Summary

Ingredients

• 100 g lentils, red
• 100 g basmati rice
• 500 ml vegetable stock
• 50 g walnuts
• 75 g cashew nuts
• 70 g oatmeal
• 1 medium onion (s)
• 3 clove (s) garlic
• 3 teaspoons flea seeds
• 1 teaspoon, heaped parsley, chopped
• 1 teaspoon, heaped chives, chopped
• 1 teaspoon, leveled oregano
• 2 teaspoons mustard, medium hot
• 1 teaspoon ketchup
• 3 tablespoon tomato paste
• 0.5 teaspoon ½ caraway powder

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Instructions

1. Soak the psyllium in 50 ml of water and let it swell.
2. Bring the lentils and the basmati rice to the boil in the vegetable stock - then simmer on a low heat until the liquid is almost completely absorbed - put aside and let it cool down.
3. Roughly chop walnuts and cashew nuts - fry them in the pan without fat until they are lightly browned - set aside.
4. Finely chop the onions and garlic - sweat in a pan with a little oil until translucent - put aside and let cool.
5. Now preheat the oven to 180-200 degrees. Line a loaf pan with baking paper - or, if you have a silicone form, brush the form with a few drops of oil.
6. Now put all the cooled ingredients in a bowl, as well as the soaked flea seeds including the liquid, the herbs, mustard, ketchup, tomato paste, caraway seeds and the oat flakes. Mix everything vigorously with your hands. Then spread it in the loaf pan and put it in the oven for about 50 minutes. Take a quick look after 40 minutes, the nut roast should be brown on top and slightly crispy.
7. Take out of the oven - let cool down a bit and turn out of the mold. Cut into slices and serve.
8. An ajvar sauce (see my recipe in the database) and rosemary potatoes go best with this roast.
9. The roast and sauce can also be prepared a day in advance and the next day, when visitors come, you have almost no work and it just tastes great.