Vegan Nut Roast — Plantfullness

Ingredients

• 100g Red Lentils
• Bay Leaf / Sage / Thyme for Bouillon
• 350ml Vegan Organic Bouillon (Marigold)
• 50g Sun-dried tomatoes
• Tomato Puree
• 1 Large Onion, Chopped Finely
• 2 sticks celery, Chopped Finely
• 4 garlic cloves, Chopped Finely
• 200g Chestnut Mushrooms, Chopped Finely
• 1 red pepper, halved, deseeded and Chopped Finely
• 1 Large Carrot, Grated
• Butternut Squash
• Porcini Mushrooms
• 50g dried apricots, chopped
• Cranberries
• Organic Porridge Oats ground to flour
• 200g mixed nuts, chopped ( walnuts, pecans, hazelnuts, Brazil nuts,cashews, almonds, pistachio roughly chopped) Extra for topping)
• 50g mixed seeds ( sunflower seeds and pumpkin sees)
• 1 ½ tsp dried mixed herbs
• 1 tsp soy sauce
• Liquid Smoke
• 1 tsp turmeric
• 1 tsp dried oregano
• 1 tsp smoked paprika