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Nut Roast

Red Onion Marmalade

  • Olive oil 160 ml
  • Red onions 900 g
  • Thyme 25 g
  • Red wine vinegar 200 ml
  • Caster sugar 200 g

To Finish and Serve

  1. 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.
  2. 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.
  3. 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.