400 g large beetroot, cooked and peeled
100 g Swiss chard, stems removed, blanched and dried
200 g mushroom (duxelles)
500 g vegan puff pastry (recipe below)
salt and pepper to taste
sprig of thyme
oil to sear
Trim the beetroot with a round cutter to the same size. Sear off in a hot skillet with some oil, thyme and season with salt and pepper. Set aside over a drying rack.
Cover a work surface with plastic wrap and lay out the blanched Swiss chard overlapping to the size of all the beetroot set together in a roll. Spread out the mushroom duxelles over the Swiss chard, pressing it down a bit which will help keeping the leaves together when rolling. Place the beetroot on the duxelles to form a long log. Roll up in the Swiss chard, mushroom sheet and roll up tight in plastic wrap. Place in the fridge to set for 2 – 3 hours.
Roll out the vegan puff pastry to size and brush with almond milk to become tacky. Remove plastic wrap from beetroot roll. Place on the pastry, roll up tight and trim the edges. Wrap in plastic wrap and set in the fridge to firm up the pastry.
Preheat the oven to 180° C.
Brush pastry with almond milk and set aside to dry a bit (10 minutes). Brush again and scribe patterns with a knife.
Bake for 20 – 30 minutes at 180° C.
Cool slightly, slice and serve.
Vegan Puff Pastry
For the dough
600 g fine white flour
15 g salt
100 g cashew butter
250 ml ice water
15 ml lemon juice
Mix all ingredients together and knead a little to develop some gluten and until the dough does not stick to your hands or a surface. Wrap and rest in the fridge until butter is ready.
For the butter block
300 g cashew butter
70 g vegetable fat
50 g flour
Mix all ingredients together, put in a zip lock sandwich bag and flatten out. Place in the fridge until hard.
Take out the dough, cut a cross in the dough and pull it open to form a square. Roll out slightly, put the butter square on top and fold over the dough like a business letter. Then roll out lengthwise until 1 cm thick. Fold one side up 2/3 and the other side to meet up with the edge of the first fold. Then fold in half. Cover and place in fridge for 30 – 40 minutes.
Roll out again lengthwise and repeat the folding process.
Repeat one more time after resting the dough in the fridge for 30 – 40 minutes.
Rest the dough again, then roll out to a sheet about 5 mm thick.
500 g white onion, sliced with peel
200 g carrot, sliced
1 bunch celery
200 g aubergine, sliced
100 g kombu
50 g tomato paste
1 bottle red wine
5 g xanthan gum
Roast vegetables in a tray in the oven until almost burnt. Add tomato paste and roast for another 10 minutes. Deglaze with red wine and braise a further 30 minutes in oven. Place mixture in a large pot and cover with water. Cook for about 4 hours, topping up with water every now and then. Strain and reduce the liquid to about half. Blend in xanthan little bit by little to get a nice jus consistency.