1 tbsp sun flower oil, plus extra for oiling
1 large onion, peeled and diced
1 tsp cumin
100ml3 ½ fl oz boiling water
1 vegan stock cube
1 heaped tsp yeast extract
225 g/8 oz mixed nuts, finely chopped (optional)
40 g/1 ½ oz whole meal bread,blitzed into bread
Salt and freshly ground black pepper
Preheat the oven to 180°C/350°F/Gas mark 4.oil a 450-g/1-lb loaf tin.
Heat the oil in a frying pan over a low heat and cook the onions and cumin for 10 minutes until the onions are translucent.
Mix the chopped nuts, grated carrot and breadcrumbs together in a large bowl. Add the stock to make a mixture that is sticky but not wet. If the mixture doesn’t stick together, add 1 tablespoon boiling water at a time until it holds together. Season to taste. Press and flatten firmly into the tin and bake for 25-35 minutes until browned on top. Serve.