To avoid overkill of too much turkey before the day has even arrived, how about cooking up a Nut roast instead!

Full of lots of vegetables, nuts, coconut oil and lovely warming Indian spices, this is a great alternative to a heavy meat laden meal…

Also, not only may it prevent the bloating, but it could make room for some other lovely treat instead! 😉

Ingredients

225g mixed nuts

Breadcrumbs made with 4 – 5 slices of bread (gluten free is an option)

1 large onion

2 small peppers

2 cloves of garlic

Coconut oil

1 tin of chopped tomatoes (or sun dried tomatoes)

3 tsp curry powder

1 tsp cumin

Marjoram or mixed herbs

1 egg (beaten)

Tomato sauce

1 tin of chopped tomatoes (or sun dried tomatoes)

Fresh herbs of choice (i.e. basil, salt and pepper)

• Blend the nuts for about half a minute and add them to a very large mixing bowl
• Blend the breadcrumbs in a blender or food processor then put them in the bowl
• Meanwhile, chop the onions and peppers and crush the garlic and also blend
• Add the vegetables to the bowl with the chopped tomatoes, herbs, spices and the beaten egg and mix thoroughly – use a fork, it’s easier – to bind everything together.
• Press the mixture into a greased, standard-sized loaf tin and bake in a pre-heated oven, Gas mark 6 (200c) for about half an hour, until golden.
• Loosen the nut roast with a knife all the way round the tin then lift out and allow to cool for a couple of minutes before slicing.
• For the sauce, blend the tomatoes and herbs. Add more tomato juice to thin down and tomato paste to thicken.
• Once the correct consistency, serve with the nut roast, alongside some steamed vegetables or salad.