Vegan nut roast recipe | Good Food

Ingredients

• 150g pearl barley (uncooked weight)
• 1 vegan vegetable stock cube (check the packet)
• 330g parsnips peeled and cut into chunks
• 2 tbsp ground linseeds (or flaxseed)
• 3 tbsp olive oil plus extra for greasing
• 1 onion halved and sliced
• 3 garlic cloves crushed
• 400g mixed mushrooms cleaned and sliced
• 5 rosemary sprigs, leaves stripped, plus extra to decorate if you like
• 6 sage leaves shredded
• 100g blanched hazelnuts toasted until golden
• 50g vegan Italian-style hard cheese grated (optional)
• small pack flat-leaf parsley finely chopped
• a good grating of nutmeg
• 3 tbsp pumpkin seeds
• handful parsnip crisps with sea salt & black pepper (optional)