Preheat oven to 160 degrees convection. Line baking sheet with a permanent baking mat or baking paper. Spread nuts on top and roast in preheated oven for 5 minutes. Remove from the oven and let cool briefly. IF THE ROAST IS MADE IMMEDIATELY AFTERWARDS, START THE OVEN RIGHT AWAY.
224 g mixed nuts
Place in a high-powered blender or food processor and grind until fine. Depending on taste, leave a few coarser pieces.
Heat a large frying pan with frying oil, add onion, mushrooms and squash. Pour in a little water and simmer until the pumpkin is cooked.
30 ml Frying oil or other high heat oil, 110 g red onion, 100 g Mushrooms, 140 g Hokkaido pumpkin
In a large bowl, add Italian herbs, garlic granules, smoked paprika, sage, thyme, cinnamon, nutmeg, salt, pepper, soy sauce, flaxseed one, breadcrumbs and oat flour and knead with your hands until a uniform dough is formed.
2 Piece Flaxseed eggs, 2 tbspn Italian herbs*, 1 tbspn Paprika powder, ½ Sage, ½ Thyme, ½ tbspn Cinnamon, ¼ tbspn Nutmeg, 30 ml Tamari, 75 g gluten free oat flour, A pinch of sea salt, Black pepper to taste, 86 g Breadcrumbs
Line or grease loaf pan with baking paper and press dough into it. Heat oven to 175 degrees and put roast in it.
Bake for 30 minutes.
In the meantime, mix the GLASUR mix. To do this, place all ingredients in a small bowl and stir with a spoon or whisk until smooth.
22,5 ml Tamari, 15 ml Apple cider vinegar, ½ tbspn Garlic granules, 1 Bird Eye Chili, 60 g Ketchup
Remove roast from oven and brush with glaze. Put back in the oven and bake for another 15-20 minutes.
At the end of the baking time, remove from the mold and cut into slices. Gladly leave in the oven at 120 degrees convection and
In the meantime HOMEMADE GRAVY make.
½ tbspn Garlic granules, 1 Bird Eye Chili, 30 ml Frying oil or other high heat oil, 110 g white onion, 2 Garlic cloves, 500 ml Vegetable broth, 34 g Nutritional yeast, 15 ml Tamari, 3 tbspn Cornstarch, optional bay leaf, Black pepper to taste
Put the pan on the stove and heat with 2 tablespoons of frying oil.
Add the onion and garlic 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.
(optional) with a little soy cream in a high-powered blender until a fine, creamy sauce is formed.
To serve, place one or two slices of vegan roast on each plate, add beet and boiled potatoes and top with sauce. enjoy!
Boiled potatoes, Braised beet, Parsley to taste, Non-alcoholic dark beer
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.