Vegetarian meatloaf with sauce, potatoes and vegetables

Ingredients for 4 servings:

• 2 onions
• 2 eggs
• 400 g minced meat substitute
• 2 tsp mustard, hot
• 50 g breadcrumbs
• 1 tsp pepper
• 1 tsp paprika powder, hot
• 2 tbsp olive oil
• 2 tbsp olive oil
• 2 onions
• 2 bell peppers
• 2 tsp tomato paste
• 2 tsp soy sauce
• 1 ½ tsp vegetable broth
• 400 ml water
• 1 tbsp butter
• 250 g carrot(s)
• 150 g peas, frozen
• 100 ml water
• 1 pinch(s) of sugar
• 8 potatoes as a side dish
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

Preheat the oven to 180°C (top/bottom heat). Peel and finely chop the onions. Combine the vegetarian mince with the onion, mustard, paprika, breadcrumbs, a little pepper, and eggs in a bowl and mix well with your hands. Shape the mixture into a meatloaf and place it in a greased baking dish. Brush the meatloaf with olive oil. Bake the meatloaf in the preheated oven for 45 minutes. Peel the potatoes and boil them. To do this, add the peeled and, if desired, sliced ​​potatoes to cold water in a pot. Bring the water to a boil. Once boiling, add plenty of salt to the pot. Then reduce the heat. Cook the potatoes for about 15 minutes. The potatoes are done when a fork comes out easily when pierced. Drain the water and let it sit in the hot pot for a while until the potatoes are ready to serve with the roast. While the roast is in the oven and the potatoes are cooking, prepare the sauce and vegetables. For the sauce, peel and finely chop the onion. Deseed and finely chop the bell peppers. Sauté the onion and bell peppers in a small saucepan with the remaining olive oil. Add the tomato paste and sauté. Deglaze everything with soy sauce. Add the water, stir in the vegetable stock, bring to a boil, and simmer for about 5 minutes. Finely puree the sauce with a hand blender and season with pepper. While the sauce is simmering, prepare the vegetables. Peel the carrots and halve them lengthwise, depending on their thickness. Melt the butter in a saucepan, add the carrots, and sauté for 2 minutes. Add about 100 ml of water, cover, and cook the vegetables for 5 minutes. Add the peas and cook for another 5 minutes. Season the vegetables with a pinch of salt and sugar. Remove the meatloaf from the oven and let it rest briefly. Slice the meatloaf and serve with sauce, potatoes, and pea and carrot vegetables.