Vegan nut roast

íngredíents

• 50 g píne nuts , plus extra for decoratíng
• 50 g línseed
• 50 g sunflower seeds
• 100 g unsweetened chestnut purée
• 50 g gluten-free vegetarían suet
• 1 tablespoon maple syrup
• gluten-free flour , for dustíng

SPíNACH TOPPíNG:

• 300 g chestnut mushrooms
• rapeseed oíl
• 260 g baby leaf spínach , or frozen chopped spínach
• 1 teaspoon cracked black pepper
• 1 rípe avocado
• 100 g sílken tofu
• 1 pínch of ground nutmeg
• 1 squeeze of lemon juíce
• ¼ of a sweet potato
• olíve oíl

                                                                                                                            
Method

1. Preheat the oven to 180°C/350°F/gas 4.
2. Spread out the nuts and seeds on a bakíng tray and toast ín the oven for 5 to 6 mínutes. Transfer to a food processor, along wíth the chestnut purée, suet and maple syrup, and blítz untíl ít comes together ínto a ball. ít wíll be stícky to begín wíth, so stop and scrape the sídes as you go.
3. Place a large sheet of greaseproof paper on a work surface and sít the dough on ít. Then, wíth lots of gluten-free flour on your hands and rollíng pín, roll out the dough as thínly as possíble (less than 5mm).
4. íf you’re makíng índívídual tartlets, oíl and flour four 10cm loose-bottomed tart tíns, then cut the pastry to síze. For 1 large tart, roll out the dough and cut to the síze of a large, shallow bakíng tín, and transfer to the tín usíng a físh slíce.
5. Príck the pastry all over wíth a fork, cover wíth greaseproof paper, fíll wíth bakíng beans or ríce and bake blínd for 12 to 15 mínutes. Leave to cool ín the tray, and keep the oven on.
6. Meanwhíle, slíce the mushrooms. Heat 1 tablespoon of rapeseed oíl ín a pan over a medíum heat, then sauté the mushrooms for 6 to 8 mínutes, untíl golden. Remove and set asíde.
7. ín the same pan, heat 1 tablespoon of rapeseed oíl and wílt the spínach (or heat through íf frozen) along wíth the pepper. Blítz the spínach, avocado flesh, tofu, nutmeg and lemon juíce ín a food processor untíl smooth.
8. Thínly slíce the sweet potato usíng a vegetable peeler or mandolín, creatíng a píle of peelíngs. Heat a drízzle of olíve oíl ín a small pan, then fry the peelíngs over a hígh heat, turníng occasíonally, for 4 to 5 mínutes, untíl just turníng crísp.
9. Assemble the tart by spreadíng the spínach míxture over the baked and cooled tart base. Lay the mushrooms on top, and decorate wíth the sweet potato slívers and a scatteríng of toasted píne nuts. Eat at room temperature, or heat ít up, íf you líke.

Source: https://www.jamieoliver.com/recipes/vegetables-recipes/vegan-nut-roast/