Vegan Thanksgiving roast

Ingredients

Yield:

4 to 5

• Broad bean stuffing

  • 350g broad beans,cooked and peeled
  • 100g cooked wild rice
  • 2 garlic cloves, mince
  • 2 tbsp chopped parsley
  • 2 tbsp chopped fresh chives
  • 2 tbsp chopped fresh coriander
  • 1 tsp ground coriander
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • Salt and pepper
  • Vegetable oil for cooking

• Vegan roast base

  • 300 g chickpeas, drained
  • 1 small roasted butternut squash
  • 200 g tofu
  • 300 g white kidney beans
  • Salt and pepper
  • Pinch on cinnamon
• • 300g of hazelnut powder for the crust not to be mix in with the other ingredients

• Sage and thym braised vegetables

  • 1 cauliflower, cut in florets
  • 1 peppercorn squash, medium wedges
  • 3 red bell pepper,cut in quarters
  • 1 sweet potato, large dice
  • 1 onion, large dice
  • 1 tsp chopped fresh Thym
  • 1 tbsp chopped fresh Sage
  • 2 tbsp of honey
  • 500 ml Vegetables stock
  • Salt and pepper, to taste

Preparation

Difficulty:

Medium

Time:

 

Total Time:

2 Hours

1. Broad bean stuffing

   1. Mix in a food processor, the broad beans with the garlic and herbs, but not too much to make a puree. Put the mixture in a bowl, add the spices and the rice and mix with a fork. Season to taste.

2. Vegan roast base

   1. Peal the butter nut squash and mix all ingredients with a food processor, but not too much to make a puree. Season to taste.

3. Sage and thym braised vegetables

   1. Saute the vegetables for a few minutes over medium heat,then turn the heat to low. Add the herbs, honey and seasoning. Put the vegetables stock and cook for half hour with a lid on.

4. Method

   1. On a flat surface put a layer of saran wrap down. Then put a layer of the base. Lay a line of the stuffing in the center of the base. Roll the saran wrap in a ballotine. Once formed, coat in hazelnut powder. Bake 20 minutes at 350f or until golden brown.