I usually surround a roast with partially cooked root vegetables and baste the lot in oil during cooking. Nut roast can be eaten cold.

110 g red lentils
1 large onion
60 – 80g mushrooms
110g ground nuts
80g breadcrumbs
1 tbsp wheat germ
1 tsp barmine
1 tsp soy sauce
1 tsp lemon juice
2 tbsp oil
1 tsp dried herbs seasoning to taste

Wash lentils and cook in water until soft. Chop the onions and mushrooms and fry in oil until soft. Add remainder of the ingredients and mix well. Shape into a mould on a greased baking tray and bake at 200°C for 30 minutes.

Optional: A layer of tomatoes sandwiched in the middle of the roast before baking.

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