Ingredients
Nut Roast
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Walnuts 100.0 g
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Almonds 100.0 g
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Cashew 100.0 g
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Chestnuts 100.0 g
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White breadcrumbs 400.0 g
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KNORR Paste Vegetable Bouillon 400.0 ml
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Thyme 25.0 g
Red Onion Marmalade
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Olive oil 160.0 ml
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Red onions 900.0 g
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Red wine vinegar 200.0 ml
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Caster sugar 200.0 g
To Finish and Serve
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Vegan Cheese 250.0 g
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Sourdough Loaf 2.0 pc
Preparation
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Nut Roast
- Blend chestnuts, hazelnuts, walnuts and almonds to course crumb texture.
- Add breadcrumbs, garlic puree, picked thymeand KNORR Paste Vegetable Bouillon. Mix well.
- Roll into largecylinder, covered in baking parchment and foil.
- Bake in oven at 170c for 30 minutes.
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Red Onion Marmalade
- Over low heatcook red onions with olive oil and thymetill soft and lightly browned.
- Add red wine vinegar and caster sugarand reduce to sticky consistency.
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To Finish and Serve
- Spread Hellmann's Vegan Mayo on both sides of two slices of sourdough loaf.
- Top one slice with red onion marmalade, slices of nut roast and grated vegan cheese.
- Top with the other slice and fry in dry pan over medium heat till golden brown and melted in the middle.
