Vicky`s Irish Nut Roast

Summary

Ingredients

For the dough:

• 1 thick onion (s), finely diced
• 3 clove (s) garlic, finely chopped
• 1 tablespoon margarine or alsan (or butter if it doesn`t have to be vegan)
• 200 g mushrooms, finely diced
• 400 g nuts, mixed, or almonds, round
• 3 potato (s), cooked and mashed
• 3 slices toast, debarked and torn
• 80 ml red wine, high quality, vegan
• 80 ml vegetable stock, strong
• 4 tablespoon soy flour or egg (s) if it doesn`t have to be vegan
• Salt and pepper
• curry powder
• 1 handful parsley, fresh, chopped

Moreover:

• 275 g puff pastry, rolled out, vean
• 2 tablespoon rice milk (rice drink) or soy-hazelnut milk; optionally 1 egg

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Instructions

1. First fry the onion with the garlic in the margarine. Add the mushrooms and fry with them.
2. In another bowl, mix the other ingredients, except for the puff pastry and rice milk, well with a fork. Add the contents of the pan and combine everything into a dough.
3. Pour the dough into a size 30 loaf tin lined with parchment paper, smooth it out and bake in the preheated oven for approx. 50 minutes at top / bottom heat at 180 ° C. Alternatively, shape a loaf from the dough and wrap it directly in puff pastry.
4. Take the roast out of the tin and let it cool down until it is lukewarm. Then wrap the roast in puff pastry with the smooth side up. Using an apple cutter or similar device, carefully drill two holes in the surface to allow air to escape. If necessary, decorate with a leftover puff pastry. Brush the puff pastry with rice milk (or egg) and place again in the preheated oven at 200 ° C for about 15 minutes.
5. Potato dumplings, red cabbage, a vegetarian gravy and pear halves filled with cranberries also taste great.
6. Tip: You can also prepare the roast without puff pastry. However, it looks more festive with puff pastry.