Ingredients (for four people):
- 250g soy granules
- 1 liter vegetable stock
- 2 onions
- 2 cloves garlic
- vegetable oil
- 1 teaspoon thyme, dried
- 2 teaspoons paprika, sweet
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 bunch of parsley, freshly chopped
- 90g vegan alternative to cream cheese
- 1 tablespoon bread crumbs
- 2 tablespoons cornstarch
- 2 buns from the previous day
- 50g sunflower seeds
- 50g cashew nuts
- 50g walnuts
- 3 potatoes, medium size
- 1 can chickpeas, soaked in water
- ¼ teaspoon Kala Namak
- some flour
- 2-3 kohlrabi, large
- vegetable oil, for frying
- 2 teaspoons vegetable stock powder
- 1 cup water
- 3 tablespoons vegan alternative to yogurt
- 100ml soy drink
- ½ bunch parsley, freshly chopped
- 2 teaspoons flour (alternatively: 2 teaspoons cornflour + water)
- some oil
- Give soy granules in a large mixing bowl and pour hot vegetable stock. Stir thoroughly and leave for about 15-20 minutes.
- Meanwhile, peel potatoes for the filling and cut into large cubes, boil in salted water. Drain potato cubes and mash while still hot thoroughly with the potato masher. Puree canned chickpeas without liquid. Put 2 tablespoons of chickpea puree aside for the roast, mix the rest with the mashed potatoes and ¼ teaspoon Kala Namak into a uniform mass and allow to cool.
- Knead about a third of the mass into a ball and roll on a floured surface to a roll with a diameter of about 4cm (length corresponding to the length of the mold used). Wrap the roll gently in a piece of clingfilm and put about 30 minutes in the freezer. Form thaler from the remaining potato mass, sprinkle with flour and fry from both sides in a pan with a little fat.
- Peel the onions and chop very finely. Peel garlic and chop finely. Heat a little vegetable oil in a pan and fry onion and garlic pieces glassy.
- Pour soy granules in a colander and squeeze out liquid as far as possible. Give granules back into the bowl, together with fried onions, garlic, the oil from the pan, spices (thyme, paprika, salt & pepper,) and finely chopped parsley. Add vegan cream cheese, breadcrumbs and cornstarch. Let the buns soak in cold water shortly and squeeze with your hands, crumble into small pieces and add to the remaining ingredients. Knead all ingredients in the bowl thoroughly with both hands until a homogeneous roast dough is achieved. Finally, knead coarsely chopped cashews, hazelnuts and sunflower seeds into the dough.
- Grease mold with some margarine or vegetable oil and sprinkle with a handful of breadcrumbs. Press 2/3 of dough into the mold.
- Take frozen potato bar from the freezer and place it on top of the dough. Add remaining meat loaf mass to the mold and make sure the potato filling is covered. Smoothen surface, sprinkle with sweet mustard and roast in a preheated oven for 40 minutes at 200 °C (middle rack).
- Meanwhile, peel kohlrabi thoroughly and dice. Heat vegetable oil in a saucepan and sauté kohlrabi pieces for a few minutes. Mix in vegetable stock powder and pour a cup of water into the pan. Cook on a pot lid closed.
- Stir alternative to yogurt with soy drink until smooth and mix into the cooked vegetables. Stir flour with 1-2 tablespoons vegetable oil until free of lumps, add to vegetables and cook under low heat until a creamy consistency is achieved. Season with freshly ground black pepper and mix in chopped parsley.
Our tip: The meat loaf tastes heartier with a baked crust of sweet mustard! Just brush the surface with 2 tablespoons of sweet mustard before roasting.
A recipe from Sophie Mathisz