Beet Bourguignon nut roast | The Vegan Society

Name: Beet Bourguignon nut roast | The Vegan Society
Ingredients: 2tbsp olive oil; 150g shallots or red onions, finely chopped; 30g garlic cloves, finely chopped; 40g sun dried tomatoes, roughly chopped; 120ml red wine, red grape juice or cranberry juice can be used for an alcohol-free version; 200g beetroot, finely grated and juice squeezed out; 3g thyme stalks, remove and discard stalks; 2tsp stock powder; 1tsp salt, more if needed; 1tsp yeast extract or brown miso; 40g ground flax seed; 100g pre-cooked chestnuts; 70g hazelnuts, roughly chopped; 60g shallots or red onions, finely sliced; 20g sunflower seeds; 1tbsp olive oil

www.vegansociety.com

For something special try this delicious beet recipe!

View full recipe on www.vegansociety.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vegansociety.com.

Share this recipe:

Ingredients

2tbsp olive oil
150g shallots or red onions, finely chopped
30g garlic cloves, finely chopped
40g sun dried tomatoes, roughly chopped
120ml red wine, red grape juice or cranberry juice can be used for an alcohol-free version
200g beetroot, finely grated and juice squeezed out
3g thyme stalks, remove and discard stalks
2tsp stock powder
1tsp salt, more if needed
1tsp yeast extract or brown miso
40g ground flax seed
100g pre-cooked chestnuts
70g hazelnuts, roughly chopped
60g shallots or red onions, finely sliced
20g sunflower seeds
1tbsp olive oil