1 hour 10 mins total
10 mins prep
1 hour cook time
-2 medium sweet potatoes, peeled and cut into cubes
-1 medium carrot, grated
-1 small red onion, chopped
-100g chestnut mushrooms, finely
-8 almonds, chopped
-8 brazil nuts, chopped
-8 walnuts, chopped
-8 cooked chestnuts, chopped
-1 tbsp dairy free butter/spread
-2 tbsp mixed seeds (pumpkin, linseed
-2 tbsp balsamic vinegar
-2 tbsp polenta
-1 tsp dried basil
-1/2 tsp dried oregano
- Boil your sweet potato for 15 minutes. When they are soft, drain and mash the potato. Add dried oregano, salt and pepper and mix well. Set aside and let it cool.
- Set your oven to 180
- Fry your butter in a large frying pan and add your onions. Gently fry for 5 minutes. Add your mushrooms, grated carrot and dried basil. Add a splash of olive oil if the pan is too dry. Fry until your vegetables have softened. Add your balsamic vinegar and mix well. Take off the heat.
- Add your heated vegetable mix to your sweet potato mix. Throw in all of the nuts and mix everything together.
- Put your mixture into a bread loaf tin and pour your polenta evenly over the top. Sprinkle your seed mix on top and place in the centre of your oven for 40 minutes.
-If you’re making roast potatoes, keep your oven to a higher temperature and just make sure you cover your nut roast with tinfoil for the first 25 minutes.
-To save on time, chop your onions and mushrooms while your sweet potato is boiling and grate your carrots and chop the nuts whilst your onion is frying.