Nut Roast Nuggets (for 6)

150gr unsalted cashews, ground

150gr walnuts, ground

1 onion, finely chopped

2 tbl olive oil

2 cups button mushrooms, finely sliced

1 cup carrot, finely grated

4 medium, firm tomatoes, chopped

2 tbl tomato paste

2 tsp dried herbs, your choice

4 tbl flour

6 slices bread, crust removed, chopped

• Preheat the oven to 180°C.

• Saute the onion in the olive oil for a few minutes until golden, then add the mushrooms for a few more minutes.

• Add the tomatoes, carrot, herbs and tomato paste and simmer for 5-10 minutes.

• Combine the nuts, flour and bread. Stir in the tomato mixture vigourously to mix well.

• Divide the mixture into 12 large muffin tins. Press a walnut half on each.

• Bake for 30-40 minutes until the top is firm and browned .

• Serve with vegan gravy, apple sauce or tomato sauce and roast vegetables.