A festive protein roast with extra plant-based protein (a whopping 32g!!!). That’s on the agenda today. There are always voices that claim that vegans do not eat enough protein. I disagree and have already written about it in detail. If you’re interested, feel free to check it out here. There are already all kinds of vegan roasts and I thought something new was needed. A protein roast is the perfect opportunity to convince your visitor about plant-based proteins. With mashed potatoes, red cabbage and a simple vegan sauce, it’s a dream come true.
Vegan protein roast with extra vegetable protein
There are already two roast recipes on my blog, however, without a special focus on protein. Today’s variation is nut free and is made largely of soybean shreds, chickpeas and sweet potato. We create the binding by using flaxseed eggs, oatmeal and breadcrumbs. If you like, you can even save the oil for sautéing the onions, making the dish oil-free.
CONCLUSION: A comparison with meat is already amazing, because a For example, fillet of beef has only 29g of protein per 100g comparison to our delicious protein roast with 32g high-quality, vegetable protein.
I use a small amount of high heat frying oil to sauté the onion and mushrooms. Add tomato paste, Italian herbs, nutmeg, tamari, salt and pepper.
TIP: If you want to prepare the roast a day ahead, no problem. Simply prepare the dough, press it into the baking pan and place it covered in the refrigerator. The next day put in the oven and bake.
Heavenly vegan Christmas
It’s just under four weeks until Christmas and I’m still missing the Christmas vibes. But I don’t let Corona spoil my mood and just make it nice at home. Who needs a mulled wine stand when you can make it at home? In keeping with the upcycling trend, I borrowed some fairy lights from my mother-in-law. They also provide some Christmas spirit. But my big hope is still that it will snow soon. Our huskies love snow and it is incredibly beautiful to watch them romp in the white splendor.
The best tips for the perfect vegan Christmas roast
To make the feast of love and your roast as successful as possible, here are my top tips for super relaxed holidays:
- Preparation: What can you prepare the day before? The roast, gravy or dessert are particularly suitable for this. It is always worth preparing a certain part of the menu. This not only makes you happy, but also your guests, because you have more time for them.
- Organization when cooking: When you prepare several things in the kitchen at the same time, it can get stressful. I therefore always put everything ready weighed and cut in bowls before. So that you do not forget anything, there is a function on veganevibes where you can check off the individual ingredients. This is convenient to not forget anything.
- Sample cooking: Is one of my favorite recommendations. This gives you the security towards your guests that the dish really tastes as you imagined it. In addition, you already know the preparation times in advance and can plan more easily. At the latest when the guests arrive, you are the confident and casual vegan professional at the stove.
Side dishes for your vegan Christmas
What goes with our roast? Mashed potatoes, potato gratin, steamed vegetables of all kinds, winter red cabbage, oven roasted beets and of course a super delicious vegan gravy. Everything is allowed and you are welcome to get creative here.
Here are a few more suggestions for a suitable dessert: Vegan Panna Cotta, Marzipan Dessert, Caramelized Apples with Pecans or a Pumpkin Mousse with Nut Brittle. I would say Christmas can come.
The festive protein roast is:
- Easy to manufacture
- Firm consistency
- high protein
I wish you a lot of fun with the re-cooking and of course I am happy about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Festive protein roast (nut free)
FOR THE FRY:
- 2 Piece Flaxseed eggs 2 tbsp. flaxseed meal + 5 tbsp. hot water
- 30 ml Frying oil or other high heat oil extra oil for brushing
- 110 g white onion finely chopped (equivalent to a medium onion) alternatively white onion or shallots
- 100 g Mushrooms gladly mixed with other mushrooms of your choice e.g. herb char
- 140 g Sweet potato cut into fine cubes, the finer the cubes the faster it is cooked, alternatively use butternut squash or hokkaido squash
- 3 tbspn Dried tomatoes
- 2 tbspn Italian herbs* Instructions for mixing yourself at the bottom of the recipe
- 1 tbspn Garlic granules alternatively 2 fresh cloves of garlic, pressed in the pan with sauté
- 30 ml Tamari or any other soy sauce of your choice
- 230 g Soy cutlets Prepare according to packaging instructions
- 265 g Chickpeas Equivalent to one can or jar of chickpeas, drained* Collect chickpea water if desired and use for other recipes (ice cream, mousse, etc.)
- 75 g gluten free oat flour 5/8 cup, I grind oatmeal in the food processor for this purpose.
- A pinch of sea salt
- Black pepper to taste
- 86 g Breadcrumbs gladly from spelt or gluten-free
FOR THE GLAZE:
- ⅓ Cup BBQ sauce I use my homemade BBQ sauce, otherwise another vegan sauce of choice.
- Mashed potatoes
- Parsley to taste
- Pomegranate seeds to taste
- Scramble flaxseed eggs and set aside.2 Piece Flaxseed eggs
- Heat a large skillet with frying oil, add onion, mushrooms, diced sweet potato, sun-dried tomatoes, Italian herbs, garlic granules, pepper, salt and tamari (soy sauce). Sauté in the pan for about 5 minutes until translucent.30 ml Frying oil or other high heat oil, 110 g white onion, 100 g Mushrooms gladly mixed with other mushrooms of your choice, 140 g Sweet potato, 3 tbspn Dried tomatoes, 2 tbspn Italian herbs*, 1 tbspn Garlic granules, 30 ml Tamari, A pinch of sea salt, Black pepper to taste
- In a large bowl, add the soy shreds, oat flour, breadcrumbs, flaxseed eggs, and coarsely crushed chickpeas and work with your hands or a silicone scraper to form a compact dough.2 Piece Flaxseed eggs, 230 g Soy cutlets, 265 g Chickpeas, 86 g Breadcrumbs, 75 g gluten free oat flour
- Heat oven to 175 degrees (convection) or 195 degrees (top-bottom heat) and line a loaf pan with baking paper.
- Pour dough into loaf pan and press firmly with hands until surface is level and even.
- Bake for 30 minutes.
- Remove roast from oven at end of baking time and pour BBQ sauce over it. Put back in the oven and bake for another 15-20 minutes.⅓ Cup BBQ sauce
- At the end of the baking time, remove from the mold carefully and cut into slices.
- To serve, place one or two slices of vegan roast on each plate, add roasted carrots and mashed potatoes (optional) and pour sauce over. enjoy!Mashed potatoes, Carrots, Parsley to taste, Pomegranate seeds to taste
- Best fresh. Roast can be baked and stored covered in the refrigerator up to 3 days before serving or frozen, preferably sliced, for up to 4 weeks.