Date posted: 17/12/2019

Hellmann’s® vegan nut roast toastie

  • Serves 10
Votes: 2 Average: 2.5


Hellmann’s vegan mayo 2.6L 250ml
Olive oil 160ml
Red onions 900g
Thyme 50g
Red wine vinegar 200ml
Caster sugar 200g
Knorr Professional garlic purée 750g
Walnuts 100g
Almonds 100g
Cashew 100g
Chestnuts 100g
White breadcrumbs 400g
Knorr paste vegetable bouillon 400g
Vegan cheese 250g
Sourdough loaf 2pc


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  Using the Hellmann’s vegan mayo to help give the toastie its crisp coating! Nut roast:
  1. Blend chestnuts, hazelnuts, walnuts and almonds to course crumb texture.
  2. Add breadcrumbs, garlic puree, picked thyme and KNORR Paste Vegetable Bouillon. Mix well.
  3. Roll into large cylinder, covered in baking parchment and foil.
  4. Bake in oven at 170c for 30 minutes.
Red onion marmalade: 5. Over low heat cook red onions with olive oil and thyme till soft and lightly browned. 6. Add red wine vinegar and caster sugar and reduce to sticky consistency. To finish and serve: 7. Spread Hellmann's vegan mayo on both sides of two slices of sourdough loaf. 8. Top one slice with red onion marmalade, slices of nut roast and grated vegan cheese. 9. Top with the other slice and fry in dry pan over medium heat till golden brown and melted in the               middle.
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