My simple nut roast

This recipe is a very simple and quite extravagant nut roast and very tasty too. It is enjoyed by children and adults and like most of these recipes on my blog should be made to the recipe once and then adapted to suit you own taste. Some nut roast recipes use bread crumbs or a different combination of vegetables or stronger herbs and flavourings, there are many variations.
The extravagance is the use of lots of nuts which can be expensive but well worth it.
This list of ingredients is infinitely variable and is a rough guide only for you to tweak as you make it according to  your choice. One of the choices is which nuts to use to attain a different flavour and how much to blend them from chunky to powder, I like them blended with a few quick pulses while shaking the blender so you get some powder and some chunks I usually make this nut roast for Christmas dinner and serve it with all the roast dinner extras so roasted potatoes, parsnips and onions, mashed swede, sprouts, carrots and peas with a rich onion gravy. I fry a few vegan sausages for any one who does not like nut roast or want both. I also do some Paxo sage and onion stuffing which is vegan and delicious

2 to 3oz of Brazil nuts
2 to 3oz of Hazel nuts
2 to 3oz of Walnuts
2 to 3oz of Almonds
2 or 3 onions
300gms or about 12oz mushrooms
2 or 3 sticks of celery
1 generous teaspoon of original Natex yeast extract
a couple of teaspoons of tamari soya sauce
half a teaspoon or more of dried mixed herbs
about half a teaspoon of salt
black pepper
white pepper
4 to six tablespoons of sunflower oil

Chop the onions, mushrooms and celery medium small, if the veggies are chopped too big they may stop the mixture from sticking together.
Fry in the sunflower oil until golden brown. While the vegetables are frying blend the nuts, one variety at a time otherwise too many can overload the blender and you end up with fine dust at the bottom and whole unblended nuts on top so small amounts works best. We made this the other night and did not check over the nuts so some shell got blended as well which we only noticed when eating it, this ruined it as each mouthful was extremely crunchy and not a nice texture so worth checking your nuts before you blend.
Place each batch of nuts into a large mixing bowl then pour in the fried veggies with the oil when they are golden. Dissolve the Natex with a little hot water in a cup and add to the mixture along with soya sauce, herbs, salt and peppers. When thoroughly mixed spread mix into an oven proof dish and flatten with the back of a tablespoon, about 1to 1 and a half inches thick is ideal. Bake in a preheated oven at mark 7, 220C 425F for about 30 minutes or until golden brown.