Seitan meatloaf "valscher" rabbit

Ingredients for 6 servings:

• 175 g seitan flour
• 175 g soy granules
• 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1 pinch of allspice
• 1 tsp cumin powder
• 1 tbsp paprika powder, sweet
• ½ tsp smoked salt
• 50 g fried onions
• 1 tbsp nutritional yeast
• 2 tsp sea salt
• 1 tsp pepper (Timut pepper)
• 1 tsp pepper, green
• 3 juniper berries
• 1 tbsp egg substitute powder (No Egg) mixed with 30 ml water
• 25 g tomatoes, dried in oil
• 2 g mushrooms, dried
• 10 g breadcrumbs
• 400 ml water, cold
• 100 ml rapeseed oil
• 5 tsp tomato paste
• 1 tbsp peanut butter
• 1 tsp Worcestershire sauce, vegan
• 1 tsp rice syrup
• 1 tsp cornstarch
• 2 onions
• 2 garlic cloves
• 3 pickles
• 1 beetroot, pickled
• 300 ml vegetable stock
• 1 oil for frying
• 1 onion(s)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 45 minutes; Total time approx. 3 hours 45 minutes

vegan

Combine water, peanut butter, tomato paste, Worcestershire sauce, oil, rice syrup, and cornstarch in a bowl. The water should be as cold as possible to prevent lumps. Grind the spices in a mortar and pestle, and finely chop the dried mushrooms. Combine the seitan flour, soy granules, and all the dry spices, fried onions, and sun-dried tomatoes in a food processor. Using the dough hook on low speed (2 of 4), mix in the liquid ingredients, add the chopped onion and crushed garlic, and continue mixing for 5 minutes or longer. Slice 2 cucumbers and 1/2 beetroot into strips. Spread the batter in a roasting pan, arrange the cucumbers and beetroot on top, and then form into a roast. Bake the roast for 45 minutes at 180°C, then add the sliced ​​onion and vegetable stock. Cover the roast and bake for another hour at 130°C.