Planing the festive season menu just got easier! This is the fourth in our series of low-waste recipes which can be prepared in 30 minutes or less, be frozen, and stored in the fridge for left overs!

Affordable, Nutritional, Delicious Family Favourites!

Lots of the dry ingredients are staples at bulk bin stores! Simply take your own containers/jars and fill them up = waste free food shopping! Check out our Bulk Food Shopping Guide for step-by-step instructions.

Recipe from Vegan Richa

• Toast the raw cashews and sunflower seeds in the oven at 160 C for 5 mins.  Or toast on a skillet over medium heat until golden.  Add the cashews and sunflower seeds to a food processor with the rest of the nuts and pulse to a somewhat coarse meal with a few chopped size pieces visible.
• Heat a skillet over medium heat. Add oil or broth. Add onion, garlic and a pinch of salt and cook for 2 mins. Then add mushrooms and a pinch of salt and cook until some golden edges. 3-4 mins. Add pumpkin and mix in. Add a splash of water, cover and cook until the pumpkin is tender. Mash and transfer to a bowl. Add in the spices, salt and mix in. Add the chopped nuts and seeds, soy sauce, flax egg mix, breadcrumbs and mix well. Taste and adjust salt, herbs and flavour. You want  it to be just slightly sticky. 
• If you like sweeter, profile, add a tbsp of tomato paste or some chopped dried fruit such as dried cranberries or apricots. 
• Transfer to a parchment lined bread pan. Lightly press to shape and even it out. Do not pack too much. Bake for 25 to 30 mins.
• Meanwhile, mix everything under the glaze. Taste and adjust if needed.
• Take the loaf out of the oven. Spread the glaze over the loaf and then bake again for 20 to 30 mins. Let cool for 15 mins before removing from the pan. Then cool completely before slicing.