Easy vegan nut roast

• flax↗2 tbsp milled tbsp
• butternut squash↗400g g

  peeled, seeded, cut into 3 cm cubes

• olive oil↗3 tbsp tbsp

  plus extra for the tin

• za'atar↗2 tbsp tbsp
• ground cumin↗2 tsp tsp
• ground coriander↗2 tbsp tbsp
• red onion↗1

  finely chopped

• celery stalk↗1

  finely chopped

• chestnut mushrooms↗250g g

  finely chopped

• garlic clove↗1

  minced

• miso paste↗2 tbsp tbsp
• pistachios↗200g shelled g

  coarsely chopped, plus extra to serve

• chestnuts100g cooked g

  finely chopped

• breadcrumbs↗100g fresh g
• parsley↗½ small bunch of

  finely chopped

• журавлина↗200g fresh or frozen
• легкий коричневий м’який цукор↗4 tbsp
• зерна гранату↗

  для подачі

Step-by-step instructions

1. 1

   Mix the flaxseed with 4 tbsp water in a small bowl and let it thicken. Preheat the oven to 200 °C/180 °C with convection/gas 6. Toss the pumpkin into a baking dish with 1 tbsp olive oil, za'atar, cumin and coriander. Cover the dish with foil and bake for 30‑35 minutes, or until the pumpkin is soft but still holds its shape. Grease the loaf pan with 900 g oil and line it with parchment.

2. 2

   Heat the remaining oil in a pan and sauté the onion, celery and mushrooms for 10‑15 minutes, or until they become soft. Add the garlic and miso paste, stir.

3. 3

   Transfer the pistachios, chestnuts, breadcrumbs and parsley into a bowl, then add the flax mixture, the sautéed vegetables and the roasted pumpkin. Season well.

4. 4

   Place the cranberries in a saucepan with sugar and cook for 3‑4 minutes, or until the sugar melts and the cranberries just start to soften. Spread them in the base of the loaf pan, let stand for 5 minutes to set slightly. Spoon the nut roast mixture on top, pressing and smoothing the surface with a spoon. Cover with foil and bake for 25 minutes, then remove the foil and bake another 25 minutes. Let rest for 15 minutes, then turn onto a serving plate, removing the parchment. Garnish with extra chopped pistachios and pomegranate seeds, and serve.