In a frying pan, cook the diced onion and garlic with the olive oil, until translucent and just starting to brown.
In a food processor, pulse the nuts until fine. If you are also making your own breadcrumbs now, process the bread separately from the nuts, as they will take longer to become fine.
In a mixing bowl, combine all the ingredients - the ground nuts, breadcrumbs, fried onion and garlic, soy sauce, dried herbs, chia seeds, optional cranberries, and vegetable stock.
Transfer the nut mixture into a lined loaf tin, and smooth the top with a silicone spatula.
Bake the nut roast for 30-40 minutes until the top starts to brown.
Remove from the oven, and leave to cool in the tin for 10 minutes. To remove from the tin, place a board on top of the tin, flip over and peel off the baking paper.
Before serving, you can add some extra nuts on top for decoration.
Oven temperatureCan also be cooked at 200C / 390F if you are cooking something which needs a hotter oven like roast potatoes, in this case it will be ready closer to 30 minutes. BreadcrumbsWe recommend homemade wholemeal breadcrumbs. See the post for tips on how to make them. Tin sizeLoaf tins come in various sizes. Our loaf tin pictured is (measured at the top) 21cm long, 11cm wide and 6 cm deep and has a capacity of 1.1 litres of water when filled to the top. It gets about ⅔ full of nut roast mixture. If you use a different size tin and have a deeper loaf, you may want to increase the cooking time.