Vegan nut roast in puff pastry coating
Tags:
alcohol-free
lactose-free
vegan
vegetarian
Description
Vegan nutrition can be very versatile! If you want to do without meat and animal products, you have to be creative! After all, you don't always want the same thing on the table. And if we're talking about variety and creativity, then this dish is exactly what we're looking for. It is bubbling over with ingredients, flavours and great ideas of what can be combined with each other. Really innovative!
Ingredients for
For the vegan roast
1
onion, finely chopped
1
garlic clove, chopped
2
Tablespoon(s)
olive oil
2
Tablespoon(s)
chilli oil
50
g
pecans
50
g
walnuts
50
g
almonds
50
g
sunflower seeds
30
g
lupine flour
1.5
Tablespoon(s)
soy sauce
1
Tablespoon(s)
apple vinegar
1
Tablespoon(s)
tomato puree
1
Tablespoon(s)
yeast flakes
1
Tablespoon(s)
majoram
1
Teaspoon(s)
pepper, ground
1
Teaspoon(s)
stock powder
1
Teaspoon(s)
thyme, chopped
1
Teaspoon(s)
rosemary, chopped
1
Pinch(es)
nutmeg, ground
100
g
hokkaido pumpkin
1
parsnip
1
Pack(s)
puff pastry (vegan)
Preparation
Prepare the vegan nut roast
1
Preheat the oven to 175°C convection oven. Cut the Hokkaido pumpkin into pieces, marinate with a little oil, salt and pepper and bake in the oven for '10 minutes.
2
Put all the nuts and seeds in the Multi Chopper and chop finely. Then lightly roast them without fat in a pan.
3
Sweat the onions, garlic and tomato paste in olive oil. Then mix with the roasted nuts and the rest of the ingredients, except the pumpkin and parsnip.
4
Line the Lurch Batzen tin with puff pastry and fill with half of the nut mixture. Then place a layer of braised pumpkin and spread the rest of the nut mixture on top. Finally, cut the parsnip into sticks and place on top of the nut roast. Finally, cover the roast with puff pastry.
5
Bake the roast for 30-45 minutes at 175°C convection oven.
Ingredients for
For the vegan roast
1
onion, finely chopped
1
garlic clove, chopped
2
Tablespoon(s)
olive oil
2
Tablespoon(s)
chilli oil
50
g
pecans
50
g
walnuts
50
g
almonds
50
g
sunflower seeds
30
g
lupine flour
1.5
Tablespoon(s)
soy sauce
1
Tablespoon(s)
apple vinegar
1
Tablespoon(s)
tomato puree
1
Tablespoon(s)
yeast flakes
1
Tablespoon(s)
majoram
1
Teaspoon(s)
pepper, ground
1
Teaspoon(s)
stock powder
1
Teaspoon(s)
thyme, chopped
1
Teaspoon(s)
rosemary, chopped
1
Pinch(es)
nutmeg, ground
100
g
hokkaido pumpkin
1
parsnip
1
Pack(s)
puff pastry (vegan)
