Vegan Nut Roast with Ballymaloe Cranberry Sauce | Ballymaloe Foods

Ingredients

• 50g dried red lentils
• 300ml water
• 1 vegan-friendly vegetable stock cube
• 3 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 3 carrots, finely chopped
• 2 celery sticks, finely chopped
• 1 small leek, finely chopped
• 1 parsnip, finely chopped
• 2 garlic cloves, crushed
• ½ tsp smoked paprika
• ½ tsp cayenne pepper
• Sea salt and freshly ground black pepper
• 300g mixed nuts, finely chopped or roughly ground
• 85g dried cranberries
• 25g milled flax seeds
• zest of 1 lemon
• zest of 1 orange
• 4 tbsp peanut butter
• Ballymaloe Cranberry Sauce