Max's vegan roast with mushrooms, walnuts and chestnuts

Ingredients for 4 servings:

• 400 g mushrooms, brown
• 1 m.-large onion(s), red
• 1 clove(s) garlic
• 50 g walnuts, chopped
• 200 g wheat flour or spelt flour
• 250 ml soy cream (Soy Cream Cuisine)
• 1 tsp, heaped cornstarch
• 50 ml oat milk (oat drink)
• 2 tsp, heaped yeast flakes
• 2 tbsp, chopped flaxseed meal
• 5 tbsp water, lukewarm
• 1 package of puff pastry
• 2 dashes of soy sauce
• 1 package of chestnuts, cooked, approx. 200 – 250 g
• 2 tbsp, heaped herbs (8-herb mixture)
• 1 tsp fenugreek, ground
• Thyme
• rosemary
• salt and pepper
• Paprika powder, sweet
• Cumin powder
• Vegetable stock powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Clean and quarter the mushrooms. Finely chop the onion and garlic and fry in a pan with a little olive oil. After a few minutes, add the quartered mushrooms and simmer with the lid on for about 10-15 minutes. Stir occasionally and season with a little thyme, rosemary, and a generous dash of soy sauce. Meanwhile, mix the flaxseed meal with the lukewarm water and let it swell for about 10 minutes. Now pour the resulting mushroom liquid from the pan into a separate container and set aside. It will be used for the sauce. Preheat the oven to 180°C (fan oven). Purée the fried mushrooms and mix them in a bowl with the flour, nutritional yeast, the swollen flaxseed meal, walnuts, and 1 heaped tablespoon of the herb mixture. Season with plenty of salt, pepper, paprika, fenugreek, and a little cumin. Knead everything into a dough, ideally using a mixer with a dough hook. Taste and adjust the seasoning if desired. (If you like, you can also finely dice a carrot and mix it in.) Roll out the puff pastry on a baking sheet. Leave it whole for one large roll, or cut it in half for two smaller rolls. Place the filling on the puff pastry and roll it up. Score it with a knife (slits or diamond-shaped) and place in the preheated oven. Bake for about 35 minutes, or about 30 minutes for smaller rolls. Meanwhile, for the sauce, heat the mushroom broth in a saucepan over medium heat. Add the soy cream, oat milk, chestnuts, and 1 heaped tablespoon of the herb mixture. Season with a good dash of soy sauce, salt, pepper, a generous amount of paprika, a little vegetable broth, and nutritional yeast flakes, and stir in the cornstarch. Mix everything well, bring to a boil briefly, and remove from the heat. The sauce is now ready and should have a nice, creamy consistency. This dish goes best with dumplings with red cabbage or simply potatoes.