For the Nut Roast Sticks:

• 1 Artisan Grains Mediterranean Sundried Tomato Nut Roast
• 180 ml of cold Water
• 20ml aquafaba or egg replacer

 

For the Marinara Sauce:

• 2 tbsp of Olive Oil
• 3 cloves of Garlic, minced
• 2 x 400g cans of Chopped Tomatoes
• 1 tsp of Salt
• 1 tsp of dried Oregano
• ½ tsp of Chilli Flakes
• 2 tbsp of Tomato Paste
• Large handful of roughly chopped fresh Basil

 

Method:

1. Preheat an oven to 180°C/ 350°F
2. Add the cold water and aquafaba to the Nut Roast Mix, mix well and let stand for 5 minutes.
3. Shape into sticks and place onto a greased or baking paper lined tray.
4. Bake for 30 minutes or until crispy.
5. To make the Marinara, heat the Olive Oil in a saucepan on a medium-low heat.
6. Sautee the garlic until fragrant and golden.
7. Add the tomatoes, oregano, salt and chilli and bring to a simmer.
8. Cook on a low heat for 30 minutes, stirring occasionally.
9. Add the Basil, adjust seasoning and stir in the Tomato Paste.
10. If the sauce is too thick stir in a spoonful of water.
11. The sauce is great hot or cold.
12. Serve the Nut Roast sticks with the Marinara sauce and enjoy!.