Festive vegan roast with stuffing


Roast (wet ingredients):

1 onion

4 cloves of garlic

4 tablespoons vegetable oil (eg olive)

400 g can of boiled brown lentils (along with liquid, can also be cooked chickpeas)

½ cups of oat or soy milk

½ cups of white wine

2 tablespoons powdered mushrooms (dried mixed mushrooms, ground in a spice grinder)

1 tablespoon chickpea miso paste

1 tablespoon maple syrup

½ small teaspoons of tarragon

½ small teaspoons of thyme

½ small teaspoons of marjoram

½ small teaspoons of rosemary

¼ teaspoons ground black pepper

1 teaspoon salt

Roast (dry ingredients):

2 ½ cups of gluten-free flour

1 cup corn flour (can also be chickpea flour)

4 tablespoons food yeast


½ cups of soy sauce

1 cup white wine

4 cups vegetable soup base

(can also be 2 vegetable soup cubes and 4 cups of water)

4 dried shiitake or ½ cups of dried mixed mushrooms (eg mushrooms)

1 onion

4 cloves of garlic

4 bay leaves

a large pinch of rosemary

a large pinch of thyme

a large pinch of pepper

4 tablespoons cornstarch or plain flour (later!)


Finely chop the onion and garlic for roasting and fry in oil (at the same time you can do the same with onion and garlic for bread filling). Transfer to a bowl or bowl with a high rim and add the remaining wet ingredients. Mix with a stick mixer into a smooth paste.

In a multipractice (you can also use a larger bowl), mix gluten, corn flour and food yeast. While stirring slowly, pour in the previously prepared paste from the wet roast ingredients. If you have a multipractice with a kneading attachment, use this function and knead the mass for 12-15 minutes (in the meantime, you can prepare the bread filling according to the recipe for vegan bread dumplings). Otherwise, knead the mass on your hands and prepare the bread filling afterwards.

The prepared roast mass on a clean kitchen surface is shaped into an A4 sheet with careful stretching or with the help of a roller. Arrange the prepared filling in the shape of a loaf on the lower part of the rolled rectangle and roll it up and wrap it in the roasting mass (see: pictures). Round off the edges to cover the filling. Sprinkle a little spice (thyme, rosemary, salt flower, red pepper powder, pepper) on the kitchen surface and roll the roast in them, then wrap it in a kitchen napkin and connect with twine.

Prepare a marinade in a baking dish or baking dish (ideally with a lid), in which you put sliced ​​onion and crushed garlic, shiitake crushed shiitake, vegetable soup base, soy sauce, white wine and spices. Place the roasted roast in the marinade and bake everything in a covered baking dish for 2 hours at 180 ° (after 1 hour, turn the roast over and add a little water if necessary). For the last 15 minutes, you can unwrap the roast and bake it unwrapped, then pour a little olive oil and marinade over it. Prepare the marinade soup from the marinade by removing the bay leaves from the marinade, adding 4 tablespoons of cornstarch and mixing it into a thick soup with a stick mixer. Save most of the soup and serve it next to the roast.

Roast is an excellent main dish to which side dishes such as:

mashed potatoes and vegetable sauce (spinach, zucchini, cucumber, …)

baked potatoes and boiled vegetables (Brussels sprouts in breadcrumbs, salad of cooked string beans, …)

roasted herbal polenta and mushroom sauce

vegetable risotto and mixed salad

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