Summary

Ingredients

• 2 carrot (s)
• 2 onions)
• 8 mushrooms
• 2 cloves garlic)
• Rapeseed oil
• 25 g sunflower seeds, roasted
• 1 teaspoon, leveled nutmeg
• 1 teaspoon allspice
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon thyme, fresh
• 250 ml vegetable stock
• 50 g soy mince
• 50 g lentils
• 50 g powder (veetable extract)
• 2 small chilli pepper (s)
• 50 g oatmeal
• 1 turnip (s)
• 700 g potato (s)
• Plant milk (plant drink), e.g., soy or oat milk
• some margarine

For the sauce:

• 2 clove (s) garlic, chopped
• some rapeseed oil
• 250 ml soy cream (soy cream cuisine)
• 1 pinch (s) salt
• 2 small chilli pepper (s)
• 1 teaspoon tarragon
• 1 teaspoon herbs, e.g., Oregano
• 1 teaspoon white vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon mustard, grainy
• 2 teaspoons whiskey
• 2 teaspoon maple syrup
• some thyme, fresh

Print Recipe Pin Recipe

Instructions

1. Grate the carrots, finely dice the onions, mushrooms and garlic.
2. Fry the onions with the oil in the pan, then add the garlic. Fry a little longer. Then add the carrots, mushrooms, sunflower seeds, allspice, salt, pepper, thyme and nutmeg and continue to simmer over medium heat. Then mix in the vegetable stock, lentils, chilli peppers, vegetable extract and the soy mince. Simmer for 30 minutes and stir occasionally. Then add the oat flakes and mix in again.
3. Then put everything in a baking dish and cover with aluminum foil, put in the oven at 180 ° C top / bottom heat for 30 minutes. Then remove the foil and bake for another 30 minutes.
4. In the meantime, dice the turnip and potatoes, cook them separately and process each into a puree. Add a little soy or oat milk and margarine until the two purees are creamy.
5. For the sauce, fry the garlic in a little oil. Then add the soy cream, the salt, the herbs, the chillies, the tarragon, the vinegar, the mustard, the whiskey and the maple syrup. Heat for 5 min with constant stirring. Season to taste with thyme and, depending on your taste, add whiskey, mustard and maple syrup.
6. Take the vegetable mixture out of the oven and then distribute it in a small springform cake tin (remove the bottom of the springform tin beforehand and place the mold on a plate), add the turnip puree and then the mashed potatoes. Finally, carefully pull the springform upwards. At the end, pour the whiskey-soy sauce over it and garnish with a sprig of thyme.