Nut roast with cranberry sauce

Preparation of nut roast:
1. Line a loaf pan with parchment paper and preheat the oven to 350°F.
2. Peel the onion and garlic and chop them into very fine cubes. Peel the carrot and celery and chop them into very small pieces as well.
3. Heat the oil in a pan and sauté the vegetables well. Season with salt and pepper and remove from the heat. 
4. In a food processor, blend the vegetables together with the drained kidney beans, mustard, tomato paste, soy sauce, and herbs to form a slightly chunky mixture, then transfer to a bowl.
5. Finely chop the nut mixture in a food processor.
6. Add the nuts to the mixture, stir together and season to taste. Add more seasoning if necessary.
7. Stir in the chickpea flour and let the mixture rest for about 10 minutes.
8. Then pour the mixture for the nut roast into the prepared baking pan and bake in the oven on the middle rack for about 60 minutes. Halfway through the baking time, loosely cover the surface with aluminum foil or baking paper.

Preparation of cranberry sauce:
1. Bring the cranberries, cranberry juice, red wine, cinnamon stick, rosemary, and apple cider vinegar to a boil in a saucepan.
2. Simmer for 5 minutes and season with salt and pepper to taste. Remove the cinnamon stick.
3. Dissolve the cornstarch in cold water and add to the sauce, stirring constantly.
4. Bring to a boil again briefly until the sauce thickens slightly.