Alex's vegan lentil and vegetable roast

Ingredients for 8 servings:

• 200 g lentils, red
• 3 stale rolls or about 10 slices of toast
• ¼ liter soy milk (soy drink) Classic
• 3 onions or a bunch of spring onions
• 3 garlic cloves
• 200 g seitan flour
• 3 tbsp soy sauce
• 1 tsp thyme, fresh, dried if necessary
• 1 tsp tarragon, fresh, dried if necessary
• 2 tbsp paprika powder
• 1 tsp smoked salt
• 2 tbsp ketchup
• Water
• 2 tbsp olive oil or vegetable margarine
• possibly breadcrumbs
• some margarine
• 2 tbsp margarine (vegetable margarine)
• 10 m.-sized potatoes
• 1 tsp sea salt with herbs, or as needed
• possibly herbs, fresh
• 1 tbsp olive oil or vegetable margarine
• 3 onions
• 3 garlic
• 1 tbsp flour
• 250 ml water
• 1 tsp yeast (brewer’s yeast)
• 1 tbsp soup powder, vegan
• 1 tsp black pepper, ground

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 20 minutes

vegan (minced) roast, vegan “fake” rabbit

For the roast, peel and finely chop the onions and garlic cloves, and fry in hot oil until golden brown. Dice the bread rolls or toast in a large bowl and pour over the milk, then set aside. Cook the lentils according to the package instructions until soft, but do not let them become mushy. Add the sautéed onions and garlic, along with the strained red lentils, to the bread cubes. Add all the seasonings, including soy sauce and ketchup, and mix well. Then sprinkle the seitan flour with a tablespoon over the mixture, pour in a little water, and mix everything well, preferably with your hands. The mixture should be neither too moist nor too dry; if it’s too moist, add breadcrumbs. Grease a baking dish with margarine or oil and form the mixture into a large roast. Add margarine pieces to the top, add a little water to the dish – about 1 cm deep – and cover with aluminum foil. Bake in the oven at 180°C for approximately 1.5 hours. Then grill at 220°C for approximately 5-10 minutes. For the side dish, boil the potatoes, peel them, quarter them, and combine them in a saucepan with margarine and salt—and fresh herbs, if desired. For the gravy, peel and chop the onions and garlic cloves, and sauté them in a saucepan with oil or margarine until golden brown. Sprinkle the flour over the potatoes and mix everything together. Pour in approximately 1/4 liter of water and simmer. Add the spices and brewer’s yeast and blend everything thoroughly with a hand blender. The roast can be easily seared in a pan the next day until crispy.