Hulled Barley Bread with tomato sauce.selective focus

Vegan Go-To Sunday Nut Roast

Servings: 6-8 (dependent on appetite!)
Cooking Time: approx. 1hr 20mins


1 brown onion, thinly sliced
50g sundried tomatoes, chopped (save the oil)
50g Just Natural Organic unsulphured apricots, chopped
200g Just Natural Organic mixed nuts
1 carrot, grated
1 x 400g tin of Organic Kitchen lentils
2 tbsp Just Natural Organic unhulled sesame seeds
1 tbsp Just Natural Organic garlic granules
2 tbsp Just Natural Organic mixed herbs
1 tbsp Just Natural Organic turmeric powder
2 tsp soy sauce
Salt and pepper to taste

How to Make it

  1. Preheat the oven to 180°C.
  2. Using some of the sundried tomato oil, heat a frying pan on the stove and add the onion, cooking until golden and softened.
  3. Add all remaining ingredients and stir until everything heated through and coated evenly.
  4. Grease and line with baking paper a 20cm x 10cm loaf tin and spoon the nut loaf mixture in, pressing the surface down firmly.
  5. Bake for 50 minutes.
  6. Let cool slightly, then invert onto a plate and either top with seasoned Organic Kitchen passata, or slice and serve with a generous drizzle of your favourite veggie gravy.  Delish.