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113: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 6 Servings
Grilled Vegetables:
3 medium carrots (180 g)
1 parsnip (110 g)
2 garlic bulbs, halved
1 Tbsp olive oil
1 tsp rock salt (e.g. Vegusto)
1 Tbsp agave syrup
Herb-crusted Vegan-Roast:
1 Vegan-Roast, Porcini Mushroom (500 g)
2 Tbsp margarine
1 Tbsp thyme fresh, chopped
1 Tbsp parsley fresh, chopped
1 ½ Tbsp rosemary fresh, chopped
1 garlic clove, pressed
100 g bread crumbs
4 Tbsp mustard, medium hot
Mustard sauce:
1 tsp margarine e.g. Alsan
1 carrot
1 onion, chopped
6 button mushrooms, quartered
oregano und marjoram, dried
200 ml vegetable stock
salt and pepper
2 Tbsp mustard, medium hot
Treat yourself with Vegusto: Recipe No. 113
For this year's festive table we recommend the popular Porcini Roast from Vegusto. Accompanied by roasted vegetables and a delicious mushroom-mustard sauce it will delight your guests.
Ingredients for 6 Servings
Grilled Vegetables:
3 medium carrots (180 g)
1 parsnip (110 g)
2 garlic bulbs, halved
1 Tbsp olive oil
1 tsp rock salt (e.g. Vegusto)
1 Tbsp agave syrup
Herb-crusted Vegan-Roast:
1 Vegan-Roast, Porcini Mushroom (500 g)
2 Tbsp margarine
1 Tbsp thyme fresh, chopped
1 Tbsp parsley fresh, chopped
1 ½ Tbsp rosemary fresh, chopped
1 garlic clove, pressed
100 g bread crumbs
4 Tbsp mustard, medium hot
Mustard sauce:
1 tsp margarine e.g. Alsan
1 carrot
1 onion, chopped
6 button mushrooms, quartered
oregano und marjoram, dried
200 ml vegetable stock
salt and pepper
2 Tbsp mustard, medium hot
Preparation
Peel carrots and parsnips and cut lengthwise into 4 pieces and put in a deep baking dish or baking sheet.
Add garlic, olive oil, salt and agave syrup to the roasted vegetables and mix well.
Roast vegetables in a preheated oven at 190 °C (convection oven) for about 30 minutes.
Meanwhile, for the herb crust heat margarine in a small pot. Add thyme, parsley, rosemary and garlic and heat briefly. Then add breadcrumbs, mix everything and let simmer over medium heat for about 2 minutes. Empty herbed bread crumbs on a piece of baking paper.
First coat Vegan-Roast, Porcini with mustard and then turn in herbed breadcrumbs to cover all sides.
Place coated Vegan-roast to the roasted vegetables and bake for another 10 minutes at 220°C until the Vegan-roast is heated through and vegetables are slightly brown.
To prepare the sauce, cut carrots, onions and mushrooms into small pieces. Heat some margarine in a small saucepan and sauté vegetables until translucent.
Add oregano and marjoram and add the vegetable broth.
Season sauce with pepper and mustard and cook at medium heat until thickened. Set aside and purée the sauce using a stick blender.
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