Vegan roast

Ingredients for 4 servings:

• 300 g mountain lentils or reddish-brown lentils
• 400 g sweet potato(s) weighed with skin
• 100 g millet
• 2 bay leaves
• 3 cloves garlic
• 300 ml vegetable stock
• ½ star anise, ground
• 2 pinches of cinnamon
• ½ onion(s)
• 1 sprig(s) rosemary
• 1 tsp, leveled salt
• 200 g carrot(s)
• 200 g celery
• 1 bell pepper(s), red
• 8 mushrooms
• 3 cloves garlic
• 200 g onion(s)
• 1 ½ tbsp tomato paste
• 500 ml vegetable broth, up to 700 ml
• 2 tbsp Balsamic vinegar, dark, 3 tbsp
• 1 tbsp soy sauce
• 1 star anise
• 2 sprigs rosemary
• 3 sprig(s) Thyme , or 4 branches
• salt and pepper

Instructions

Working time approx. 2 hours; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 3 hours

with brown sauce

Place the millet in a fine sieve and rinse with hot water to remove any bitterness. Chop half an onion and a clove of garlic and fry briefly in a little oil. Add the millet and deglaze with vegetable stock. Simmer gently for about 15-20 minutes, then let cool. Cover the lentils with water, bay leaves, two unpeeled cloves of garlic and salt, and cook until tender. You can soak them overnight beforehand, but this is not necessary; however, it shortens the cooking time. Let cool slightly. Bring the sweet potatoes to a boil in a little water and then cook in the oven at 180°C for about 1 hour. Let cool slightly, peel them, and puree with a hand blender. Add the millet and lentils to the sweet potato mash. Grind the star anise and add it with the cinnamon. Season with salt and pepper and mix everything well. Transfer the mixture to a loaf pan lined with baking paper and press down firmly. Bake in a hot oven at 150°C (top/bottom heat) for 1 hour. Then allow to cool thoroughly, wrap in aluminum foil and refrigerate. This makes the roast easier to slice. For the brown sauce, chop the onions and garlic. Peel the celery and carrots and cut everything into equal-sized pieces. Also chop the peppers. Halve or quarter the mushrooms, depending on their size. Pour the oil into a non-stick pan and heat until hot, add the vegetables and top with the onions. Reduce the heat slightly and fry slowly until everything gets a nice brown color. When the vegetables are well browned, add the tomato paste and fry; this also adds color. Be careful not to let it burn, or the onions and tomato paste will become bitter. Deglaze with a little vegetable stock and mix everything well, reduce the heat slightly and repeat the deglaze process twice. Transfer to a saucepan and add the garlic. Rinse the frying pan with a little vegetable stock and add the stock to the pot. Add a little more oil to the frying pan and fry the mushrooms well (do not wash the mushrooms, otherwise they won’t get any color). Deglaze with the balsamic vinegar and let the vinegar reduce. Add the mushrooms to the pot. Rinse the pan again with a little vegetable stock and add the stock to the pot. Pour in the remaining vegetable stock so that all the vegetables are well covered. Add the soy sauce, star anise, thyme and rosemary and only now season with salt and pepper. Let the sauce simmer for half an hour. Purée the sauce with the vegetables or pass it through a sieve and then reduce it with a little starch. The vegetables can be served with the roast. Tip: Do not use salt when frying, otherwise liquid will leak out and the color will not be good. Cut the roast into slices, fry on both sides in the pan and serve with the sauce.