Nut Roast

Step 1. Heat the oven to 400°F (200°C). Line a loaf pan with parchment. Toss Potato and Carrot with half the Olive Oil, half the Salt, and half the Black Pepper; spread over two sheet pans.

Step 2. Heat the rest of the Olive Oil in a large skillet over medium heat. Cook the chopped Onion, Mushroom, Garlic, and Thyme until the mushrooms are dry and browned, about 10 minutes.

Step 3. Mash half the Lentils in a bowl, then mix in the rest with Chestnuts, Walnuts, Cheddar Cheese, Breadcrumbs, Eggs, the rest of the Salt and Black Pepper, and the mushroom mixture. Press firmly into the loaf pan.

Step 4. Bake the loaf and vegetables together, turning the vegetables halfway. Remove the loaf when firm and browned, about 35 minutes, and rest in the pan. Remove the vegetables when browned and tender, about 40 minutes total.

Step 5. Meanwhile, cook the sliced Onion in the same skillet over medium heat, stirring and adding a splash of Vegetable Stock as needed, until soft and browned, about 12 minutes.

Step 6. Stir All-Purpose Flour into the onion and cook for 1 minute. Gradually stir in the rest of the Vegetable Stock; simmer until the gravy coats a spoon, about 5 minutes.

Step 7. Lift the loaf from the pan after it has rested for 10 minutes, then slice and serve with the roasted vegetables and onion gravy.