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🍽️ Crunchy Nut Roast
926 kcal · 30 min · 4 servings
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Ingredients
- onions, yellow 2 pcs.
- garlic cloves 1 pcs.
- mushrooms, brown 200 g
- carrots 1 pcs.
- lemons 1 pcs.
- pecan nuts 100 g
- hazelnuts, whole 150 g
- cashew nuts 100 g
- margarine, vegan 4 tbsp
- spelt flour, Type 630 2 tbsp
- vegetable broth 250 ml
- breadcrumbs 150 g
- salt pinch
- pepper, black ground pinch
- oregano, dried 1 tsp
- paprika, sweet 1 tsp
- oil 3 tbsp
Instructions
- 1. Halve the onions and peel them. Cut the onions into very small cubes.
- 2. Peel the garlic and chop it finely.
- 3. Clean the mushrooms with a kitchen towel and dice them finely.
- 4. Wash the carrot, cut off the ends, and grate it finely.
- 5. Halve the lemon and squeeze out the juice.
- 6. Chop the nuts coarsely.
- 7. Heat the margarine in a frying pan over medium heat.
- 8. Sauté the onions for about 2 minutes until they are translucent.
- 9. Add the remaining vegetables to the pan one by one.
- 10. Cook the vegetables for another 5 minutes.
- 11. Sprinkle the spelt flour over the vegetables.
- 12. Pour in the broth slowly while stirring constantly.
- 13. Let the vegetable mixture simmer on low heat for 6 minutes.
- 14. Stir constantly while simmering.
- 15. Preheat the oven to 200 degrees Celsius with top and bottom heat.
- 16. Remove the pan from the heat.
- 17. Fold the chopped nuts into the vegetable mixture.
- 18. Add 150 grams of breadcrumbs.
- 19. Add 2 tablespoons of lemon juice.
- 20. Season the mixture generously with salt.
- 21. Season the mixture generously with pepper.
- 22. Season the mixture generously with oregano.
- 23. Season the mixture generously with paprika.
- 24. Shape the mixture into a roast.
- 25. Place the roast into a loaf pan.
- 26. Bake the nut roast in the oven for about 45 minutes.
- 27. Remove the nut roast from the oven.
- 28. Let the roast cool down slightly.
- 29. Serve the roast.
Nutrition per serving
- kcal: 926
- Protein: 23 g · Fett/Fat: 58 g · Carbs: 73 g