Incredibly flavorful vegan roast with a filling of couscous, lentils and vegetables. Covered in a delicious puff pastry that makes this masterpiece really nice and juicy. Paired with a simple homemade sauce, this dish becomes a festive highlight.
FOR ROASTING Place cashews in a small saucepan and toast over medium heat.Caution: That the nut kernels do not burn and stir again and again. Set aside and allow to cool briefly. Then grind in a blender until small (as fine as you like).
200 g Cashews
Prepare couscous according to package directions. Set aside.
100 g Couscous
Heat a large frying pan. Pour in oil, add onion, garlic cloves and sweat for 1-2 minutes.
30 ml Frying oil or other high heat oil, 110 g red onion, 1 Piece Garlic clove
Add the celery and carrots. Continue to sauté until the vegetables have softened a bit. Add oatmeal, flaxseed, thyme, sage, cayenne pepper and stir once until everything is well mixed.
150 g Celery, 200 g Carrots, 75 g Oatmeal, 25 g ground flaxseed, 2 tbspn Thyme, 1 ½ tbspn Sage or a few leaves fresh, A pinch of cayenne pepper
Deglaze with tamari, stir in couscous, lentils and ground cashews. Season once briefly and add a little more sea salt, pepper or soy sauce to taste. Set aside.
200 g Cashews, 30 ml Tamari, A pinch of sea salt, Black pepper to taste, 100 g Couscous, 240 g Lentils, cooked, 100 g Chestnuts
Preheat the oven to 180 degrees and line a baking tray with baking paper.
Roll out the puff pastry flat on the baking sheet and add the filling in the middle. Flatten a bit until it looks like the picture. Be sure to leave the edges free.Depending on the size of the puff pastry, you may need a second one. Fold in edges until filling is completely covered.
2 Puff pastry rolls
Depending on your preference, cut a check pattern with a knife (optional). Brush with a little oil and put in the oven. Bake for 40 minutes until golden brown. Remove from oven, let cool slightly, slice and serve quickly or return to oven and keep warm.
In the meantime HOMEMADE GRAVY Make.
Put the pan on the stove and heat with 2 tablespoons of frying oil.
30 ml Frying oil or other high heat oil
Add onion, garlic and mushrooms and sauté a little. Deglaze with vegetable stock and stir once. Add nutritional yeast, tamari and cornstarch dissolved in water and bring to a boil once. Taste once and season with fresh pepper and olive oil to taste.
110 g white onion, 2 Garlic cloves, 62 g Mushrooms, 500 ml Vegetable broth, 4 tbspn Nutritional yeast, 1 tbspn Tamari, 3 tbspn Cornstarch, Black pepper to taste, optional bay leaf, optional 30-60ml olive oil, 2-4 tbsp.
(optional) with a little soy cream in a high-powered blender until a fine, creamy sauce is formed. I mixed them in my case.
To serve, place one or two slices of vegan roast on each plate, add broccoli and boiled potatoes and pour sauce over. enjoy!
Boiled potatoes, Broccoli
Best fresh. Roast can be frozen for up to 4 weeks, preferably sliced.