VEGAN PASTRY RECIPES

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VEGAN LENTIL ROAST IN PUFF PASTRY



Vegan lentil roast in puff pastry image

Herzhaft, deftig und heimelig - genau DAS wünsche wir uns von unserem Weihnachtsessen. Ein veganer Linsenbraten im Blätterteig - wie dieser hier - erfüllt all diese Anforderungen. Er kommt fein verpackt im Blätterteig-Knuspermantel mit lediglich pflanzlichen Zutaten daher. Eine umweltfreundliche Alternative, die ganz ohne Tierleid auskommt. Aber noch wichtiger ein veganer Braten, der einfach vorzüglich schmeckt, einfach zubereitet ist und deine Gäste absolut begeistern wird! Genuss pur, wer braucht da noch Fleisch.

Provided by Velvet & Vinegar

Categories     dinner & lunch

Prep Time 15 minutes

Cook Time 70 minutes

Yield 4

Number Of Ingredients 19

100 g braune Linsen (Bio)
Gemüsebrühe* (Bio)
2 EL vegane Butter oder Olivenöl (Bio)
3 kleine Zwiebeln oder 1 grosse Zwiebel (Bio)
150 g Champignons (Bio)
3 Knoblauchzehen (Bio)
50 g Haferflocken* (Bio)
2 TL gemahlene Flohsamenschalen* (Bio)
2 TL getrocknete Petersilie* (Bio)
1 TL Paprikapulver* (Bio)
Salz & Pfeffer (nach Geschmack)
2-3 Zweige Rosmarin* (Bio)
3-4 Zweige Oregano* (Bio)
2 EL Tomatenpüree (Bio)
4-5 EL Wasser
160 g veganer Bacon*
320 g veganer Blätterteig* (Bio)
etwas Sojasahne (Bio)
1 Msp. gemahlener Kurkuma (Bio)

Steps:

  • Linsen nach Packungsanweisung in Gemüsebrühe weich kochen und gut abtropfen lassen.
  • Zwiebeln fein hacken. Pilze in kleine Stücke schneiden. Knoblauchzehen pressen. Margarine in einer Pfanne schmelzen. Zwiebeln und Pilze zugeben und darin goldig-braun anrösten. Kurz bevor die Pilze und die Zwiebeln bereit sind, Knoblauch zugeben. Beiseite stellen.
  • Rosmarinnadeln und Oreganoblätter abzupfen. Haferflocken, gemahlene Flohsamenschalen, Gewürze, Rosmarin und Oregano in deine Küchenmaschine geben und fein mahlen. Linsen, Tomatenpüree und Pilzmasse hinzugeben. Nochmals kurz mixen bis eine homogene klebrige Masse entsteht. Gegebenenfalls etwas Wasser zugeben, falls die Masse zu trocken ist.
  • Kastenform 25cm mit Wachstuch auslegen und Bratenmasse darauf verteilen. Formen und satt zusammenwickeln, so dass Masse bereits die gewünschte Form hat. Für mindestens 1h in den Kühlschrank stellen. Besser 3-4h.
  • Backofen auf 200° Celsius vorheizen. Kastenform auf 30cm vergrössern. Form mit Backpapier auslegen und Blätterteig in die Form legen. Speckstreifen auf den Blätterteig legen, so dass die Enden über die Kastenform herausragen. Bratenmasse vorsichtig aus den Wachstuch nehmen und in die Kastenform legen. Speckstreifen überschlagen und auf die Bratenmasse legen. Sie sollte nun komplett mit Speckstreifen ummantelt sein. Nun Blätterteig an den kurzen Enden umschlagen und auf den Braten legen. Danach die langen Enden des Blätterteiges einschlagen. Nun ist der Braten komplett eingewickelt. Überschüssigen Blätterteig abschneiden.
  • Linsenbraten vorsichtig aus der Form heben und auf ein mit Backpapier belegtes Blech legen. Etwas Sojasahne mit gemahlenem Kurkuma mischen und den Braten damit bestreichen. Mit einem Messer vorsichtig ein Rautenmuster einritzen. Aus dem übrigen Blätterteig mit einem Keksausstecher Sterne ausstechen und diese mit etwas Sojasahne bepinseln und auf den Braten legen.
  • Den Braten in der Mitte des Ofens für 35-40 Minuten backen. Danach nochmals für 5 Minuten auf der untersten Rille des Ofens. Falls der Braten oben zu stark bräunt einfach mit einem Tuch abdecken.

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