Harvest nut roast with gravy

Harvest nut roast

• 2 tbsp olive oil, plus extra for greasing
• 100 g sourdough bread, torn into pieces
• 75 g roasted cashews, unsalted
• 80 g raw almonds
• 1 sprig fresh rosemary, leaves only
• 2 tsp dried thyme
• 2 tsp dried oregano
• 3 sprigs fresh flat-leaf parsley, leaves only
• 80 g full cream milk
• 500 g water
• 250 g parsnip, peeled and cut into pieces (1-2 cm)
• 250 g carrot, peeled and cut into pieces (1-2 cm)
• 250 g potato, peeled and cut into pieces (1-2 cm)
• 250 g turnip, peeled and cut into pieces (1-2 cm)
• ¼ tsp sea salt, to taste
• ¼ tsp ground black pepper, to taste
• 1 brown onion (approx. 150 g), cut into halves
• 3 tsp Moroccan spice mix
• ½ tsp ground chilli
• 400 g canned cannellini beans, rinsed and drained (approx. 250 g after draining)
• 2 eggs
• 80 g walnuts, cut into pieces

Traditional style gravy

• 80 g red onion, cut into halves
• 3 garlic cloves
• 2 tbsp olive oil
• 150 g cashews
• 2 tsp red wine vinegar
• 1 tbsp plain flour
• 2 tbsp soy sauce
• 1 tbsp nutritional yeast
• 300 g water