Difference between revisions of "Roast with mushroom stuffing"

Revision as of 12:14, 23 November 2020

Difficulty: 3/5

Time: 2 hours 30 minutes

Servings: 8

Ingredients:

FOR THE STUFFING

• 1 minced small-sized onion
• 350g mushrooms
• 125g rinsed and drained tofu
• 1/2 tsp dried sage
• 1/2 tsp dried rosemary
• 1/4 tsp black pepper
• Salt to taste

FOR THE ROAST

• 1 diced eggplant
• 7 cloves garlic
• 480 (2 cans) cooked, rinsed, and drained lentils
• 1/2 cup soy milk
• 1 roughly chopped medium-sized onion
• 6 minced leaves fresh sage
• 2 tbsp cup nutritional yeast
• 2 tbsp chia seeds
• 1 tsp allspice
• 2 ground cloves
• 2 tsp salt
• 1 tsp black pepper
• 3 cups whole-grain oat bran

Instructions:

• In a small pot, put the onions with a little bit of water to steam until they begin to soften.
• Add the mushrooms and the tofu by crushing it with your hands (there will be a mix of bigger and smaller pieces of tofu). Cook until the mushrooms begin to soften.
• Add the spices and adjust the salt to taste. Set aside and let cool.
• In a small pot, put the garlic, the eggplants, and a sprinkle of salt and pepper with a little bit of water to steam until the eggplants are soft. Set aside.
• In a food processor, add the cooked eggplants and garlic and all of the roast ingredients except the oat bran and blend until the texture is smooth and as lump-less as possible.
• Transfer the roast mixture into a large bowl and mix in the oats until evenly distributed. Let sit for 30 minutes.
• Pre-heat oven to 200°C.
• In a loaf pan lined with parchment paper, put the roast mixture and press until firm. Scoop out the middle, leaving about 1 cm of roast mixture on the side and the bottom of the pan to create a receptacle. Put the stuffing inside the hole and close the roast with the mixture. Lightly press, but not too much to avoid squeezing the stuffing too much. Cook for 1 hour and a half.

Serving:

Cut a few slices of the roast. Served with a side of mashed potatoes and mixed roasted vegetables. Top with gravy.