Nut roast

Nut roast is party food for many vegans and here's my variation. The side dishes can be varied according to what they will be used for, e.g. a fresh salad in the summer or red cabbage and potatoes for Christmas.

1 dl quinoa

2.5 dl water

4 tablespoons vegetable stock

4 cloves garlic, finely chopped

125 g shitake mushrooms, fresh if possible aromatic mushrooms, finely chopped

80 g coarsely chopped spinach

1 bunch fresh parsley, finely chopped

160 g (1 can) of red lentils pre-cooked and rinsed in colanders.

150 g vegan cream cheese, optional flavor

50 g dried cranberries

100 g walnuts, finely chopped

2 teaspoons chili spice

2 ss balsamicoedik

1 tablespoon fresh sage, finely chopped

2 tbsp soy sauce

2 ss fungi

Salt and pepper

Boil quinoa in water, with garlic and vegetable funds added, until the water evaporates, and set the mixture aside.

Fry the mushrooms in a dry frying pan for about 5 min. on medium heat, stir occasionally. The mushrooms should become quite dry, before adding the spinach and stirring until all the spinach has collapsed. Add the quinoa mixture and the rest of the ingredients. Mix well and season with salt and pepper. Check that the mixture is dry enough to be squeezed and that there is no excess liquid in the pan.

Grease a baking dish with a little olive oil, place over the nut dough and squeeze it firmly together.

Bake the nut roast at 200 degrees for 40-45 minutes until it has acquired nice color. Let it rest for 10 minutes before turning it onto a platter and serving.


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