Ingredients (serves 3-4):
- 50 g pine nuts
- 50 g linseed
- 50 g sunflower seeds
- 100 g unsweatened chestnut purree
- 50 g vegan almond lard
- 1 tablespoon maple syrup
- a bit of corn starch for dusting
- 1 tablespoon virgin olive oil
- 500 g fresh spinach
- 1 ripe avocado
- 100 g silken tofu
- pepper & salt
- 1 teaspoon lemon juice
- 700 g potatoes
- 500 g sweet potatoes
- 30 g Ghee or butter
- 100 ml soy cream
- 50 g parmesan cheese
Put nuts and seeds in a pan and roast for 3-4 minutes, constantly tossing to prevent from burning. Transfer to food processor and add the other ingredients for the base. Blitz until it comes together into a ball. It will be sticky to begin with.
Place on a large baking paper and sprinkle with corn starch to make it easier to roll out. Roll out with a rolling pin as thin as possible (less than 5 mm). Put into a large shallow baking tin.
Prick the pastry all over with a fork, cover with baking paper, fill with baking beans or rice and bake blind for 12-15 minuts at 180 °C. Leave to cool on a tray, leaving the oven on.
Peel potatoes and sweet potatoes. Steam potatoes for 5 minutes, than add the sweet potatoes and steam for another 15 minutes.
Heat the oil in a pan and wilt in the spinach for a minute. Season with salt and a bit of pepper.
Blitz the spinach with the avocado flesh and the silken tofu. Season with nutmeg, salt and lemon juice.
Mash the potatoes with Ghee, soy cream, parmesan cheese and season with nutmeg and salt.
Assemble the nut roast by spreading the spinach filling over the base. Add the potato topping and sprinkle with parmesan cheese. Gratinate under the grill for 3 minutes, then serve immediately.