|pumpkin — chopped
|salt and black pepper — to taste
|mixed nuts — roasted
|can lentils — drained
|mushrooms — chopped
|pitted green olives
|spring onions — chopped
|freshly ground black pepper — pinch
|liquid smoke — a splash
|cashew nuts — raw
|apple cider vinegar
|mixed herbs — to garnish
For the nut loaf, pre-heat the oven to 190°C and line a 15cm x 10cm loaf tin with baking paper. Grease the sides with non-stick cooking spray.
Toss the pumpkin and olive oil together and season lightly. Spread the pumpkin out on a lined baking tray and roast until tender, 15-20 minutes.
Combine the cooked pumpkin with the remaining ingredients for the nut loaf and blend until fine but not completely smooth. The mixture should resemble the texture of minced beef. Spoon the mixture into the prepared tin and smooth out the top. Bake for 50 minutes to 1 hour until firm and golden on top. Allow to cool in the tin for 15 minutes before turning it out onto a cutting board or serving platter.
For the sour cream, place the nuts in a microwaveable bowl and cover with warm water. Microwave the mixture for 5 minutes on high. Strain the nuts and add it to a food processor together with the remaining ingredients for the sour cream. Blend until smooth. Thin it out with more water if needed. Refrigerate until needed.
Serve the nut loaf in slices. Serve with the sour cream on the side. Scatter some mixed herbs and pomegranate rubies on top.
Tip: If the vegan sour cream thickens on standing, simply thin it out with a splash of water or plant milk.