Mushroom Cashew Nut Roast

So Christmas is coming - ok it is 2 months away but I am excited I get to spend it with some family, including my 6 grandchildren!
Christmas day lunch will be with my daughter, her wife & their 2 beautiful baby boys.
So not wanting to eat animal for lunch I am experimenting with my mushroom cashew roast.

For some reason the last nut roast/loaf I made was too wet so I am fiddling with the recipe. This is a bit of a time consuming recipe but so worth it.

Mushroom Cashew Nut Roast

Set oven to 350 degrees

First roast 2 heads of garlic by cutting top off, keep the tops for later. Put garlic heads in foil & drizzle with a minute amount of olive oil. Pull foil up to make package & place on small oven proof dish. Roast for 40 mins then cool with foil open. This can be done while you prep the other stuff or the day before. Peel skins off garlic cloves. Slice the cloves of garlic into "rounds"

Turn oven up to 400 degrees

Preparation
Base 1 ingredients
1 large shallot or 2 medium or 1 med red onion. Chopped
1/2 yellow pepper chopped
1 stick celery chopped fine
5 large crimini mushrooms or 6-8 small, chopped
1/2 cup of any other chopped mushrooms you like, i.e. shitaki, morel, etc
1 tbs vegan marg
splash of tamari/ gluten free soy sauce
sea salt & lemon pepper to taste
1/2 tsp herb de provence

In a large wok saute until everything is tender. Add half of the sliced roasted garlic, mix. Set aside.

Base 2 ingredients
2 cups rough chopped cashews (these can be raw or toasted in your pan)
*Note I use a mix of almonds, cashews & walnuts when I want a loaf with more texture.
1/4 cup whole pine nuts
3 tblsp chia seeds
1/3 to 1/2 cup of large rolled oats
3 tblsp nutritional yeast
1/2 cup vegetable stock.

Mix all base 2 ingredients with base 1 ingredients. This is the loaf mixture.

Middle layer.
2-3 medium size crimini mushrooms sliced.
2 small cloves of garlic chopped fine plus the top cut off the garlic heads before roasting.
1 tsp marg.
Saute mushrooms gently in marg to just soften.

The loaf:
Line a loaf tin with foil, make sure there is enough to cover the top.
Put about 1/2 the mixture into the loaf tin & press down so firm.
Top this with the rest of the sliced roasted garlic & sliced saute mushrooms.
Top with the rest of the loaf mixture & press down a bit so firm.
Wrap the overhang of foil over top.
Place on middle shelf of pre-heated oven for about 45 minutes to heat & set through.
Open top of foil & let sit for 10 mins.
Remove from loaf tin, peel off foil.
Slice & enjoy with either a mushroom gravy or chickpea & red wine gravy.