Seitan Meatloaf Valscher Hare

by Editorial Staff

Summary

Prep Time 1 hr
Cook Time 2 hrs 45 mins
Total Time 3 hrs 45 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

For the roast:

  • 175 g seitan flour
  • 175 g soy ranules
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1 pinch allspice
  • 1 teaspoon cumin powder
  • 1 tablespoon paprika powder, noble sweet
  • 0.5 teaspoon ½ smoked salt
  • 50 g fried onions
  • 1 tablespoon yeast flakes
  • 2 teaspoons sea salt
  • 1 teaspoon pepper (Timut pepper)
  • 1 teaspoon pepper, green
  • 3 juniper berries
  • 1 tablespoon egg replacement powder (No Egg) mixed with 30 ml water
  • 25 g tomato (s), dried in oil
  • 2 g mushrooms, dried
  • 10 g breadcrumbs
  • 400 ml water, cold
  • 100 ml rapeseed oil
  • 5 teaspoons tomato paste
  • 1 tablespoon peanut butter
  • 1 teaspoon Worcester sauce, vegan
  • 1 teaspoon rice syrup
  • 1 teaspoon cornstarch
  • 2 onions)
  • 2 cloves garlic)

Also:

  • 3 pickle (s)
  • 1 beetroot, pickled
  • 300 ml vegetable stock
  • 1 oil for frying
  • 1 onion (s)
Seitan Meatloaf Valscher Hare
Seitan Meatloaf Valscher Hare

Instructions

  1. Mix the water, peanut butter, tomato paste, Worchester sauce, oil, rice syrup and starch in a beaker. The water should be as cold as possible to prevent clumping. Crush the spices in a mortar, finely chop the dried mushrooms.
  2. Mix the seitan flour, soy granules and all the dry spices, fried onions and sun-dried tomatoes in the food processor. Using the dough hook on low setting (2 of 4), mix in the liquid ingredients, add chopped onions and pressed garlic and stir for 5 minutes or more.
  3. Cut 2 cucumbers and 1/2 beetroot into strips.
  4. Spread the batter in a roasting pan, spread the cucumber and beetroot on top and then shape into a roast.
  5. Bake the roast for 45 minutes at 180 ° C, then add the onion in rings and vegetable stock. Then cover the roast and bake again at 130 ° C for 1 hour.

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