Recipes
Date posted: 17/12/2019
Ingredients
Hellmann’s vegan mayo 2.6L | 250ml |
Olive oil | 160ml |
Red onions | 900g |
Thyme | 50g |
Red wine vinegar | 200ml |
Caster sugar | 200g |
Knorr Professional garlic purée | 750g |
Walnuts | 100g |
Almonds | 100g |
Cashew | 100g |
Chestnuts | 100g |
White breadcrumbs | 400g |
Knorr paste vegetable bouillon | 400g |
Vegan cheese | 250g |
Sourdough loaf | 2pc |
Method
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Using the Hellmann’s vegan mayo to help give the toastie its crisp coating! Nut roast:- Blend chestnuts, hazelnuts, walnuts and almonds to course crumb texture.
- Add breadcrumbs, garlic puree, picked thyme and KNORR Paste Vegetable Bouillon. Mix well.
- Roll into large cylinder, covered in baking parchment and foil.
- Bake in oven at 170c for 30 minutes.