This plant-based version of the Christmas favourite nut roast is full of flavour and perfect for vegan, vegetarians and meat-lovers alike.
Toast the nuts and seeds in a dry pan over medium heat until golden then add to a food processor and pulse into a coarse meal with a few bigger pieces visible. Heat a pan over medium heat. Add olive oil, onion and garlic and fresh herbs and cook until onion is soft. Then add chopped mushrooms and a pinch of salt and cook until golden. Add butternut squash and a good splash or two of water or veggie stock, cover and cook until the squash is tender, checking and stirring often. Mash and transfer to a bowl. Add the spices, salt and pepper, chopped nuts and seeds, balsamic vinegar, tomato paste, flax egg mix, breadcrumbs and flour and mix well. If dry add a splash of water. Add to a lined loaf tin and spread evenly. Bake for 25 to 30 mins. Meanwhile, you can prep the gravy by heating oil in a medium pot over low heat. Add onion and cook until soft before adding the mushrooms and thyme and cook until golden. Add the flour and mix in before adding the sauces and spices and mix well. Next, slowly add the milk whisking as you go. Then add the stock and bring to a simmer while you keep whisking until it thickens. Finally, add the nutritional yeast and more salt if needed. Add some extra water if too thick.