Vegan Roast in a Crispy Pastry Crust

Name: Vegan Roast in a Crispy Pastry Crust
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 portions

Preparation time: 30 min
Cooking time: 1 h
Total time: 1 h 30 min

Difficulty: easy

Ingredients

150 tb vegan mince alternative (such as Redefine Meat mince)

100 g red lentils

300 ml vegetable stock

2 onions

3 carrots

200 g mushrooms

0.5 celery root

3 tb olive oil, for frying

1 tb tomato paste

2 tb soy sauce

1 tb miso paste

1 tb paprika powder

1 tb apple cider vinegar

100 g breadcrumbs

Some salt and pepper

1 vegan flaky pastry

For the glaze:

50 ml vegan cream substitute

1 ts sesame seeds, to dust

1 Knife tip(s) turmeric for a beautiful golden colour, optional

Vegan gravy:

2 onion

2 carrots

200 g mushrooms

Some oil for frying

2 tb tomato paste

1 ts mustard

4 ts brown sugar

2 tb vegan margarine

200 ml vegan red wine

500 ml vegetable stock

As a side dish we recommend:

duchess potatoes and red cabbage

Preparation

1. Place the lentils and stock in a saucepan and bring to the boil. Simmer gently for about 10 minutes, until the lentils have absorbed the liquid and are tender.

2. Place the lentils and stock in a saucepan and bring to the boil. Simmer gently for about 10 minutes, until the lentils have absorbed the liquid and are tender.

3. Add the onion to the pan and fry for 2 to 3 minutes, until the onion is translucent. Add the carrots, mushrooms and celery and cook for a further 10 minutes, stirring occasionally. Remove from the heat.

4. Mix the fried vegetables with the lentils, tomato paste, breadcrumbs and remaining ingredients and leave to cool.

5. Meanwhile, prepare the sauce. Peel and chop the onions and carrots. Clean and chop the mushrooms. Heat the oil in a saucepan. Add the onions and carrots and sauté over a high heat for 5 minutes. Add the mushrooms and cook for a further 2-3 minutes. Stir in the tomato paste, mustard and sugar. Add the margarine and allow to melt completely. Stir continuously. Slowly add the flour and stir well. Pour in the red wine and simmer for 10 minutes. Pour in the stock and simmer for 15 minutes. Season to taste. Blend the sauce until creamy.

6. Preheat the oven to 200°C top/bottom heat.

7. Line a baking tray with baking paper. Roll out the puff pastry. Place the filling in the centre. Leave a border at the top and bottom. The edge should be wide at the sides. Cut each side 3 times to make 4 strips. Fold the strips alternately left and right around the filling to create a plaited pattern.

8. Brush the roast with the vegetable cream alternative and sprinkle with sesame seeds.

9. Bake in the oven for about 25 minutes until golden brown.

10. Remove the roast, allow to cool briefly and serve with the vegan gravy and side dishes of your choice.

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