Nut roast in a mushroom cream sauce – vegan

Ingredients for 4 servings

For the nut roast

• 230 g green core in water overnight to soak
• 40 g of spelt breadcrumbs 40 g for Breading
• 30 g cashew nuts – coarsely chop
• 30 g hazelnuts – coarsely chop
• 30 g of organic corn starch

Liquid ingredients and spices

• 690 ml of vegetable broth
• 90 g organic Margarine
• 3 TBSP Tamari (or soy sauce)
• 1 ½ TBSP organic mustard, grainy
• 1 TSP Yaconsirup
• 1 EL noble yeast flakes
• Crystal salt
• Pepper from the mill
• 1 tablespoon chopped marjoram
• 1 tablespoon chopped thyme

For the mushroom-cream sauce

• 250 g mushrooms – clean and slice
• 250 g herb mushrooms – clean and slice

Liquid ingredients and spices

• 200 ml of vegetables broth
• 190 ml of soy cream
• 2 TABLESPOONS peanut oil
• 2 TBSP Tamari
• 1 ½ TBSP tomato paste
• 1 TSP Apple cider vinegar
• 1 TSP organic mustard, grainy
• 1 TBSP paprika powder
• 2 TABLESPOONS noble yeast flakes
• Crystal salt
• Pepper from the mill
• 2 TBSP finely chopped parsley
• 1 Sprig Of Thyme

Preparation

Preparation time about 15 minutes cooking/baking time approx. 1 hour and 30 minutes

For the Roast the vegetable broth, bring to a boil. The soaked green core on a sieve, rinse thoroughly. Then in a stand mixer and crushing.

The green core meal in the boiling water, briefly bring to a boil in an open pot over a low flame for about 30 Min. garziehen until all of the water is raised.

The oven to 180 °C Convection preheat a baking paper-stocked baking sheet.

The green Kern in a bowl. Hazelnuts, cashew nuts, corn starch, 40 g breadcrumbs, Margarine, Tamari, precious yeast flakes, and marjoram. Then put on the gloves and the Whole thing with your hands vigorously to mix and knead. Season with salt and pepper 2 equal-sized loaves of this in the breadcrumbs and place on baking sheet, season.

The mustard with Yaconsirup and thyme, stir and Fry this brush. Then put in the oven and 1 hour to bake. The heat to 150 °C and reduce again for 30 Min. bake.

In the meantime, for the Sauce, place the peanut oil in a pan and fry the mushrooms in it about 5 Min. sear. Then add the tomato puree and briefly fry. Add the vegetable stock, the thyme branch, with Tamari, Paprika, salt and pepper and about 5 Min. simmer.

Then the sprig of thyme, remove, cream, mustard and cider vinegar, stir, the precious yeast to give flakes, and bring to the boil again. Season with salt and pepper and sprinkle with parsley.

The nut roast together with the mushroom sauce and garnish and enjoy.

This includes potatoes, noodles, or pilaf fit rice.

Nutritional values per Serving

• Calories: 778 kcal
• Carbohydrates: 61 g
• Protein: 20 g
• Fat: 48 g