Roasts!
Very popular in Germany. Mum mostly made a roast on a Sunday or for special occations like Easter.
So this for sure is a great Easter roast.
I actually never had a roast in a pastry coat. But we had one at a vegan restaurant and I really loved it.
I had to give it a go!
I decided to make a filling with walnuts and mushrooms.
I also have Thyme in my herb garden, so this was a really great mix.
I served it with fried green beans and baked rosemary potatoes. The gravy was in the freezer and
ready to get defrosteted. For the gravy recipe just check here ... http://veggie-art.weebly.com/side-dishes.html
My partner and I always play kind of a cooking show. When I create a new dish, he always gives me points.
The points are 1-10. For this dish, he gave me an 8 :-))))))))))))))))))))))))))))))
I made 2 small roasts, so easy to make. Baking time is 40 min on 170C
For the filling you need:
3\4 cup walnuts - processed to middle sized crumbs (not to rough, not to fine), 3\4 cup kidney beans - processed, 3 big champignons (button mushrooms) - chopped, 2 heaps tbsp dried mixed forest mushrooms (from Coles) - soaked in water and chopped, 1\2 middle sized onion - chopped, 1 big clove of garlic - fine chopped, 1 small carrot - grated, 4 long sprigs of fresh Thyme, 5 tbsp Shoyu, 4 tbsp vegan Worcester Sauce, 1 tbsp tomato paste, 2 tbsp of the soaked mushroom water, 3 tbsp heaps of bread crumbs, a good splash of sunflower oil for frying, 2 sheets puff pastry, 3 tbsp sunflower margarine (Nuttelex) - meldet, salt and black pepper for seasoning.