Nut roast recipe with endori veggie hack

nut roast with veggie hack

endori veggie hack

recipe method

Nut roast with endori veggie hack
  1. For the roast, preheat the oven to 180 degrees. Finely dice the celery, carrots and onion. Heat a little oil in a medium frying pan and add the vegetables. Steam on medium heat for 3 minutes.

  2. Put the endori veggie hack together with the vegetables in a large bowl. Mix the bread with the vegan cream in a small bowl and let soak for 5 minutes.

  3. Roughly chop the nuts, parsley and prunes and add to the veggie hack vegetable mixture. Add mustard, 2 tablespoons tomato paste, sweet lupine flour and bread and knead into a dough. Season to taste with salt and pepper. Line a loaf pan with baking paper, pour in the dough and bake in the oven at 180 degrees for 40 minutes.

  4. For the gravy, heat some oil in a pot. Add greens and one finely diced onion and steam over medium heat for 15 min. Cut brown mushrooms in half, add to vegetables and saute for another 15 minutes. Add 2 tablespoons tomato paste and sugar beet syrup and simmer for 1-2 minutes. Add red wine and vegetable stock. Simmer for one hour at low heat.

  5. Then strain everything through a fine sieve. Bring the sauce to the boil again. Meanwhile, mix the potato starch with 4 tablespoons of cold water and gradually thicken the sauce until it has a creamy consistency. Finally, season the sauce with salt, pepper and balsamic vinegar. Serve with mashed sweet potatoes and Brussels sprouts.

Bon app├ętit!

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so tasty, so easy, so veggie!