Vegetarian walnut roast with sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Prepare rice in boiling salted water according to package instructions, drain and allow to cool. Peel 150 g onions and 2 cloves of garlic and dice finely. Heat 2 tablespoons of oil. Fry the onions, garlic and thyme for about 10 minutes. Let cool off. Clean and finely chop the mushrooms and fry them in 2 portions in 2 tablespoons of oil, season with salt and continue to fry until the liquid has evaporated. Leave to cool

2. 2

   Chop or grind cashew kernels very finely in the universal chopper. Coarsely chop the walnut kernels. Grate cheese. Whisk eggs in a large bowl. Add rice, parmesan, nuts, crème fraîche, onion-garlic and mushroom mixture and knead. Season with salt, pepper, coriander and paprika powder

3. 3

   Grease a box mould (11 x 30 cm) and sprinkle with breadcrumbs. Pour in rice mixture and smooth it down. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 50-60 minutes

4. 4

   For the sauce, peel 150 g onions and 1 clove of garlic and dice coarsely. Clean or peel the soup greens. Dice carrots and celery, cut leek into rings. Heat 2 tbsp. oil, fry vegetables until brown, add onions and garlic and also fry. Stir in tomato paste and fry. Add stock and bring to the boil. Cover and cook the ingredients for about 30 minutes over a mild heat

5. 5

   Pour the sauce through a sieve into a pot and bring to the boil again. Mix starch with 3 tbsp. water, stir into the boiling sauce, let sauce simmer for about 5 minutes. Season to taste with soy sauce and pepper

6. 6

   Place the roast in the pan on a cake rack, after approx. 10 minutes carefully turn out of the pan. Serve roast hot or cold with the sauce. Serve with roasted potatoes and carrot slices cut into slices and parsley

Nutrition Facts

KCAL
670 kcal

CARBS
28 g

FATS
51 g

PROTEINS
21 g