Vegan nut roast with redcurrant port sauce

Instructions

1 Whiz the nuts and chunks of bread in a food processor to make coarse crumbs, then empty out and set aside. Put the celery, onion, garlic and herbs in the food processor and whiz until finely chopped.

2 Heat the oil in a frying pan, then add the celery mix and cook over a medium heat for 5 min. Stir in the tomato purée and cook for 1 min. Add the port and the mustard and cook for 2–3 min until the liquid has evaporated, then remove the pan from the heat.

3 Mash the veggie sausages with a fork in a large bowl. Add the nut mixture and the cooked veg mixture, season with lots of freshly ground black pepper and stir well until combined.

4 Line a 2lb loaf tin with baking paper and spray with oil. Spoon in the filling, pressing down. Chill until ready to bake (or freeze).

5 Heat the oven to 190°C/fan 170°C/gas 5. Bake the nut roast for 40 min or until deep golden. Leave in the tin for 10 min before turning out.

6 While the nut roast is in the oven, make the sauce. Put all the ingredients in a small pan with 3tbsp water. Heat gently for 5–6 min until syrupy.