Preparation
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1Cook the lentils in salted water for 20 minutes, drain and drain. Grind the nut mixture very finely in the blender and place in a bowl. Peel the carrots and onions and cut them into coarse slices. Wash and sort the parsley. Process vegetables, parsley, 50 ml water, soy sauce, mustard and starch in a blender to form a mass. Add to the nut mixture together with the Kölln flakes, lentils and flour. Mix together carefully and season with the spices.
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2Line the loaf pan with baking paper (tip: first crumple up the baking paper completely and spread it out again - then it will be more malleable). Pour the mixture into a loaf pan (25 cm) and bake.
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3Meanwhile, clean the vegetables, peel them if necessary and cut them into coarse cubes or slices. Heat Mazola® in a pot and fry the mushrooms, carrots and celeriac all over for 5 minutes - brown spots may be visible for the roasted aroma. Add onion and garlic and continue frying for another 3 minutes. Add soy sauce, tomato paste, sugar, balsamic vinegar and mustard, stir vigorously and continue frying briefly. Then deglaze with red wine and vegetable stock, add bay leaves and simmer for 20 minutes.
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4Remove the bay leaves again. Use the hand blender to chop the vegetables very finely. By adding water you get the desired consistency of the sauce. Season with the spices and serve with the nut roast. It goes well with mashed potatoes and Brussels sprouts. Preparation time: approx. 30 minutes (excluding waiting times)
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5Top/bottom heat: 180 °C Circulating air: 160°C Baking time: 60 minutes
Author: Peter Kölln
Photographer: Studio Seiffe/Arvid Knoll
Ingredients
Serving(s)
1
For the nut roast:
100 G
Beluga lentils
250 G
whole nuts (e.g. a mixture of hazelnuts, pecans, walnuts)
200 G
red or orange carrots
1
red onion
20 G
flat-leaf parsley
2 EL
soy sauce
2 EL
Mustard
2 EL
Strength
150 G
Kölln Organic Delicate Multigrain Flakes
2 EL
buckwheat flour
1 heaped tbsp
Minced meat seasoning
at will
Salt
at will
pepper
For the sauce:
150 G
Mushrooms
150 G
red or orange carrots
200 G
Celeriac
1
red onion
1
clove of garlic
2 EL
Mazola® germ oil
3 EL
soy sauce
1 TL
Tomato paste
1 TL
Sugar
2 EL
Balsamic vinegar
1 TL
Mustard
200 ml
red wine
400 ml
Vegetable stock or vegetable broth
2
Bay leaves
at will
Salt
at will
pepper
at will
nutmeg
at will
Paprika powder (sweet)
