Vegetable Nut Loaf

1 tsp vegetable oil
1/2 small leek, finely chopped
6 oz (170g) nuts, coarsely chopped
4 oz (115g) cooked brown rice, drained (slightly overcook)
1 carrot, coarsely grated
2 oz (55g) mushrooms, cleaned and chopped
2-3 tablespoons dark tahini
1 tsp marmite
Seasoning to taste
Drop of vegetable stock or water
Seasoning to taste

1. Fry the leek off in the vegetable oil.Add the nuts, brown rice, carrot, mushrooms, tahini and marmite and mix well. The mixture should be thick and moist - if necessary, add a drop of stock or water.
2. Season generously and spoon into a greased shallow tin, smooth the top. Bake at 190C/375F/gas mark 5 for about 30 minutes. Serve immediately. Serves 4.

Important note

Not all ready-ground spices are gluten-free as they may have been mixed with flour to stop the spices from clumping. If you are concerned contact the relevant company to confirm, or grind your own spices.