White Bean Roast (Print Version)
# Ingredients:
→ Stuffing
01 -
450g of cooked white beans
02 -
1 carrot
03 -
1 stick of celery with its leaves
04 -
200g of smoked tofu
05 -
1 onion
06 -
Salt and pepper
07 -
1 clove of garlic
08 -
30ml of vegetable broth or white wine
09 -
120g of chickpea flour
10 -
6 tablespoons of fresh rosemary
→ Sauce
11 -
2 tablespoons of olive oil
12 -
1 teaspoon of smoked paprika
13 -
1 onion
14 -
10 ripe cherry tomatoes
15 -
1 small shallot
16 -
1 teaspoon of powdered vegetable stock
17 -
350ml of water
18 -
1 tablespoon of mixed dried herbs
19 -
2 tablespoons of tomato paste
# Instructions:
01 -
Take the carrot, onion, garlic, and celery, peel them, and chop them into pieces.
02 -
Blend the prepared veggies along with the smoked tofu, white beans, and wine or broth. Sprinkle in some salt and pepper. Add chickpea flour and mix until it all comes together.
03 -
Flatten the stuffing mixture into a rectangular shape on parchment paper. Sprinkle minced garlic and rosemary over it, then roll it tightly to form a roast shape.
04 -
Wrap the rolled stuffing in plastic wrap and cover it with rosemary. Steam it for 25 minutes.
05 -
Combine the water, vegetable stock, olive oil, tomato paste, smoked paprika, and dried herbs in a bowl and mix well.
06 -
Lay the cooled roast onto a baking tray with cherry tomatoes, onions, and shallots. Pour over the sauce and bake for 25 minutes at 220°C, basting occasionally.
# Notes:
01 -
You can make the roast up to the steaming step a day before.
02 -
This vegan version works incredibly well for festive occasions.