Lentil and Nut Roast (Vegan and Gluten Free) - Good Eatings

Ingredients

• 0,6 cup / 130 g dry beluga or puy lentils
• 1 tsp vegetables stock powder
• 2 bay leaves
• 2 tbsp milled flax seed
• 0,75 cup/150 g mixed nuts, I used cashews, walnuts, pecans and hazelnuts
• 2 tbsp olive or rapeseed oil
• 1 onion (150 g), finely chopped
• 2 celery sticks (85 g), finely chopped
• 1 large carrot (100 g), grated
• 200 g chestnut mushrooms
• 3 garlic cloves, minced
• 2 tbsp soy sauce or tamari
• 1 tbsp balsamic vinegar
• 1 tsp vegan worcestershire sauce, optional (could sub marmite or vegemite)
• 6 sage leaves, finely chopped
• 1 tsp dried thyme
• 0,5 tsp dried rosemary
• Pinch of ground nutmeg, optional
• Salt and black pepper, to taste
• 0, 75 cup/105 g gluten free bread crumbs (or slightly more)
• A handful vegetable crisps
• A small handful roasted nuts
• Fresh sage leaves