Healthy and Festive – mixed seed & cashew vegan nut loaf


  • Approx. 225g chopped mixed nuts & seeds {Cashew, pumpkin seed, sunflower seeds}
  • 3 Heaped tablespoons of organic nut butter {I used hazelnut butter - its more oily and better for binding}
  • 2 tbsp. ground almonds
  • 100g breadcrumbs {I used Soya & linseed bread to make these}
  • 1 tbsp. sage
  • 1 large red pepper {finely chopped}
  • 1 large onion {finely chopped}
  • 2 Cloves Garlic {finely chopped}
  • 6-8 Sundried tomatoes {finely chopped}
  • 1 tbsp. vegan stock in 50ml of boiling water
  • 1 tsp. chilli flakes
  • 1 tbsp. ground flaxseed
  • Salt and pepper to taste


  1. Pre-heat oven to 180C/350F/gas mark 4
  2. Sauté the onion, garlic, red pepper & sundried tomato with the chilli flakes until soft.
  3. Place the nuts and seeds on baking tray and roast in the oven for 10-15 mins at 180-200c
  4. Remove nuts and seeds and place in food processor and blend until mixture becomes fine - like breadcrumbs.
  5. Now combine all of the ingredients together in a large bowl and mix well.
  6. Turn into a lightly oiled ovenproof loaf tin, and add flaxseed and a little extra seeds on top and bake for 30 minutes until golden brown.
  7. Remove from oven and allow to set for 15 minutes before slicing. 

Enjoy! (Seen here with some salad, hummus, and other bits and bobs, but I also had it on Sunday with all the normal roast dinner trimmings.)