Vegan Nut Roast

Takes 160 minutes | Serves 6 |

Ingredients

100 g quinoa
200 ml water
0.5 tbsp vegetable bouillon powder
30 g dried shiitake mushrooms
2 cloves garlic cloves, minced
200 g spinach, roughly chopped
230 g cooked lentils
150 g vegan cream cheese
50 g dried cranberries
50 g walnuts, roughly chopped
1 tsp dried sage
2 tsp chili powder
1 tsp dried rosemary
2 tsp balsamic vinegar
2 tsp tamari or soy sauce
0.5 tsp salt
1 pinch black pepper
1 package puff pastry
10 g flour for rolling
10 ml plant milk or oil for brushing

Steps

Prepare Puff Pastry

• Thaw the puff pastry in the refrigerator for 24 hours or use the freezing tips provided.

Rehydrate Mushrooms

• Soak the dried mushrooms in hot water for 5–10 minutes.

Cook Quinoa

• Combine quinoa, water, and bouillon in a saucepan. Bring to a boil, then simmer for about 15 minutes until the water has evaporated. Set aside.

Chop and Cook Mushrooms

• Drain the soaked mushrooms and chop them roughly. For fresh mushrooms, chop and sauté them directly.
• In a large pan over medium-high heat, dry-fry the mushrooms for 4–5 minutes until they release and reabsorb moisture. Press with a spatula to check if water remains.

Cook Spinach and Garlic

• Add minced garlic and chopped spinach to the pan. Cook until the spinach wilts and any remaining liquid evaporates.

Combine Filling Ingredients

• Stir in the lentils and vegan cream cheese, mixing well.
• Add cranberries, walnuts, spices, balsamic vinegar, tamari, and the cooked quinoa. Season with salt and pepper. If the mixture is wet, cook a bit longer until it’s firm enough to shape.

Form the Filling Log

• Let the mixture cool slightly. On a long sheet of plastic wrap, shape the filling into a thick log about 30 cm long. Wrap the plastic tightly around the log and secure the shape. Chill in the refrigerator for at least 1 hour.

Roll Out Puff Pastry

• Let puff pastry sheets thaw for about 15 minutes on baking paper. Overlap the pastry sheets and roll them out into a rectangle approximately 40 x 30 cm. Use flour to prevent sticking.

Assemble the Nut Roast

• Place the pastry on a sheet of baking paper. Carefully unwrap the filling log and place it in the center of the pastry.
• Optional: Cut strips along the edges of the pastry and braid them over the log. Fold the ends inward to seal.

Brush and Bake

• Brush the pastry with plant milk or oil. Bake at 200°C for 40–45 minutes, until golden and crispy.

Cool and Serve

• Let the roast rest for 10 minutes before slicing. Use a sharp knife for clean slices.