Harvest nut roast with gravy

Harvest nut roast with gravy

3.4 22 évaluations

Prép. 25min

Total 1h 30min

6 portions

Ingrédients

Harvest nut roast

olive oil plus extra for greasing
2 tbsp
sourdough bread torn into pieces
100 g
roasted cashews unsalted
75 g
raw almonds
80 g
fresh rosemary leaves only
1 sprig
dried thyme
2 tsp
dried oregano
2 tsp
fresh flat-leaf parsley leaves only
3 sprigs
full cream milk
80 g
water
500 g
parsnip peeled and cut into pieces (1-2 cm)
250 g
carrot peeled and cut into pieces (1-2 cm)
250 g
potato peeled and cut into pieces (1-2 cm)
250 g
turnip peeled and cut into pieces (1-2 cm)
250 g
sea salt to taste
¼ tsp
ground black pepper to taste
¼ tsp
brown onion (approx. 150 g), cut into halves
1
Moroccan spice mix
3 tsp
ground chilli
½ tsp
canned cannellini beans rinsed and drained (approx. 250 g after draining)
400 g
eggs
2
walnuts cut into pieces
80 g

Traditional style gravy

red onion cut into halves
80 g
garlic cloves
3
olive oil
2 tbsp
cashews
150 g
red wine vinegar
2 tsp
plain flour
1 tbsp
soy sauce
2 tbsp
nutritional yeast
1 tbsp
water
300 g

Niveau

facile

Infos nut. par 1 portion

Sodium 835.8 mg

Protides 23.5 g

Calories 3161.3 kJ / 752.7 kcal

Lipides 52.3 g

Fibre 15 g

Graisses saturées 7.4 g

Glucides 41.3 g

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Également présenté dans

Vegetarian Kitchen 87 Recettes
Australie et Nouvelle-Zélande

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