Bean and nut roast vegan🥔 🍠 🥜

Dear gourmets, today I have a delicious recipe for you: Bean and nut roast with parsley potatoes and a spicy gravy, plus a delicate leaf lettuce from the garden.

Unfortunately my camera is broken, so I had to take the photos with my smartphone, I hope you still like them 😊

For the roast you need the following ingredients:

• 350 g potatoes
• 1 can of kidney beans corresponds to 480 g
• 1 large red onion
• 2 cloves of garlic
• 2 tablespoons of olive oil
• 80 g oatmeal, fine leaf
• 3 tbsp soy sauce
• 75 g roughly chopped pecans or almonds
• Herbs and spices (marjoram, caraway, pepper, salt)
• 3 tbsp tomato paste
• 1 tbsp soup powder

Baking pan 25 x 10 x 5 cm (LxWxH)
Baking paper

Ingredients for the parsley potatoes:

• 500 g potatoes
• some butter, vegan
• 1 bunch of roughly chopped parsley

Preparation Roast beans

Boil the potatoes in plenty of salted water, then peel and press through the potato press.

Drain the beans and rinse them well. Puree half of the beans. Roughly crush the rest.

Peel onion and garlic and chop finely. Heat olive oil in a pan.
Braise the onion and garlic until translucent. Add the oatmeal and deglaze everything with soy sauce.

Add coarsely chopped pecans. Mix the potato and bean soup with the mashed beans, the spices, the tomato paste and the soup powder, this is best done with your hands.

Place in a baking tin lined with baking paper and press firmly.
Bake in a preheated oven at 175 ° C for approx. 40 minutes.

Preparation of parsley potatoes

Boil the potatoes in plenty of salted water, strain and let cool.
Peel the potatoes and cut them into quarters or smaller depending on their size.

Heat the butter in a pan, briefly roast half of the roughly chopped parsley, add the potatoes and fry for a few minutes. Mix in the remaining parsley before serving.

For the sauce I fry an onion brown, roast seasoning and poured with water. Sweet and sour cream (vegan) mixed in and seasoned with salt and pepper.

I hope you enjoy cooking 😍