Categories: Main

Ingredients

• 1 1/2 cup mixed nuts
• 1 1/2 wholegrain breadcrumbs
• 1 medium onion, chopped
• 3 tablespoons olive oil
• 2 eggs
• salt and pepper
• 2 cloves garlic, finely chopped
• 1-2 teaspoons vegemite
• 1 teaspoon fresh oregano or thyme
• 1 tablespoon chopped parsley
• 1/2 grated cheddar cheese
• 1 medium onion, diced
• 2 tablespoons olive oil
• 1 tablespoon flour
• 2 tomatoes, diced
• 1/2 cup mushrooms, finely choped
• 1 1/2 cups vegetable stock
• 1/2 teaspoon of oregano or thyme
• a bay leaf
• 1 teaspoon vegemite
• a generous splash of red wine
• salt and pepper to taste

Directions

1. eheat oven to 350.

2. Process or grind the nuts till well ground and mix together with the breadcrumbs in a bowl.

3. Fry the onions till golden in the oil and then add them and all the the oil to the bowl and mix through.

4. Beat the eggs with the remaining ingredients and pour into the nut mixture.

5. Mix well and knead thoroughly together.

6. Let stand for 15 minutes then shape it into a roll about 15cm long and place in a greased baking dish or tray.

7. Bake for 30-45 minutes till golden brown.

8. Make the sauce while the roast is cooking; in a medium size pot over a medium heat, cook the onion in the oil until it turns brown.

9. Add the tomatoes and continue to cook- stirring until the liquid has evaporated and the tomatoes are starting to brown.

10. Add the flour, stir through, then add the stock.

11. Bring the sauce to the boil and continue stirring until it thickens.

12. Add the mushrooms, herbs, vegemite and red wine and simmer for 20 minutes, stirring occasionally.

13. Season to taste and serve-strained or unstrained.

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