To start, prepare all the vegetables and apple and add all the peelings and trimmings into a large casserole dish. Cover the trimmings with 7 cups of filtered water. Bring to a boil, then simmer for 25 minutes uncovered. Strain and compost the solids and set liquid to one side.
Just before the stock finishes boiling you can start to prep the nut roasts. Preheat the oven to 180°Celsius, 160° fan assisted. Line 3 x 4.5inch-wide ramekins with silicone-free baking paper.
Add the coconut oil to a large saucepan over medium heat. Once melted, add the onion, 3/4 of the leek, the garlic and fresh herbs. Stir well to combine and sweat gently for 2-3 minutes until tender and fragrant.
Add the crushed chickpeas, grated carrot, parsnip, swede, apple and zest and stir well. Cook for a further 3-4 minutes until tender.
Add one cup of the stock and the cranberries. Stir well and bring to a simmer, cooking until the liquid has been absorbed almost completely.
Add the ground almonds and flaxseed and stir well to combine. The mixture should be thick with no liquid remaining.
Remove from the heat and stir through the chopped nuts.
Divide the mixture evenly between the three ramekins and press down so they are well packed. Cover with foil and bake for 20 minutes. Remove the foil and bake for a further 10 minutes uncovered until golden brown.
Whilst the nut roasts are baking you can prepare the gravy. Add the coconut oil to a saucepan over medium heat. Once melted add the diced carrots, onion, garlic, herbs and reserved leeks. Sweat until tender and starting to caramelise.
Add the remaining stock and bring to a boil. Reduce to a simmer for 5-6 minutes.
Add the arrowroot powder a little at a time, whisking constantly over the heat until the gravy begins to thicken. Remove from the heat and strain through a sieve to remove the solids. You can add more arrowroot as required if you prefer a thicker gravy.
Carefully turn the nut roasts out of the ramekins and serve with the gravy and veggies of your choice.