Vegan Roast

Ingredients

• 600 g root vegetables (e.g., carrots, celeriac, parsnips)
• 2 Garlic cloves
• 1 onion
• 0.5 bunch Parsley (10 g)
• 2 sprigs Rosemary
• 150 g fine oatmeal flakes
• 200 g nuts (as desired)
• 1 tbsp mustard
• 2 tbsp Soy sauce
• 1 tbsp Tomato Paste
• 1 tbsp dark miso paste
• 2 tbsp wheat flour type 1050 (15 g each)
• Salt
• Pepper
• 1 tbsp paprika powder
• 275 g vegan puff pastry (refrigerated)
• 1 tbsp sesame seeds (10 g)
• 1 tbsp black cumin seeds (10 g)
• 250 g shallots
• 2 tbsp olive oil
• 1 tbsp Raw cane sugar
• 250 ml alcohol-free red wine
• 100 g dried cranberries (no added sugar)
• 2 tbsp balsamic vinegar
• 1 cinnamon stick
• a pinch cayenne pepper

Instructions

1. 1.

   Clean, peel and chop the root vegetables into small pieces. Peel and dice the garlic and onion. Wash the herbs, pat dry, and remove the leaves from the stems. Combine all with oatmeal flakes, nuts, mustard, soy sauce, tomato paste, miso, flour, salt, pepper, and paprika in a powerful blender to form a smooth, moldable mixture, puréeing in stages if necessary.

2. 2.

   Roll out the puff pastry and place it on a baking sheet lined with parchment paper. Spread the vegetable-nut mixture along the lower third of the pastry, fold in the edges, and roll up. Brush with water, sprinkle sesame and black cumin seeds, and poke 2–3 times on top to allow steam to escape. Bake the vegan roast in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 40 minutes.

3. 3.

   Meanwhile, peel and slice shallots into thin rings. In a pot, sauté them in oil for 4–5 minutes over medium heat. Sprinkle with sugar, caramelize for about 5 minutes, then deglaze with wine. Add cranberries, balsamic vinegar, and the cinnamon stick; simmer gently for 10–15 minutes on low heat. Season with salt and cayenne pepper, then transfer to a saucepan.

4. 4.

   Remove the vegan roast from the oven and let it rest for about 5 minutes. Slice and serve with the caramelized shallot sauce.