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Vegan nut roast with red cabbage and pumpkin dumplings christmas recipes vegan recipes  Vegan nut roast vegan chsristmas recipes christmas recipes

Vegan nut roast with red cabbage and pumpkin dumplings

Those wonderful non-vegan people will love the Christmas Menu.

A crispy roast of hazelnut and cashew nuts, sweet and sweet dumplings of pumpkin and sweet potatoes, red cabbage with a fresh citrus note and a creamy, refined chestnut sauce – who will miss the Christmas goose in this delicious list? Although the holiday feast does a little bit of work, even meat eaters will recognize without envy: “Quite delicious!”

For the red cabbage

1.5 kg of red cabbage
5 tablespoons of oil
70 g of sugar
1 lemon
3 bay leaves
Salt pepper

For the dumplings

4 sweet potatoes
1 hokkaido pumpkin
Salt pepper
2 tablespoons soy milk
2 tablespoons of flour
1 tablespoon cornstarch

For the nut roast

80 g soy margarine
3 onions
2 teaspoons of oregano
2 tablespoons spelled flour
150 g of cashew nuts
150 g of hazelnuts
150 g spelled breadcrumbs
2 tablespoons lemon juice
Salt pepper
10 tablespoons of oil
Breadcrumbs (for breading)
250 ml of water
For the chestnut sauce
400 g chestnuts (pre-cooked)
3 shallots
2 tablespoons soy margarine
2 teaspoons paprika powder
5 tablespoons red wine (alternatively: vegetable stock)
1 clove of garlic
400 ml vegetable broth
200 ml of soy sauce
Salt pepper
2 teaspoons of flour or starch (for setting)

Preparation

For the red cabbage, brush the cabbage, cut out the stalk and cut into thin strips. Heat oil in a large saucepan, add red cabbage and sauté for about 5 minutes. Season the cabbage with sugar, lemon juice and grated leaves, bay leaves, salt and pepper. Cook with lid on low heat for about 45 minutes.

Preheat oven to 230 ° C. Lay the baking sheet with baking paper.

For the dumplings, slice the pumpkin with the peel, spread on the baking sheet and place in the hot oven for 20 to 25 minutes until the pumpkin flesh is tender.

Peel sweet potatoes and cut into pieces. Cook in salted water for about 20 minutes. Let pumpkin and sweet potatoes cool down and crush with a potato masher. Add soy milk, flour and cornflour and knead into a smooth, slightly sticky dumpling dough. Season with salt and pepper. You can also refine your dumpling dough with 1 to 2 chopped tomatoes or 2 tablespoons of tomato paste.

Form the dough into dumplings and cook in boiling salted water for 20 to 30 minutes. The dumplings are ready when they rise to the surface.

Turn the oven down to 200 ° C. Peel onions for the nut roast, finely chop and sauté in margarine for about 5 minutes. Add oregano and spelled flour and stir. Add water while stirring continuously and allow to thicken for 8-10 minutes. Remove the saucepan from the griddle and add the nuts, breadcrumbs, lemon juice, salt and pepper. Knead the mixture into a firm, slightly sticky dough and form into an elongated loaf.

Roll the loaf into bread crumbs. Heat the oil in a pan and sauté the nut roast crisply from all sides. Brush with oil and cook in the oven for about 45 minutes.

Finely chop the shallots and squeeze the garlic. Sweat the chestnuts, shallots and garlic in margarine for 2-3 minutes. Stir in the paprika and deglaze with red wine. Mix the vegetable stock with starch or flour and set the sauce with the mixture. Stir in the soy cream and season with salt and pepper.

Vegan nut roast with red cabbage and pumpkin dumplings christmas recipes vegan recipes  Vegan nut roast vegan chsristmas recipes christmas recipes


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