This vegan nut roast is perfect for autumn Sunday lunch, or for Christmas dinner. The leftovers work really well the next day in a sandwich too

The quantities below filled a 1lb loaf tin, enough for 3 to 4 adults

1 tbsp olive oil
1 onion – diced
1 carrot – grated
1 clove garlic -finely chopped
100g mushrooms – finely chopped
65g quinoa
65g red lentils
1 tsp oregano
1tbsp marmite
300g vegetable stock
1 tbsp light soy sauce
2 tbsp sunflower seeds
100g ground almonds
100g breadcrumbs

Heat the oil and fry the onion, carrot, garlic and mushrooms until softened

Add the quinoa, lentils, marmite and stock,bring to boil,then simmer gently with lid on for 15mins until the water absorbed

Add the soy sauce, seeds, nuts and crumbs, mix well over a medium heat till dryish then transfer to a lined loaf tin

Cover with foil and bake for 30 minutes at 200C, then remove foil and bake for a further 15 minutes

Gently tip out onto a serving plate or board and slice