Vegan nut roast

Ingredients for 4 servings:

• 100 g lentils, red
• 100 g basmati rice
• 500 ml vegetable stock
• 50 g walnuts
• 75 g cashew nuts
• 70 g oat flakes
• 1 m.-sized onion(s)
• 3 garlic cloves
• 3 tsp psyllium husks
• 50 ml water
• 1 tsp, heaped parsley, chopped
• 1 tsp, heaped chives, chopped
• 1 tsp sautéed oregano
• 2 tsp mustard, medium hot
• 1 tsp ketchup
• 3 tbsp tomato paste
• ½ tsp caraway powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

without soy

Soak the psyllium husks in 50 ml of water and let them swell. Bring the lentils and basmati rice to a boil in the vegetable stock, then simmer over low heat until the liquid is almost completely absorbed. Set aside and let cool. Roughly chop the walnuts and cashews. Roast them in a pan without fat until lightly browned. Set aside. Finely chop the onions and garlic. Sauté them in a pan with a little oil until translucent. Set aside and let cool. Preheat the oven to 180-200°C (top/bottom heat). Line a loaf pan with baking paper or brush a silicone mold with a few drops of oil. Place all the cooled ingredients in a bowl and add the soaked psyllium husks and liquid, the herbs, mustard, ketchup, tomato paste, caraway seeds, and the oats. Mix everything thoroughly with your hands. Spread the mixture into the loaf pan and bake for about 50 minutes. Check after 40 minutes; the nut roast should be well browned and slightly crispy on top. Remove from the oven, let it cool slightly, and then turn it out of the pan. Slice and serve. This roast goes best with ajvar sauce (see my recipe in the database) and rosemary potatoes. Tip: The roast and sauce can be prepared the day before, so the next day, when you have guests, you’ll have almost no work left to do, and it will taste simply amazing.