Vegetarian false hare

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the roast, cook wholemeal rice according to package instructions in good 1⁄4 l salt water. Then let it cool down. Peel onions and garlic. Finely dice 2 onions and 2 garlic cloves. Heat 1 tablespoon of oil.

2. 2

   Steam onions, garlic and thyme for about 10 minutes. Leave to cool.

3. 3

   Clean the mushrooms, wash briefly if necessary, chop finely. Heat 2 tablespoons of oil in a large pan. Fry the mushrooms in it in portions. Season with salt. Fry until the liquid has evaporated.

4. 4

   Let it cool down.

5. 5

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a box form (approx. 30 cm long) and sprinkle with breadcrumbs. Coarsely chop cashew nuts and walnuts. Grate cheese.

6. 6

   Whisk the eggs in a large bowl. Add rice, onion mix, mushrooms, nuts, parmesan and crème fraiche. Knead everything well. Season with salt, pepper, 1⁄2 TL coriander and 1 TL paprika powder. Fill the nut dough into the tin, smooth it down and bake in the hot oven for 50-60 minutes.

7. 7

   For the sauce, clean or peel, wash and chop the soup greens. Dice the rest of the onions and garlic. Heat 2 tablespoons of oil. Fry the soup greens, onions and garlic thoroughly. Stir in tomato paste and sweat it.

8. 8

   Deglaze with 1 l water, bring to the boil and simmer for about 30 minutes.

9. 9

   Pour the sauce through a fine sieve and bring to the boil. Mix starch with 6 tbsp. water, stir into the boiling sauce and simmer for about 5 minutes. Season to taste with soy sauce, pepper and possibly salt.

10. 10

    Remove the roast and let it rest in the pan for about 10 minutes. Then turn over and serve with the sauce. Serve with roasted potatoes and carrots.

Nutrition Facts

KCAL
260 kcal

CARBS
11 g

FATS
20 g

PROTEINS
8 g