Nut roast

This is quite a simple standard vegetarian dish. It is not an exact science. I don't use a recipe for this- I just make it up as I go along, but here I will attempt to represent what i made for Xmas day dinner as my contribution to a huge feast including many roasted vegetables, sauces and gravy.
This version is Vegan.

I bought whole nuts for this, which I was going to chop/ blend, but I thought they had been eaten by the children and managed with only ground and flaked ones. Chopped mixed nuts are fine, but I prefer hazels or almonds.

Ingredients:
Nuts: 200g ground hazlenuts
100g flaked Almonds
(or ground almonds and chopped hazlenuts or... basically 12oz nuts)
1 cup oats
1 slice bread, crumbed (if not stale, lightly toast, leave to cool, then grate)
I onion, finely chopped
2 sticks celery finely chopped
6 mushrooms finely chopped
1 carrot, grated
sunflower oil
Juice and grated rind of 1 lemon
herbs- mixed, or pref, fresh, eg, thyme, small amounts of sage, rosemary
1/2 pint stock made with:
water
Soy sauce- 2-3 dessert spoons
Boillion/stock cube
yeast extract (Marmite)
Seeds for topping- eg sesame, sunflower, pumpkin
optional- cranberries for decoration

In large pan fry onions, celery and mushrooms in oil for about 5 minutes.
Turn off heat and add all other ingredients, the stock last, making sure the mixture is moist and sticky but not runny.
Press into a baking tin or loaf tin
Top with generous amount of seeds
Bake in moderate oven for about an hour to 1 1/2 hours, till firm and seeds start to brown. If in loaf tin, it may need longer and covering with foil so top doesnt burn.

Urm... that's it, i think... never written it down before...
I like it with roast potatoes and parsnips and gravy and cranberry sauce. You can eat it cold in sandwiches if there is any left over.
Quantities- the feast was for 12 but I need to make this much to fill the heart-shaped tin! And it keeps for days.

Just adapted this for someone who doesn't eat nuts- using red lentils...

Toad in the hole

8 veggie sausages (eg quorn)
sunflower oil
1/2 lb plain flour
1/2 pint milk
2 eggs
pinch of salt
1 tsp mustard powder (optional)

Put enough oil in large baking dish and put in oven at 220C
Fry sausages in oil till a bit browned
Make a hole in flour and add eggs and milk and seasonings
Mix into batter
Put sausages into hot dish and add batter
bake for 20 mins, till it starts to brown

Little Johnny loves to mix this, especially making the hole for the toads to go in.
They all love this. I might have to do it on Christmas Day.