix well and season with salt and pepper.
4. Line the base and wide sides of a 500g (1lb) loaf tin with a strip of nonstick baking paper. Spoon the mixture into the tin, smooth the top and cover lightly with another piece of nonstick baking paper. Bake in a preheated oven, 180c (350f), Gas Mark 4, for 1 hour.
5. Let the nut roast stand for 3-4 minutes to settle while you reheat the remaining tomato mixture and season with salt and pepper. You could thin it with a little water for a pouring consistency if you wish, or leave it chunky.
6. Slip a knife around the edges of the nut roast, turn it out and strip off the paper. Garnish with the reserved basil sprig and serve in cluck slices, accompanied by the tomato sauce.
Start this recipe by making the tomato sauce: use some of it in the nut roast mixture and serve the rest or the sauce with the cooked nut roast.