Set aside with the onions and garlic. Put the nuts in a food processor and pulse until roughly chopped. Transfer to a large bowl with the cheese, grains, lentils, herbs, breadcrumbs, pine nuts (if ...
Cut into thick slices and serve hot with vegan gravy. This nut roast recipe can be made ahead and kept in the fridge for up to 3 days. Cover with foil to reheat in a medium oven for 20-30 minutes.