Vegan Roast with Pumpkin‑Mushroom Filling

Ingredients

• 600 g butternut squash (flesh)
• 2 tbsp olive oil
• 300 g Mushrooms
• Salt
• Pepper
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 large red onion
• 3 cloves garlic
• 0.5 bunch tarragon
• 60 g walnuts
• 250 g fresh vegan puff pastry (1 roll)
• 1 tbsp oat milk

Instructions

1. 1.

   Cut the pumpkin flesh into fine cubes. Heat 2 tbsp olive oil in a large pan and add the pumpkin cubes, stirring occasionally for about 10 minutes. Meanwhile clean the mushrooms, quarter them, add to the pumpkin cubes and cook together for another 10 minutes. Season with salt, pepper, soy sauce and lime juice.

2. 2.

   Peel and finely chop the onions and garlic. Add both to the pumpkin mixture and sauté briefly. Wash the tarragon, shake dry and pick off the leaves. Add to the pumpkin mixture and gently combine.

3. 3.

   Chop the walnut kernels and fold them into the pumpkin mixture. Spread the puff pastry on a baking sheet lined with parchment paper, place the pumpkin mixture in the center. Fold the pastry into an elongated roll, flip so the seam lies at the bottom. Score the surface lightly and brush the roast with oat milk.

4. 4.

   Bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 20 minutes, until the roast is browned and risen.