Roasted Pumpkin Nut Loaf. Vegan and Free From

Roast Pumpkin Nut Loaf. Vegan and Free From

Remember Remember the fifth of November

Gunpowder, treason and plot.

I see no reason why gunpowder treason,

Should ever be forgot!

😀

Don’t you just love this time of year? The trees are turning golden with so many colour variations you could almost make a rainbow! There are pumpkins, squashes, apples, parsnips and chestnuts to enjoy! The weather is changing but it’s not yet as cold as it usually is… but that’s no excuse not to have a roaring log fire! 😀 

Please remember the animals today if you are letting off fireworks… or going out and leaving them home alone! Dogs especially can become incredibly anxious with all of the sudden loud noises! Maybe put the radio on louder than normal to mask the sounds a bit and make sure the windows are doors are shut and curtains drawn to further muffle the noises.

So, we’re now home from our travels and I was wondering if I should post a ‘what to eat when you’ve not been shopping’ meal 😛 or if I should post the chocolate dip which I concocted yesterday or as it’s Bonfire night whether a simple potato recipe would suffice! However, as I haven’t yet posted my pumpkin recipe, I decided that I should post that… it’s great for using up leftover pumpkin, or cooking some fresh so you have a tasty meal / snack / lunchbox filler all week! This great recipe can also be made into a wellington style dish – encased in a delicious pastry (with or without an addition of cheese) and served to guests (like my Mum!) 🙂

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Gather

• 300g roasted/baked pumpkin or squash flesh
• 100g (1 medium) onion chopped
• 300g carrot finely grated
• 50g brazil nuts
• 50g cashew nuts
• 3 tablespoons nutritional yeast
• 1/2 teaspoon Italian herb mix
• Salt to taste (I used pink Himalayan)
• 50g porridge oats (gluten free if required)

Prepare

1. Put the pumpkin in a food processor and add the onion followed by the carrot.
2. Add the brazils and cashews and process until the nuts have been broken into smaller pieces.
3. Mix in the nutritional yeast, herbs and salt then do a taste test. Add more salt if required.
4. Lastly add the oats and process until mixed in. Tip into a prepared tin / dish and flatten the top.
5. Cook on the middle shelf at Gas Mark 4 (350f / 180c) for 60-75 minutes. There should be a slight give when cooked and the top will be browned. The loaf will firm up on cooling.
6. Run a knife around the dish to loosen the loaf, then allow to cool before attempting to remove.
7. Enjoy!

Serve & Store

• Serve hot as part of a delicious roast dinner with potatoes and fresh vegetables.
• Eat with a tasty mixed salad – hot or cold;
• Make into roast pumpkin nut wellington and serve with a vegetable gravy or tomato based sauce.
• Slice and use as a sandwich filling – on its own or with some salad.

Pumpkin all roasted and ready.

Have a slice of roast pumpkin nut loaf… delicious just as it is!

Perfectly baked… can you let it cool enough before munching!

Flaky pastry with a roast pumpkin nut loaf filling.