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Preheat oven to 180°C/ 350°C.
Heat olive oil in a large pan and add onion, celery and garlic. Cook for 5 mins until onion has softened.
Stir in chopped mixed nuts and rosemary and cook for 3 mins. Stir in oregano, paprika and chilli powder, cook for 1 minute. Add mushrooms, stir well and cook for 5 mins until mushrooms have shrunk into mixture.
Transfer the cooked veg and nuts to a mixing bowl and stir in butter to mixture whilst it’s still hot. Add currants, sultanas, breadcrumbs, chia seeds and mix until combined. Finally crack eggs into bowl and mix until fully combined.
Transfer mixture to a lined loaf tin and bake for 45 minutes. Allow to cool before slicing into 6-8 portions.
Nutritional Info
Cals – 372g
Carbs – 29g
Protein – 9g
Fats – 25g
Ingredients
Serves Serves 4-6
For The Nut Roast
- 2 tbsp of extra virgin olive oil.
- 2 ribs of celery - chopped.
- 1 onion - chopped.
- 2 cloves of garlic - thinly sliced.
- 2 sprigs of fresh rosemary - leave picked from stem and roughly chopped.
- 150g of mixed nuts - roughly chopped or blended coarsely.
- 4 chestnut mushrooms
- Tbsp of oregano.
- Tsp of smoked paprika.
- Pinch of chilli powder.
- 100g of dried currants.
- 100g of dried sultanas
- 100g of breadcrumbs.
- Tbsp of chia seeds.
- 30g of unsalted butter.
- 2 eggs
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