Vegan nut roast

Ingredients for 3 servings:

• 75 g sunflower seeds
• 50 g walnuts
• 50 g hazelnuts
• 25 g pumpkin seeds
• 1 carrot(s)
• 1 onion(s)
• 1 tbsp oil
• 150 g mushrooms
• 150 g oat flakes
• 1 tsp salt
• 1 tsp thyme
• ½ tsp paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

with mushrooms, carrot and oat flakes

First, lightly roast the sunflower seeds, pumpkin seeds, and coarsely chopped nuts in a pan without fat. While the nuts and seeds cool slightly, peel the carrot and chop it into large pieces. Chop these ingredients in a high-performance blender. Finely dice the onion and sauté in oil. After a short time, add the diced mushrooms to the pan and fry. In a bowl, combine the mushroom and onion mixture, the chopped nuts, seeds, carrots, and the oats; mix well. Season the mixture with thyme, paprika, and salt. Pour the mixture into a greased baking dish. If you like, you can also sprinkle it with breadcrumbs. Bake the nut roast in a preheated oven (180°C fan oven) for 30–45 minutes. Tip: You can also wrap the nut roast in puff pastry. To do this, first press the nut roast mixture into a mold, then turn it out onto the puff pastry and wrap it with the dough on all sides.