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Nut roast with tomato sauce
45 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 468
  • Fat about 23g
  • Carbohydrates about 35g
  • Protein about 26g
This is needed
This is needed for 6 people
Nut roast
  • 2 onions, cut into pieces
  • 2 garlic clove
  • 1 tbsp olive oil
  • 4 dl water
  • 150 g red lentils
  • 150 g carrots, cut into pieces
  • 2 tsp dried Italian herbs
  • salt and pepper to taste
  • 250 g mushrooms, cut into pieces
  • 2 tbsp tomato puree
  • 150 g mixed nuts, coarsely chopped
  • 80 g grated Parmesan
  • 3 egg
  • 100 g breadcrumbs
Tomato sauce
  • 1 tin chopped tomatoes (approx. 400 g)
  • 1 garlic clove, squeezed
  • 1 glass puréed tomatoes (approx. 350 g)
  • 1 tsp dried Italian herbs
  • salt and pepper to taste
  • 1 loaf tin (approx. 30 cm), lined with baking paper
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And that's how it's done
And that's how it's done
Nut roast
In batches, blitz the onions, garlic, carrots and mushrooms in a food processor. Heat the oil in a pan, cook the vegetables for approx. 10 mins., stirring occasionally. Stir in the tomato puree and lentils, pour in the water, simmer for approx. 20 mins., season. Leave the vegetables to cool. Mix the nuts, breadcrumbs, cheese and eggs in with the vegetables. Transfer the mixture to the prepared cake tin, press down firmly with the back of a spoon. Cover the tin with foil.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove the foil and bake for a further 30 mins.
Tomato sauce
Mix the chopped tomatoes, passata, garlic and herbs in a pan, bring to the boil, cover and simmer for approx. 10 mins., season.
To serve
Leave the nut roast to rest in the tin for approx. 10 mins. Remove, cut into slices and serve with the tomato sauce.

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