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It'll soon be Christmas and this year is already the second year that I'll be in charge of Christmas dinner. So the Frey household will once again be enjoying a vegan Christmas and – as always – I want to impress our guests. For this year's Christmas meal, I'm planning on serving a lentil and chestnut roast accompanied by a variety of vegetables and gnocchi. The roast itself is incredibly tasty and is complemented beautifully by the porcini mushroom sauce.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One greased loaf tin (approx. 25 cm)
How it's done
Cook the lentils in water according to the packet instructions until soft, then drain and leave to cool. Roughly mash the lentils. Heat the oil, sauté the onion, garlic, carrots and thyme for approx. 3 mins. Add the mushrooms and cook for a further 2 mins. Place in a bowl, add the tomato puree, walnuts, chestnuts, linseed and lentils, season. Transfer to the loaf tin, press down gently.
Approx. 25 mins. in the centre of an oven preheated to 180°C.
Heat the oil, sauté the onion, garlic and thyme. Pour in the balsamic and water, add the porcini mushrooms and tomato puree, bring to the boil. Simmer the sauce over a low heat for approx. 20 mins. Puree the sauce, add the maple syrup, season. Serve the sauce with the lentil and chestnut roast.
|Serve with:||Gnocchi, roasted vegetables or red cabbage.|
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