Vegetarian Nut Cheese Roast
Vegetarian Nut Cheese Roast - Festive feast for veggie fans
Healthy, because
Even smarter
Nutritional values
Nuts and seeds give dishes a hearty flavor and provide the body with valuable fatty acids, nerve-strengthening B vitamins, skin-smoothing vitamin E and filling fiber.
You can freeze leftovers from the roast wonderfully and then have a delicious and healthy veggie dish ready for the next time.
(Percentage of daily recommendation)
| Calorie | 699 cal. | (33 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.3 g | (54 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 269.4 μg | (449 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 308.6 μg | (103 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 30.9 μg | (69 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 210 mg | (221 %) | ||
| Potassium | 1,600 mg | (40 %) | ||
| Calcium | 480 mg | (48 %) | ||
| Magnesium | 201 mg | (67 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 23.6 μg | (12 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 186.6 mg | |||
| Cholesterol | 120.6 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 4 Tbsps Peanut oil
- 9 ozs Nut (e.g. hazelnuts, walnuts, almonds)
- 7 ozs Tomatoes
- 1 Zucchini
- 7 ozs large onions
- 1 bunch Dill
- 5 ozs Mountain cheese (i.e. Gruyere)
- 3 eggs
- salt
- peppers
- 1 pinch Freshly grated Nutmeg
- ¾ oz ginger (1 piece)
- 2 scallions
- 36 ozs Brussels sprouts
- 5 Tbsps soy sauce
- 3 ½ ozs Vegetable broth
- 3 ½ ozs Yogurt
- 3 ½ ozs Cottage cheese
- 1 ½ ozs Tahini (3 tbsp)
- ½ lemon (juice)
- Also:
- Bread loaf pan (approx. 4 x 9 inch)
Preparation steps
Brush loaf pan with 1/2 tablespoon peanut oil. Finely chop nuts and seeds and toast in a large hot skillet without fat over medium heat for about 5 minutes. Remove.
Clean, wash and quarter the tomatoes, remove the seeds and cut into small cubes. Clean, wash and coarsely grate the zucchini. Peel onions and chop finely. Wash dill, shake dry and chop. Grate cheese finely.
Heat 1 tablespoon peanut oil in a frying pan. Sauté onions in it for 2 minutes over medium heat. Add zucchini and fry for 3 minutes, then remove from heat.
Place eggs, dill, cheese, nut and seed mixture, tomatoes, zucchini, and onion mix in a large bowl. Season heavily with salt, pepper, and 1 pinch of freshly grated nutmeg and mix well. Pour into the mold and smooth out. Brush with 1 tablespoon oil and bake in a preheated oven at 180 °C / 350˚ F for about 1 hour.
For the vegetables, peel the ginger and chop finely. Clean the spring onions, wash and cut into fine rolls. Clean, wash and quarter Brussels sprouts. Heat remaining oil in a large frying pan or wok. Sauté brussels sprouts vigorously over high heat for about 5 minutes, stirring occasionally. Then add ginger and green onions and sauté for 3 minutes. Deglaze with soy sauce, add broth and cook over medium heat for another 5 minutes. Season vegetables with salt and pepper.
Meanwhile, for the dip, mix yogurt with cottage cheese, tahini, lemon juice and salt.
Remove roast from oven, let rest for 5 minutes, remove from pan and slice. Serve with vegetables and dip.
