Aubergine, Butternut Squash & Chickpea Tagine
Vegan & gluten free
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
For the Red Onion Marmalade
900g red onions, sliced
160ml olive oil
200ml red wine vinegar
200g caster sugar
To Finish and Serve
250ml Hellmann's Vegan Mayo
250g vegan cheese, grated
2 sourdough loaves, sliced
Method
- To make the nut roast, blend all the nuts together into a coarse crumb. Add in the rest of the nut roast ingredients and mix well. Roll into a large cylinder. Cover it with baking parchment and foil. Bake in the oven at 170C for 30 mins. Leave to cool before slicing.
- To make the red onion marmalade, cook the red onions in the olive oil over a low heat until soft and lightly browned. Add the red wine vinegar and caster sugar. Reduce to a sticky consistency.
- To serve, spread the vegan mayo on both sides of each sourdough loaf slice. Top one with the red onion marmalade, sliced nut roast and the vegan cheese. Top with another slice and fry in a dry pan or skillet until golden brown on both sides.
