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213: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients
1 Vegan-roast, Festive, 600 g [Order No: 156]
30 g spelt flour, light
50 g No Moo, Sauce [Order No: 409]
25 g water
100 g paprika chips
6 tbsp mild vegetable oil for frying
3 large carrots
2 onions
2 peppers (red and yellow)
2 Jerusalem artichokes
400 g pumpkin
1-2 tbsp mild vegetable oil
1 tsp salt
250 g mushrooms
Cuisine: Alpine hearty
Treat yourself with Vegusto: Recipe No. 213
Tender vegetables from the oven, delicious mushrooms and an extraordinary coating of paprika chips accompany the Vegan-roast, Festive. A feast that tastes good and is also quick to prepare.
Ingredients
1 Vegan-roast, Festive, 600 g [Order No: 156]
30 g spelt flour, light
50 g No Moo, Sauce [Order No: 409]
25 g water
100 g paprika chips
6 tbsp mild vegetable oil for frying
3 large carrots
2 onions
2 peppers (red and yellow)
2 Jerusalem artichokes
400 g pumpkin
1-2 tbsp mild vegetable oil
1 tsp salt
250 g mushrooms
Preparation
On a large plate, rub the roast with the flour (also on the sides).
Mix the water with the No Moo, Sauce and pour over the roast. Spread the sauce around the roast with a brush.
Finely crumble the chips in a plastic bag and press the crumbs thoroughly by hand around the roast.
Fry the coated roast in hot oil in a frying pan for about 7 minutes while turning regularly. Place the roast on a plate.
Wash the carrots and cut them in half lengthwise. Peel and quarter the onions.
Core the peppers and cut them into pieces of about 4-5 cm.
Peel the Jerusalem artichoke and cut into 1.5 cm thick slices.
Halve the pumpkin, remove the seeds and cut into 1.5 cm thick slices.
Put everything in a bowl and mix by hand with the oil and salt.
Spread the vegetables on a baking tray lined with baking paper and bake in an oven preheated to 200°C for 20 minutes (top and bottom heat).
Meanwhile, slice the mushrooms, fry them in the frying oil of the veggie roast for 5 minutes and season with salt and pepper.
Turn the oven down to 100 °C and warm up the roast with the vegetables in the oven for about 10 minutes.
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