glutenfrei

Vegan Easter roast

This vegan Easter roast is the perfect low-histamine, gluten-free, and lactose-free alternative – festive, filling, and easy to prepare.

This recipe is

  • suitable for a low-histamine diet
  • gluten-free
  • lactose-free
  • vegan

Preparation time

30 minutes

Ingredients for 2 servings

  • 1/2 pointed cabbage (approx. 8-10 leaves)

For the filling:

  • 6-8 colorful potatoes
  • 2 carrots
  • 5 mushrooms
  • 1 parsley root
  • 1 Jerusalem artichoke
  • 1 small zucchini
  • 1 onion (1)
  • 1 clove garlic (1)
  • 1 tsp turmeric
  • 1/4 tsp cumin powder
  • 1/2 bunch parsley
  • Salt
  • Some frying olive oil

For the pesto

  • 1/2 bunch parsley
  • Olive oil
  • roasted macadamia nuts

Preparation

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

You might like these products

=== PRODUCT LIST PRODUCTS ===

 

Note on our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

Recently viewed