Family Nut Roast

Family Nut Roast

230g mixed nuts chopped
1 onion chopped
2 garlic finely minced
240ml vegetable stock
2 tbsp soy sauce
1 tbsp oil from chargrilled peppers antipasto
3-4 Chargrilled peppers from the jar(optional)
2 tbsp chia seed
6 unsweetened dried apricots finely chopped
1 tsp each dried thyme rosemary sage
1 slice brown bread
4 dark rye Ryvita

1. Preheat oven to 180C
2. Line a 2lb loaf tin, and lay chargrilled peppers from the jar at the bottom of your tin.
3. Sauté onions and garlic in the antipasto oil from jar, then set aside.
4. Add soy sauce to vegetable stock, stirring in chia seed and herbs, set aside.
5. Process nuts, bread, ryvita until roughly chopped.
6. Add chopped apricots until well combined.
7. Finally, add the stock and blend until smooth.
8. Bake for 40 mins until cooked through.
9. Cool in tin before turning out onto serving platter removing liner.

Notes:
You can substitute chargrilled peppers antipasto for olive oil and other toppings.