Served warm or cold, great for sharing
Preheat the oven to 180ºC (fan-forced).
Prepare your flax eggs by whisking 3 tablespoons of the ground flax with 9 tablespoons of water in one bowl, and 2 tablespoons of ground flax with 6 tablespoons of water in a separate bowl. Set aside to thicken.
Grease and line a 20x8cm loaf pan with baking paper.
Process the cashews to a fine crumb in a food processor then add to a large mixing bowl.
Heat the coconut oil in a frypan over medium heat, then add the mushrooms, leek, green beans and chilli (if using) and cook, stirring for around 5 minutes until ingredients are softened.
Transfer to the mixing bowl along with the ground cashews, then add the breadcrumbs chopped sage, 3 of the flax eggs, 1/2 tsp of salt and a few cracks of pepper (if you like).
Heat the other tablespoon of coconut oil over medium heat in a frypan and add the diced onion and capsicum. Cook for around 5 minutes until both are softened.
Transfer to a small mixing bowl and stir in the vegan cheese, nutritional yeast, liquid smoke, 1/4 tsp salt and a few cracks of pepper (if you like). Once these are well combined, add in your remaining 2 flax eggs and stir well with a fork to combine.
You now have your two mixtures in separate bowls ready to press into the loaf pan. Start with half of the nutmeat mixture and press firmly and evenly into the bottom of the pan.
Press all of the filling mixture evenly into the pan, followed by the remainder of the nutmeat mixture.
Bake in the preheated oven for 45 minutes. Allow to cool for at least half an hour in the pan before turning and slicing to serve warm, OR - allow to cool completely in the fridge to serve as a cold finger food. Either works well, but it will hold together better when cooled :)