Vegan feast roast

This Christmas Eve my family and I made vegan feast roast and here’s the recipe. Hope you enjoy!

I really like this combination, but it’s all up to you to make one that suits you.

What you need:

step 1

  • 10 pcs champinjong
  • 1,25 dl lenses
  • 1,25 dl chickpeas
  • 1 parsley root
  • 1 dl oatmeal
  • 0.5 dl sunflower seeds
  • 1 handful of fresh parsley
  • 1 tbsp tomato puree
  • 0.5 tbsp vegetable broth
  • 0.5 teaspoon paprika
  • 0.5 teaspoon nutmeg


step 2

  • 0.5 tablespoons neutral cooking oil
  • 0.5 tablespoons chives
  • 0.5 pcs onion
  • 2 cloves garlic


Step 3 

  • 100 g white cabbage
  • 1 carrot
  • 2 pieces of puff pastry


Season with salt and pepper.

And this is how you do it

  1. Cut the the vegetables into small pieces. Rinse lentils and chickpeas well.
  2. Put all the ingredients from step 1 in a bowl. Mix and mash well with a blender – to a smooth puree.
  3. Put all the ingredients from step 2 in a frying pan, and fry until light golden.
  4. Add the white cabbage and let it fry for a few minutes.
  5. Have the onion mixture into the bowl with the mashed farce and mix well. Add the carrot pieces.
  6. Get the pastry sheets out of the freezer about 20 minutes before it’s time to roll out the plates.
  7. Add the farce in the middle of the pastry. Fold the pastry around the farce on all sides.
  8. Turn it with the seam facing down. Use a knife to make checkerboard pattern on the top.
  9. Bake at 200 degrees for about an hour, until golden and crispy.
  10. Let the roast rest before cutting it into slices.


x Live Henriette

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