Preheat oven to 180c.
To make the Enchilada Sauce, melt together the vegetable oil and flour in a small saucepan, cooking over medium heat until it turns golden.
Add the Passata, water, Cumin and Salt and cook until the sauce is thickened and unctious, about 10 minutes.
To make the meatloaf, place the soaked TVP in a large bowl.
Put all the ingredients, upto (but not including) the flour into a food processor or blender and whizz up until you get a coarse pate-like texture. You may prefer to do the walnuts first, add this to the TVP and then the other ingredients. It doesn't matter.
Add this to the TVP, stir well. If your mixture seems very wet, add some cornmeal (or regular flour) to bind it slightly. Not too much as you want to keep it moist.
Pack it into a loaf tin and cover with the Enchilada Sauce.
Bake for about 40 minutes or until the top looks burnished and you've got those yummy toasty bits around the side.
Leave in the pan to settle for about 10 minutes before serving.
Best served with - of course - mashed potatoes, green beans and ketchup!
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Nut Roast Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.