For the Nut Roast: 

• 220g mixed nuts 
• 220g wholemeal breadcrumbs 
• 1 medium onion, chopped 
• 3 tbsps olive oil 
• 2 eggs 
• salt and pepper 
• 2 cloves garlic, finely chopped 
• 1-2 tsps Vegemite or Marmite 
• 1 tsp fresh oregano or thyme 
• 1 tbsp chopped parsley 
• 100g grated Cheddar cheese 

For the Sauce: 

• 1 medium onion, diced 
• 2 tbsps olive oil 
• 1 tbsp flour 
• 2 tomatoes, diced 
• 125g mushrooms, finely choped 
• 300ml vegetable stock 
• 1/2 tsp oregano or thyme 
• 1 bay leaf 
• 1 tsp Vegemite or Marmite 
• 1 generous splash red wine 
• salt and pepper to taste 

1. Preheat oven to 180 C / Gas 4. Grease a baking tray.  
2. Finely grind the nuts in a food processor, the mix with breadcrumbs. Set aside.  
3. Heat the oil in a large frying pan. Saute the onion until golden. Add the contents of the pan to the breadcrumbs, mix well.  
4. In another bowl, beat together the eggs, garlic, vegemite, oregano, parsley, Cheddar, salt and pepper. Pour into nut mixture, mix and knead thoroughly. Let stand for 15 minutes.  
5. Shape the loaf into a 15cm long roll and transfer to prepared baking tray. Bake for 30-45 minutes until golden brown.  
6. Meanwhile, make the sauce. Heat the oil in a frying pan over medium heat. Saute onion until browned. Add tomatoes and continue to cook, stirring until the liquid evaporates and the tomatoes start to brown.  
7. Add the flour, stir through, then add the stock. Bring to the boil and continue to stir until the sauce thickens.  
8. Add the mushrooms, herbs, vegemite and red wine. Simmer for 20 minutes, stirring occasionally. Season to taste and serve-strained or unstrained. 
   

This recipe was provided by www.allrecipes.co.uk