White Bean Vegan Roast (Print Version)
# Ingredients:
→ Stuffing
01 -
450g of cooked white beans
02 -
30ml of vegetable stock or white wine
03 -
1 branch of celery with leaves included
04 -
1 carrot
05 -
6 tablespoons of fresh rosemary
06 -
1 onion
07 -
2 garlic cloves
08 -
200g of smoked tofu
09 -
120g of chickpea flour
10 -
A sprinkle of salt and pepper
→ Sauce
11 -
350ml of water
12 -
2 tablespoons of olive oil
13 -
1 teaspoon of smoked paprika
14 -
10 ripe cherry tomatoes
15 -
2 tablespoons of tomato paste
16 -
1 teaspoon of powdered vegetable broth
17 -
1 onion
18 -
1 shallot
19 -
1 tablespoon of mixed dried herbs
# Instructions:
01 -
Peel and chop the carrot, garlic, onion, and celery into smaller pieces.
02 -
Blend the veggies with the tofu, white beans, and wine. Toss in salt and pepper to taste. Stir in the chickpea flour until well combined.
03 -
Spread the mixture into a rectangular shape over baking paper. Sprinkle some chopped garlic and rosemary on top. Carefully roll it up to form a roast shape.
04 -
Coat the roast in rosemary, wrap it in plastic film, and steam for 25 minutes.
05 -
Combine water, broth, tomato paste, olive oil, paprika, and dried herbs in a bowl or saucepan.
06 -
Place the cooled roast in a baking pan along with onions, shallots, and tomatoes. Pour over the sauce and bake at 220°C. Make sure to baste it occasionally over the 25 minutes.
# Notes:
01 -
You can make the roast ahead of time, stopping after steaming, and save it for later.
02 -
This vegan variation is a great option for holiday dinners.