Ingredients

30g/1oz of vegan margarine
2 sticks of celery, finely chopped
1 medium leek, finely chopped
1 and a half cups of hot water
1 teaspoon of yeast extract or Stock powder
550g/16oz of ground cashew nuts (or other nuts of your choice – almonds work well too)
2 Tablespoons of soya flour
2 teaspoons of fresh herbs – winter savoury is great (if using dried 1 teaspoon)
160g/6oz of white bread crumbs.
salt and pepper to taste
sage and onion stuffing

Method

• Melt the margarine (in a large pan for mixing) and cook the celery and leek in it for a few minutes.
• Mix the yeast extract into the hot water (alternatively you could use any stock you like) and add this to the leek and celery.
• Stir in the soya flour, nuts, herbs, breadcrumbs and salt and pepper and mix well.
• Allow to cool slightly while you grease a loaf tin.
• Place half the nut roast mixture in the tin and press down well – then add the sage and onion stuffing (pressing down well again) and place the rest of the nut roast mixture on top.
• Bake in the oven for about 40 minutes at 180C/360F then turn
  out of the tin and slice.