Vegan roast in puff pastry

Ingredients for 4 servings:

• 2 onions
• 2 garlic cloves
• 200 g mushrooms
• 200 g chestnuts (pre-cooked)
• some oil
• 1 stale roll
• 150 g risotto rice
• 500 ml vegetable stock
• 100 ml white wine, vegan
• 1 tsp tomato paste
• 2 tbsp soy sauce
• 2 sprigs of thyme
• 1 handful of raisins (optional)
• 2 tsp sweet paprika powder
• 2 bay leaves
• 1 juniper berry(s)
• 1 tsp mustard seeds
• 1 allspice berry
• salt and pepper
• 1 tbsp cornstarch
• 2 rolls (to taste ätter dough, vegan
• Soy milk (soy drink), for spreading

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes

Finely dice the onions, garlic, mushrooms, and chestnuts. Soak the bread rolls in water. For the risotto, mix the vegetable stock and white wine. Heat the oil. Add the rice until translucent. Deglaze with a ladleful of the wine stock. Reduce the heat to low. Over the next 20 minutes, gradually add a little of the wine stock and let it simmer. The rice should still be slightly firm to the bite and sticky. Transfer the finished risotto to a large bowl. Tear the soaked bread rolls into small pieces and add them. Heat the oil in a pan. Sauté the onions and mushrooms until they start to brown. Add the garlic, chestnuts, tomato paste, and soy sauce and continue to sauté. Add the mixture to the risotto and bread rolls. Pound the bay leaves, juniper berries, allspice, and mustard together with the thyme, paprika, salt, and pepper. Finally, stir in the cornstarch. If you like, add the raisins. Form the mixture into a compact loaf. Wrap it in puff pastry and decorate if desired. Place it in a loaf pan lined with baking paper. Brush with soy milk and bake in a preheated oven at 200°C (top/bottom heat) for 45-60 minutes, covering at the end of the baking time if necessary.