Vegetarian Roast with Gravy | Recipe
Vegetarian Roast with Gravy | Recipe
Cooking Time:
50 min
Baking Time:
50 min
Difficulty:
Medium
Persons
-
Spice blend:
-
2.5 tbsp
-
For the gravy:
-
2 tbspdried porcini mushrooms
-
1onion
-
1 clovegarlic
-
150 gmushrooms
-
1carrot
-
1 tbspoil
-
1 tsptomato paste
-
1 tbspbrown sugar
-
1 tbspflour
-
50 mlred wine
-
1 tbspdark balsamic vinegar
-
2 tbspsoy sauce
-
300 mlvegetable stock
-
1 sprigthyme
-
1bay leaf
-
1 tspmustard
-
salt, pepper
-
For the roast:
-
130 gplate lentils, dried
-
2onions
-
3 clovesgarlic
-
2 tbspoil
-
120 gcarrots
-
200 gmushrooms
-
5 sprigsparsley
-
75 goats
-
2 tbsplinseed
-
400 gblack beans
-
100 gwalnuts
-
100 gsunflower seeds
-
3 tbspsoy sauce
-
3 tbsptomate paste
-
1 tbspmustard
-
For the glaze:
-
5 tbspcranberry jam
-
1 tbsptomato paste
-
salt, pepper
1
For the sauce, soak the porcini mushrooms in water according to the packet instructions, then squeeze them out and chop coarsely. Finely chop the onion and garlic. Finely dice the mushrooms and carrots.
2
Heat the oil over a medium heat and fry the onions for about 3 minutes. Add the mushrooms and porcini and sauté until brown. Add the carrots and garlic and fry for about 3 minutes. Increase the heat, add the tomato paste and brown sugar and fry for 1 minute.
3
Add the flour, deglaze with the wine, balsamic vinegar and soy sauce and reduce briefly. Pour in the vegetable stock, add the thyme and the bay leaf and simmer for 20 minutes.
4
Remove the bay leaf and thyme, add the mustard and finely puree the sauce.
5
For the roast, first cook the lentils according to the packet instructions. Finely chop the onions and garlic and fry in olive oil over a medium heat for about 5 minutes.
6
Preheat the oven to fan 180°C.
7
Peel and finely grate the carrots. Finely chop the mushrooms. Wash and finely chop the parsley.
8
Whizz the oats and the linseeds in a food processor until they resemble flour. Drain the black beans, rinse once and add to the flour together with the walnuts, sunflower seeds, soy sauce, onions and garlic and blend briefly (so that there are still a few pieces left).
9
Put the mixture into a large bowl. Add the mushrooms, carrots, parsley, 3 tbsp tomato paste, the mustard and the Meat & Roast Seasoning, and mix well.
10
Line a loaf tin with baking paper (tip: grease the tin beforehand so that the baking paper sticks to it) and scrape in the mixture. Bake the vegan roast in the oven for 30 minutes.
11
Mix the cranberry jam, 1 tbsp tomato paste, salt and pepper and spread over the roast after 30 minutes baking time. Then bake for another 20 minutes.
12
Remove the roast from the oven and leave to cool for 15 minutes. Remove from the tin with the baking paper and slice. Serve the roast with the gravy.
Nutritional information: (Per person)
Calories
700 kcal
Carbohydrates
60 g
Protein
31 g
Fat
37 g
Method
1
For the sauce, soak the porcini mushrooms in water according to the packet instructions, then squeeze them out and chop coarsely. Finely chop the onion and garlic. Finely dice the mushrooms and carrots.
2
Heat the oil over a medium heat and fry the onions for about 3 minutes. Add the mushrooms and porcini and sauté until brown. Add the carrots and garlic and fry for about 3 minutes. Increase the heat, add the tomato paste and brown sugar and fry for 1 minute.
3
Add the flour, deglaze with the wine, balsamic vinegar and soy sauce and reduce briefly. Pour in the vegetable stock, add the thyme and the bay leaf and simmer for 20 minutes.
4
Remove the bay leaf and thyme, add the mustard and finely puree the sauce.
5
For the roast, first cook the lentils according to the packet instructions. Finely chop the onions and garlic and fry in olive oil over a medium heat for about 5 minutes.
6
Preheat the oven to fan 180°C.
7
Peel and finely grate the carrots. Finely chop the mushrooms. Wash and finely chop the parsley.
8
Whizz the oats and the linseeds in a food processor until they resemble flour. Drain the black beans, rinse once and add to the flour together with the walnuts, sunflower seeds, soy sauce, onions and garlic and blend briefly (so that there are still a few pieces left).
9
Put the mixture into a large bowl. Add the mushrooms, carrots, parsley, 3 tbsp tomato paste, the mustard and the Meat & Roast Seasoning, and mix well.
10
Line a loaf tin with baking paper (tip: grease the tin beforehand so that the baking paper sticks to it) and scrape in the mixture. Bake the vegan roast in the oven for 30 minutes.
11
Mix the cranberry jam, 1 tbsp tomato paste, salt and pepper and spread over the roast after 30 minutes baking time. Then bake for another 20 minutes.
12
Remove the roast from the oven and leave to cool for 15 minutes. Remove from the tin with the baking paper and slice. Serve the roast with the gravy.
Nutritional information: (Per person)
Calories
700 kcal
Carbohydrates
60 g
Protein
31 g
Fat
37 g
Vegetarian roast with gravy
Who said you need meat for a classic, festive meal? Our vegan roast with gravy is sure to please the whole family, whether you’re meat lovers or veggie fans. Our Meat & Roast Seasoning contains no meat products, spreading the hearty aromas of the vegan roast throughout the house.
Christmas Dinner recipes
Are you looking for more recipes for Christmas dinner and the festive period? Then take a look at our recipe collection of Christmas Dinner recipes – you’re bound to find something to take your fancy. Whether you go for a traditional Christmas turkey, a very special beef Wellington or our Christmas roast beef, we know you’ll have a wonderfully delicious day!
Ingredients
Persons
-
Spice blend:
-
2.5 tbsp
-
For the gravy:
-
2 tbspdried porcini mushrooms
-
1onion
-
1 clovegarlic
-
150 gmushrooms
-
1carrot
-
1 tbspoil
-
1 tsptomato paste
-
1 tbspbrown sugar
-
1 tbspflour
-
50 mlred wine
-
1 tbspdark balsamic vinegar
-
2 tbspsoy sauce
-
300 mlvegetable stock
-
1 sprigthyme
-
1bay leaf
-
1 tspmustard
-
salt, pepper
-
For the roast:
-
130 gplate lentils, dried
-
2onions
-
3 clovesgarlic
-
2 tbspoil
-
120 gcarrots
-
200 gmushrooms
-
5 sprigsparsley
-
75 goats
-
2 tbsplinseed
-
400 gblack beans
-
100 gwalnuts
-
100 gsunflower seeds
-
3 tbspsoy sauce
-
3 tbsptomate paste
-
1 tbspmustard
-
For the glaze:
-
5 tbspcranberry jam
-
1 tbsptomato paste
-
salt, pepper
