Vegan Nut Bake Recipe

By: Isabel Robson

Serves: 4
Preparation: 50 minutes

Ingredients:
450g butternut squash chopped
300g potatoes chopped
100g Fresh chives chopped
100g Cashew nuts unsalted
100g Almonds roughly chopped
1 Table spoon fresh coriander chopped
2 Table spoons virgin coconut oil
2 Table spoons sesame seeds
1 Table spoon Soya butter
1 Table spoon olive oil
1 Table spoon peanut oil
1 Medium onion sliced
2 bread slice crumbled
1/2 tsp arrowroot powder
1/2 tsp English mustard
1/4 tsp Cumin seeds
1 tsp Peri Peri sauce
Ground red pepper
Sea salt

• Turn oven on at 200 degrees Celsius.
  
• Boil butternut squash and potatoes for 5 minutes and drain. See pic 2.
  
• Mash butternut and potatoes together. 
  
• Season with sea salt and ground pepper.
• Add chopped coriander, chopped chives, butter, coconut oil, garlic powder, breadcrumbs, arrowroot and stir gently.
• Stir fry nuts, sliced onions, sesame seeds with olive oil, English mustard and Peri Peri sauce.
• Stir regularly on low heat for 3 minutes.  See pic 3.
• Add mash layer to pregreased cake tin (12x30cm), see pic 4.
• Pour stir fried nuts on top.  See pic 5.
• Top up with remaining mash layer, with a knife score into diamond shape.
• Pour peanut oil to soak through bake.  See pic 6.
  
• Bake in the oven for 30 minutes.
• Remove from oven and turn over into serving plate. See pic 7.
• Serve hot. See pic 8.
  

Pic 2

Pic 3

Pic 4

Pic 5

Pic 6

Pic 7

Pic 8

The peanut oil really helps to add a crispy layer to this bake.
Breadcrumbs and arrowroot really help to bind the mash together.

This is a sweet bake recipe with a subtle kick from the Peri Peri sauce.  It compliments the sweetness of butternut squash and nuts perfectly.

Just melts in your mouth. 
The clue is in the name, a nut that melts in your mouth just like butter!

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