Nut roast

Ingredients for 3 servings:

• 1 m.-sized onion(s)
• 1 m.-sized carrot(s)
• 125 g hazelnuts, ground
• 125 g cashew nuts, coarsely ground
• 125 g green spelt meal
• 50 g flakes (melted or oat flakes)
• 2 tbsp tomato paste
• 250 ml vegetable stock
• some oil
• some salt and pepper
• 1 tsp herbs de Provence or fresh thyme
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Finely dice the onions and finely grate the carrots. Heat the oil and fry the onions and carrots until translucent. Briefly fry the green spelt groats, then add the broth and bring to a boil, then simmer on low heat for 10 minutes. Stir in the nuts and flakes and season with tomato paste and spices. Remove the dough from the heat and knead well with a spoon until a moist, firm dough forms. With moistened hands, shape the dough into a meatloaf and place it in a greased baking dish. Bake in a preheated oven at 180°C on the middle rack for about 30 minutes. Serve with mushroom sauce, pasta, or potatoes.