Stuffed nut roast

Ingredients for 6 servings:

• 2 onions
• 3 garlic cloves
• 225 g cashew nuts
• 225 g almonds
• 6 tbsp olive oil
• 60 g flour
• 250 ml vegetable stock
• 225 g breadcrumbs
• 1 lemon(s), juice and zest
• 500g tofu
• 3 tbsp mixed herbs
• 2 tbsp mustard, hot
• salt and pepper
• nutmeg

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 5 minutes

vegetarian, vegan

Chop the onions and garlic, finely grind the cashews and almonds, and grate the lemon zest. Heat 2 tablespoons of olive oil and sauté the onions and garlic until translucent. Dust with flour and pour in the vegetable stock. Bring to a boil and simmer, stirring, until the mixture thickens. Stir the ground nuts, breadcrumbs, 4 tablespoons of lemon juice, salt, pepper, and nutmeg into the onion mixture and knead into a smooth dough. For the filling, finely chop the herbs and finely crumble the tofu. Mix the herbs, lemon zest, 4 tablespoons of olive oil, mustard, salt, pepper, and a little more lemon juice and garlic, if desired, into the tofu and knead everything well. Grease an ovenproof dish well, pour half of the nut mixture onto the bottom, and pull up the edges slightly. Then spread the tofu mixture evenly on top. Cover with the remaining nut mixture, press everything together well, and smooth it down. Bake in a preheated oven at 190°C for approximately 1 hour. Brush the roast with a little oil after 30 minutes of baking. Remove the roast from the oven when it’s lightly browned and let stand for 5-10 minutes. Only then cut into thick slices and serve.