Layered Nut Roast with Orange Sauce


First Layer

  • 225g chopped mixed nuts
  • 110g fresh wholemeal breadcrumbs
  • 1tsp mixed herbs
  • 1small onion, chopped
  • 1tbsp oil
  • 1 rounded tsp yeast extract
  • 170ml hot water
  • 1tbsp vegan margarine

Second Layer

  • 170ml cold water
  • 110g vegan sausage mix, dry
  • 1small onion, chopped
  • 1tbsp vegetable oil
  • 1tbsp tomato puree

Third layer

  • 30g fresh breadcrumbs
  • Handful fresh parsley
  • 50g mushrooms, chopped and fried
  • Juice of 1 lemon
  • 25g vegan margarine
  • Seasoning

Orange Sauce

  • 570ml orange juice
  • 50g plain flour
  • Juice of 1 lemon

  1. Grease and line a 450g loaf tin

First Layer

  1. Mix together the nuts, breadcrumbs and herbs. Fry the onion in the oil and add to the mixture. Melt the yeast extract in hot water and add to the mixture along with the margarine. Season to taste and mix well.

Second Layer

  1. Mix the cold water into the sausage mix and leave for 10 minutes. Fry the onion in oil add, along with the tomato puree, to the sausage mixture.

Third Layer

  1. Grind the breadcrumbs with the fresh parsley, for colour, and mix with the other third layer ingredients.

Assembly and cooking

  1. Put approximately 2 thirds of the first layer in the bottom and up the sides of the tin. Add second layer followed by the third layer. Finish with the remainder of the first layer. When cut it will show three colours.
  2. Cook for approximately 1½ hours in a moderate oven, 180°C/350°F/Gas 4. Allow to stand for 10 minutes then remove paper. Meanwhile, liquidise together all the orange sauce ingredients and heat until fully thickened to serve with the roast.