My nut roast is a combination of chopped mixed nuts, soaked cracked wheat or couscous (either plain or something like Ainsley Harriot's spice sensation - about 100g), cooked rice (any sort, I sometimes use half a packet of cooked savoury rice - about 125g cooked), some cooked pulses (a small can of mixed bean salad, rinsed and drained is nice) and finely chopped vegetables (1 large onion, 3 sticks celery, 2 large field mushrooms, 1 red pepper, 2 cloves garlic), all mixed together in a very large bowl, seasoned if the rice and wheat are plain, then a large beaten egg is added. The mix is pressed into a large baking dish (no need to grease the dish) and cooked in a 200deg C oven for 30-40 mins.
I serve this up with roast potatoes, roast parsnips (with the bitter hearts removed), yorkshire puddings, steamed carrots, savoy cabbage and veggie gravy.... yummy... so good in fact, I think I'll have to eat it all again this evening!