Vegan Nut Roast with Plum Glaze
Vegan Nut Roast with Plum Glaze - A wonderfully nutty festive treat that is also wonderful without animal products! Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Nuts provide important B vitamins that our brain and nervous system need. In addition, they contain valuable unsaturated fats that are good for the heart and circulation. They also supply the body with high-quality protein.
You can prepare this nut roast with any nut of your choice.
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 841 mg | (21 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 0.1 mg |
Ingredients
- Ingredients
- 1 stalk rosemary
- 1 stalk thyme
- 1 onion
- 2 garlic cloves
- 9 ozs button Mushroom
- 9 ozs Mixed nuts (walnut, hazelnut, almond)
- 7 ozs Chestnuts
- 2 carrots
- 7 ozs whole grain breadcrumbs
- 3 Tbsps Canola oil
- salt
- peppers
- 8 Tbsps Plum butter
- 4 Tbsps apple sauce
- 3 tsps apple cider vinegar
- 14 ozs lamb's lettuce
- 1 tsp medium hot mustard
- 2 Tbsps Sunflower seed
Kitchen utensils
Preparation steps
Wash the rosemary and thyme, shake dry and remove the needles or leaves. Peel the onion and garlic, clean the mushrooms and cut off the stems. Chop in a food processor together with nuts and chestnuts.
Clean, peel, wash and grate carrots. Add to the nut mixture together with breadcrumbs and 2 tablespoons of oil and stir in evenly or knead with your hands. Season the mixture generously with salt and pepper.
Line a pan with baking paper (or use a silicone baking form), pour in the frying mixture, press it down and smooth it down.
For the glaze, mix plum and apple sauce with 2 tsp vinegar. Spread half of it on the roast, put the rest aside as a dip. Bake nut roasts in a preheated oven at 390°F for 1 hour.
Meanwhile, wash the salad and spin dry. For the dressing, mix the remaining oil and vinegar with mustard and 1 tablespoon of water, season with salt and pepper. Drizzle over the salad and sprinkle with sunflower seeds.
Let the finished roast nuts cool briefly in the mold, then cut into finger-thick slices and serve with dip and salad.
