Hearty vegan protein roast with soybean cutlets, chickpeas and sweet potato. Extremely cut resistant, aromatic and easy to prepare. Finished with a layer of BBQ sauce as a topping.
Prep Time 15 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8Slices
Calories 253kcal
Ingredients
FOR THE FRY:
2PieceFlaxseed eggs2 tbsp. flaxseed meal + 5 tbsp. hot water
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.