Make the chia eggs. Add 3 tablespoons of warm almond milk for every tablespoon of chia seed and let it soak for 10 minutes.
Soak the nuts in water.
Preheat the oven to 400ºF (200ºC).
Chop the onions and garlic. In small dices. Also, celery if you decide to use it.
Prepare the porcini mushrooms. Cut the dried porcini mushrooms into small pieces and soak them in hot water or vegetable stock.
Blend the nuts. Strain the nuts and blend them in a food processor. Continue adding the chia eggs - Preheat the oven to 400 ºF (200ºC).
Stir fry. Add the chopped spring onions and garlic to the pan (add chopped herbs, celery, and tomato paste (if using). Stir-fry until translucent and add roughly chopped mushrooms and finely chopped sage and rosemary. Sauté for a couple of minutes and turn the heat off.
Mix. Add the ground nuts, chia eggs, tamari sauce, nutritional yeast, dried porcini mushrooms stock and mix, and combine until a dough is formed and adjust it with salt and black pepper. Add dried cranberries if using.
Bake. Line a parchment paper or baking sheet into a baking dish (9” (23 cm) loaf pan). Spoon evenly onto parchment already in the baking dish. Slightly oil it if unsure about the quality of the parchment paper to ensure a smooth demolding. Bake for about 30-40 minutes or until the top looks golden brown.
Video
Notes
Ensure to let the roast sit for 15 minutes before cutting. This is to ensure it holds together.