Mini Mushroom Nut Roasts with Broccoli, Sweet Potato and Red Onion

1

Gather and prepare your ingredients. Preheat the oven to 200°C fan/220°C.

2

Place the nuts into a bowl and cover with freshly boiled water from a kettle. Set aside to soak for at least 5 minutes. Then drain and pulse in a food processor until no large pieces remain.

3

Heat half of the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion, carrots and celery with a sprinkle of salt and pepper. Cook, stirring often, for 4-5 minutes, until softened.

4

Add the mushrooms and cook for a further 4-5 minutes, until softened and reduced.

5

Add the garlic, thyme, miso and tamari and cook for 2-3 minutes, until darkened and fragrant. Turn off the heat.

6

Add the minced nuts, lentils and milled flax to the mushroom mixture. Stir to combine. Set aside to absorb for at least 5 minutes before scooping into balls about the size of a clementine. The mix should yield 22 mini nut roasts.

7

Place the sweet potatoes onto a baking tray. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Bake for 10 minutes, until softening but not fully cooked.

8

Remove the tray from the oven and add the mini nut roasts. Cook for a further 15 minutes.

9

Drizzle the remaining olive oil over the broccoli and red onion. Sprinkle with salt and pepper. Add to the tray with the wedges and broccoli. Cook for a further 5 minutes.