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Recipe

Vegan Easter roast

Name: Vegan Easter roast
Cook time: 30 min
Total time: 30 min
Yield: 2 Servings
Ingredients: 0,5 Spitzkohl (ca. 8-10 Blätter); 7 bunte Kartoffeln; 2 Karotten; 5 Chamignons; 1 Petersilienwurzel; 1 Topinambur; 1 kleine Zucchini; 1 Zwiebel (1); 1 Knoblauchzehe (1); 1 TL Kurkuma; 0,25 TL Kümmelpulver; 0,5 Bund Petersilie; etwas Salz; etwas Bratolivenöl; 0,5 Bund Petersilie; etwas Olivenöl; etwas geröstete Macadamianüsse

Suitable for the following diets:

histaminarm
vegan
laktosefrei
glutenfrei

glutenfrei
histaminarm
laktosefrei
Rezepte
vegan

Cook time 30 min.

Level average

Cook time

Boil the potatoes, peel them, and keep them warm for a short time.
Meanwhile, for the roast, carefully separate the cabbage leaves, remove the lower part of the stalk, and blanch in boiling water for about 1 minute.
Then place them in cold water.
For the filling, finely grate the vegetables and fry them in a pan with olive oil for 5 minutes, seasoning with salt, turmeric, and cumin.
Then spread out the cabbage leaves lengthwise, place the vegetables together with 1/2 bunch of chopped parsley in the center, form a roulade, and secure it with kitchen twine.
Brush the roast with olive oil and salt and cook in a preheated oven at 190 degrees for about 10 minutes.
Serve the roast with the potatoes and a pesto made from roasted macadamia nuts, olive oil, and the remaining parsley.

Note

We only use ingredients from the SIGHI list categories 0 and 1. Please always be mindful of your individual tolerance.

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