I make this for Small in place of a Sunday dinner, but it's also a great snack served like a pâté with a few soldiers of toast. It's loosely based on my old and trusted roast recipe that I often make at Christmas for grown ups.
It contains B12 enriched yeast spread, as well as plenty of ground almonds which are great for fat & calcium.
4 slices 50/50 bread*
1tsp low salt yeast spread
150ml hot water
1/2 baby vegetable stock cube
1 TBSP nutritional yeast
1/2 white onion diced
Handful of mushrooms diced
65g ground fine almonds
60g ground fine walnuts
2 cubes frozen parsley
1 Tsp dried mixed herbs
1/2 Tsp vegan Worcestershire sauce
Oil for cooking
Boil the water and add it to a large bowl. Mix in the yeast and stock cube and allow to dissolve. Place bread into the water and cover.
Fry the onion & garlic until cooked and brown. Add the nuts, nutritional yeast & herbs. Combine well.
Add the bread (which should be mushy) and Worcestershire sauce. Mix and allow to heat through.
*If roasting this for older children 2 slices of bread can be substituted for 50g firm tofu. Drain, press and combine with mixture before pressing into a tin, spraying with oil & roasting.