Vegan nut roast recipe | Jamie Oliver vegan recipes

Ingredients

• 50g pine nuts, plus extra for decorating
• 50g linseed
• 50g sunflower seeds
• 100g unsweetened chestnut purée
• 50g gluten-free vegetarian suet
• 1 tbsp maple syrup
• Gluten-free flour, for dusting
• Spinach topping
• 2 tbsp rapeseed oil
• 300g chestnut mushrooms, sliced
• 260g baby leaf spinach, or frozen chopped spinach
• 1 tsp cracked black pepper
• 1 ripe avocado
• 100g silken tofu
• A pinch of ground nutmeg
• A squeeze of lemon juice
• ¼ sweet potato
• Olive oil