Summary

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)

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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.