for 4 people

Potato mixture

600 g	mealy potatoes, cut into pieces approx. 3 cm wide
	salted water, boiling
50 g	durum wheat semolina
50 g	potato starch
2 tbsp	vegan butter substitute, melted
¼ tsp	nutmeg
	salt and pepper to taste

Filling

	olive oil for frying
400 g	mixed mushrooms (e.g. button, chanterelle, oyster, cut into pieces)
1	onion, finely chopped
200 g	carrots, cut into pieces approx. 5 mm wide
100 g	hazelnuts, roasted, coarsely chopped
150 g	vegan cream cheese substitute
1 tbsp	thyme leaf
½ tsp	salt
a little	pepper
1 tbsp	olive oil

Sauce

2 ½ dl	water
1	organic lemon, grated zest and the juice
100 g	white almond cream
¼ tsp	salt
a little	pepper

How it's done

Potato mixture

Cook the potatoes in boiling salted water for approx. 15 mins. until soft. Drain the potatoes and return to the pan. Allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Pass the potatoes through a food mill and back into the pan. Add the durum wheat semolina and all the other ingredients up to and including the pepper, mix. Combine the mixture by hand to form a compact mass, roll out into a rectangle (approx. 25 x 35 cm) on a sheet of baking paper.

Filling

Heat the oil in a frying pan. Stir fry the mushrooms for approx. 4 mins. per batch, then remove from the pan. Reduce the heat, add a dash of oil to the same pan, add the onion and carrots, sauté for approx. 5 mins. Remove the pan from the heat. Add the nuts, vegan cream cheese and thyme along with the mushrooms, mix, season. Spread the filling on top of the potato mixture and roll up from the narrow end using the baking paper. Place the roll (seam-side down) on a baking tray lined with baking paper, brush with oil.

Bake

Approx. 30 mins. in the centre of an oven preheated to 220 °C. Remove.

Sauce

Pour the water into a small pan along with all the other ingredients, bring to the boil while stirring. Serve the sauce with the potato roll.

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