Top tip
Got leftover nut roast? Save yourself time and skip step one!
Vegan Nut Roast Toastie
Food
Main Courses
British
Vegan
Vegetarian
A lunchtime showstopper…
10 Servings
Ingredients
100g walnuts
100g almonds
100g cashews
100g chestnuts
400g white breadcrumbs
400ml KNORR Paste Vegetable Bouillon
20g KNORR Professional Garlic Puree
25g thyme plus three sprigs for marmalade
900g red onions, sliced
160ml olive oil
200ml red wine vinegar
200g caster sugar
250ml Hellmann's Vegan Mayo
250g vegan cheese, grated
2 sourdough loaves, sliced
Method
-
Nut roast: blend chestnuts, hazelnuts, walnuts and almonds to a coarse crumb texture. Add breadcrumbs, KNORR Paste Vegetable Bouillon, KNORR Professional Garlic Puree and picked thyme leaves. Mix well. Roll into a large cylinder and cover in baking parchment and foil.
- Red onion marmalade: over a low heat cook the red onions with the olive oil and thyme until soft and lightly browned. Add the red wine vinegar and caster sugar and reduce to a sticky consistency.
- To finish and serve: spread Hellmann's Vegan Mayo on both sides of two slices of sourdough loaf. Top one slice with red onion marmalade, slices of nut roast and grated vegan cheese. Top with the other slice and fry in a dry pan over a medium heat until golden brown and melted in the middle.
