Roast with mushroom stuffing

Difficulty: 3/5

Preparation and cooking time: 2 hours 30 minutes

Servings: 8

Cost per serving: $1.67 (total cost: $13.40)

Cost per 2000 kcal: $13.62

Nutrition facts per serving
CALORIES PER SERVING (kcal): 246         (calories in whole recipe: 1968)
Proteins	31%	17.4g	Protein: lysine	45%	0.9g
			Protein: methionine	26%	0.2g
			Protein: isoleucine	38%	0.7g
Carbohydrates	37%	49.2g	Fibers	36%	13.8g
			Net carbs	n/a	35.4g
			Sugars	n/a	5.1g
Fats	7%	5.2g	Omega-3	36%	0.6g
			Omega-6	9%	1.7g
			Saturated fats	n/a	0.9g
Vitamin B1	152%	1.8mg	Vitamin B2	115%	1.5mg
Vitamin B3	66%	10.6mg	Vitamin B5	42%	2.1mg
Vitamin B6	121%	1.6mg	Folate	46%	184.5μg
Vitamin A	0%	1.9μg	Vitamin C	6%	5.4mg
Vitamin E	5%	0.8mg	Vitamin K	20%	24.1μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	11%	112.7mg	Copper	72%	0.7mg
Iron	74%	5.9mg	Magnesium	35%	143.4mg
Manganese	119%	2.8mg	Phosphorus	71%	501.4mg
Potassium	17%	803.6mg	Selenium	54%	29.8μg
Zinc	28%	3.1mg	Sodium to taste

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
• 8 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 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, as the picture shows below.

• Put the stuffing inside the hole, filling it, and close the roast with the mixture, by putting the mixture that's left on top. Lightly press, but not too much to avoid squeezing the stuffing too much. It should be rounded and even at the top after closing, as the picture shows below.

• 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.