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🍽️ Vegan Stein-Pine Nut Roast with Fingerling Potatoes, Brussels Sprout Cranberry Vegetables and Red Wine Sauce

1085 kcal · 30 min · 4 servings

Ingredients

• Porcini cubes, frozen 450 g
• Onions, red 3 pcs.
• Garlic cloves 1 pcs.
• Mushrooms, brown 400 g
• Olive oil 4.5 tbsp
• Walnut kernels 80 g
• Thyme, grated 0.5 tsp
• Salt pinch
• Pepper, black ground pinch
• Brussels sprouts, fresh 500 g
• Cranberries, dried 2 tbsp
• Puff pastry 1 pcs.
• Breadcrumbs 50 g
• Oat drink 10 ml
• Shallots 2 pcs.
• Margarine, vegan 60 g
• Tomato paste 1 tsp
• Red wine, dry 100 ml
• Vegetable broth 100 ml
• Vemondo vegan Schupfnudeln 500 g
• Oil 4.5 tbsp
• Agave syrup 1 tsp
• Soy sauce 2 tsp

Instructions

1. 1. Let the porcini cubes thaw in a sieve for about 30 minutes and let them drain well.
2. 2. Peel one onion and one clove of garlic and dice them finely.
3. 3. Clean the mushrooms and slice them.
4. 4. Heat 3 tablespoons of olive oil in a pan on high heat.
5. 5. Add the porcini cubes and fry them until most of the liquid has evaporated.
6. 6. Add the mushrooms, onions, and garlic and continue frying until this liquid has also evaporated.
7. 7. Roughly chop 80 grams of walnuts and add them to the mushrooms.
8. 8. Season the mixture with grated thyme, salt, and pepper.
9. 9. Let the mushroom mixture cool down.
10. 10. Wash the Brussels sprouts and remove the stem and any unsightly leaves.
11. 11. Separate the leaves of the Brussels sprout heads.
12. 12. Chop 2 tablespoons of dried cranberries.
13. 13. Preheat the oven to 200 degrees Celsius (top and bottom heat).
14. 14. Unroll the puff pastry.
15. 15. Stir 25 grams of breadcrumbs into the cooled mushroom mixture.
16. 16. Shape the mixture in the center of the pastry into a roll about 30 centimeters long.
17. 17. Mix the remaining 25 grams of breadcrumbs with 1 teaspoon of olive oil.
18. 18. Spread this mixture over the mushroom filling.
19. 19. Brush the edges of the puff pastry with water.
20. 20. Fold the pastry over the mushroom filling and press it down lightly.
21. 21. Turn the pastry roll over so that the seam is facing down.
22. 22. Place the roast on a baking sheet lined with baking paper.
23. 23. Make three diagonal cuts into the roast with a knife.
24. 24. Brush the roast with oat drink.
25. 25. Bake the roast in the preheated oven.
26. 26. Peel the shallots and dice them finely.
27. 27. Heat 20 grams of margarine in a small pot.
28. 28. Sweat the shallots in it until translucent.
29. 29. Add 1 teaspoon of tomato paste and roast it briefly.
30. 30. Deglaze the sauce with 100 milliliters of red wine and 100 milliliters of broth.
31. 31. Let the sauce simmer covered on medium heat for about 10 minutes.
32. 32. Heat 1 tablespoon of margarine in a large pan on medium to high heat.
33. 33. Fry the fingerling potatoes in it for about 7 minutes until golden brown on all sides.
34. 34. Season the fingerling potatoes with salt and pepper.
35. 35. Heat 20 grams of margarine and 1 tablespoon of oil in a large pan on medium heat.
36. 36. Add the Brussels sprout leaves and fry them for about 7 minutes, stirring occasionally.
37. 37. Fold in the chopped cranberries and 1 teaspoon of agave syrup.
38. 38. Season the vegetables with salt and pepper.
39. 39. Season the sauce with soy sauce and pepper.
40. 40. Slice the roast.
41. 41. Plate the roast together with the fried fingerling potatoes and the Brussels sprout cranberry vegetables.
42. 42. Drizzle the dish with the red wine sauce.
43. 43. Serve the dish hot.

Nutrition per serving

• kcal: 1085
• Protein: 33 g · Fett/Fat: 58 g · Carbs: 119 g