Nut roast with chilli and tomato sauce

Nut roast with chilli

This nut roast is an absolute must, and not just for vegetarians! With its delicious tomato sauce, it certainly reminds us of the tasty meatloaf that grandma used to make for us as children, don`t you think?

For the sauce:

2 tbsp rapeseed oil
1 large onion
4 cloves of garlic
800 g chopped tomatoes
1 pinch of chilli powder
1 pinch paprika powder
1 pinch of cumin
1 pinch of salt
1 pinch of pepper
a little crème fraîche (for serving)

For the nut roast:

150 g mushrooms
125 g wholemeal breadcrumbs
125 g pecan nuts
125 g ground almonds
1 tbsp soy sauce
1 egg
1 pinch of salt
1 pinch of pepper
possibly some breadcrumbs

Preparation of the sauce:

Peel and finely chop the garlic cloves and onion. Heat the oil in a large pan and fry the onions and garlic until lightly browned.
Then add the chopped tomatoes and season with a little salt, chilli, paprika powder, pepper and cumin. Simmer the tomato sauce over a low heat for about 30 minutes.
Pour half of the sauce into a bowl and put the other half to one side for later.

Preparation of the roast:

Prepare the bowl with the tomato sauce. Wash and pick the basil, then finely chop the leaves. Brush off the mushrooms and trim the stalks, then chop into very small pieces. Add the chopped pecan nuts and ground almonds to the tomato sauce together with the wholemeal breadcrumbs and the egg, season with a little soy sauce, salt and pepper and mix to form a batter. If the batter still feels too "runny", add a little more breadcrumbs.
Line a cake tin for an oblong sponge cake with baking paper, pour in the batter and smooth it out.
Bake in a preheated oven at 180 °C fan oven for approx. 60 minutes.

Towards the end of the baking time, put the tomato sauce back on the hob and heat up.

Remove the nut roast from the tin, cut open and arrange on a plate with the tomato sauce and a dollop of crème fraîche and serve hot with delicious rice, couscous or, in summer, fresh baguette.