HELLMANN'S Vegan Nut Roast Toastie
Using the Hellmann's Vegan mayo to help give the toastie its crisp coating!
Vegan
Vegetarian
Plant Based
Ingredients
HELLMANN'S Vegan Nut Roast Toastie
−
+
£10.22
Nut Roast
Walnuts
/g
100.0 g
0%
Almonds
/g
100.0 g
0%
Cashew
/g
100.0 g
0%
Chestnuts
/g
100.0 g
0%
White breadcrumbs
/g
400.0 g
0%
KNORR Paste Vegetable Bouillon
/ml
400.0 ml
0%
Thyme
/g
25.0 g
0%
Red Onion Marmalade
Olive oil
/ml
160.0 ml
0%
Red onions
/g
900.0 g
0%
Red wine vinegar
/ml
200.0 ml
0%
Caster sugar
/g
200.0 g
0%
To Finish and Serve
Vegan Cheese
/g
250.0 g
0%
Sourdough Loaf
/pc
2.0 pc
0%
/
Nut Roast
-
Walnuts 100.0 g
-
Almonds 100.0 g
-
Cashew 100.0 g
-
Chestnuts 100.0 g
-
White breadcrumbs 400.0 g
-
KNORR Paste Vegetable Bouillon 400.0 ml
-
Thyme 25.0 g
Red Onion Marmalade
-
Olive oil 160.0 ml
-
Red onions 900.0 g
-
Red wine vinegar 200.0 ml
-
Caster sugar 200.0 g
To Finish and Serve
-
Vegan Cheese 250.0 g
-
Sourdough Loaf 2.0 pc
Preparation
-
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.
-
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.
-
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.
