Chipotle roast with mustard crust, spinach dumplings and balsamic seitlings

Method

Chipotle Roast: Peel beetroot, cut into pieces and cook in a little salted water with lid closed for 10-15 minutes. Finely chop the onion and sauté in olive oil. Caramelise with Chipotle spice, salt, pepper, tomato paste, molasses and minced garlic. Cut the mushrooms into small pieces and add to the sauce, deglaze with soy sauce and fold in the herbs. Drain the beans and add to the beetroot mixture with yeast flakes, basic muesli and locust bean gum and shred with the food processor. Let it rest for 20 minutes, then form eight rectangular patties. Bake crispy in olive oil from both sides.

Mustard crust: For the mustard crust mix all ingredients in a bowl. Add one tbsp of the mixture to the roast and smooth. Brown with the kitchen torch until the crust rises or bake at 200 ° C top heat for about 15 minutes.

Gravy: Finely chop the onion and carrot for the gravy and fry in olive oil. Add the porcini mushrooms and briefly mortar the spices and add to them. Caramelise with sugar and tomato paste, then deglaze with soy sauce. Add the red wine on a tablespoon and bring to a boil 2-3x before adding the next sip. Finally, deglaze with vegetable stock and cook until the desired consistency is achieved. Pass the sauce through a sieve.

pinach dumplings: Put the cashews, yeast flakes and salt together in a blender and mix until a parmesan similar consistency is obtained. Cook potatoes in salted water for about 20 minutes (depending on size), drain and leave to evaporate overnight. Purée with the masher (not with the blender!). Then add locust bean gum, starch, nut parmesan, salt, pepper, nutmeg and plant drink. Incorporate the flour last. Blanch the spinach in slightly boiling water. Dab briefly and let cool, then add to the dumpling mass. Form the dough into 8 equal dumplings and roll into flour. Form into balls and rest on a plate for 30-60 minutes. The dumplings are then simmered in boiling water for 10-15 minutes until they rise to the surface and briefly swirl in melted margarine.

Balsamico side-pieces:: For the balsamic side slices cut the mushrooms into strips and scratch. Fry in a hot pan in olive oil with a pinch of salt. Deglaze with balsamic vinegar and maple syrup and glaze.

To serve: For the main course serve the chipotle roast with the spinach dumplings, balsamic seitlings and gravy. Douse the dumplings with some melted margarine and sprinkle with nut parmesan - then serve.

The professional tip: If you want to arrange your main course as in the picture, use in addition a bit of green pesto, herbal cream cheese and orange beetroot cooked beetroot cubes.

Ingredients

Chipotle Roast

• 1/2 beetroot (150g)
• 1 small onion
• 1 tbsp Rapunzel olive oil mild, extra virgin
• 1 coated TL Chipotle (smoked jalapeno)
• Salt, pepper
• 2 tbsp Rapunzel tomato paste
• 1 tbsp Rapunzel sugar cane molasses
• 1 clove of garlic
• 50 g shiitake mushrooms
• 1 tablespoon soy sauce
• 1 teaspoon dried herbs, Italian
• 240 g Rapunzel black beans
• 2 tbsp Rapunzel yeast flakes
• 100 g Rapunzel basic muesli
• 1 go TL Rapunzel locust bean gum
• Rapunzel Olive oil mild for baking

Mustard crust:

• 60 g chickpea flour
• 90 ml of water
• 1 tsp mustard
• salt, pepper
• 1 tsp almond cream butter
• 1 tsp white wine vinegar

Gravy:

• 1 red onion
• 1 carrot
• 2 tbsp Rapunzel olive oil mild, extra virgin
• 2 tbsp of dried porcini mushrooms
• Rapunzel Atlantic sea salt fine
• pepper
• 1 bay leaf
• 1 sprig of thyme
• 2 tsp Rapunzel Rapadura whole cane sugar
• 2 tbsp Rapunzel tomato paste
• 1 tablespoon soy sauce
• 200 ml Rapunzel Merlot DOC Venezia
• 200 ml Rapunzel Vegetable bouillon

pinach dumplings (makes 8 pieces):

• 400 g of hard-boiling potatoes
• 1 tsp Rapunzel locust bean gum
• 1 tbsp cornstarch
• 30 g of Nut Parmesan (s.u.)
• 1 tsp Rapunzel sea salt Atlantic Ocean
• Pepper, nutmeg
• 50 ml plant drink (oat drink)
• 80 g of spelled flour Type 630 + for rolling
• 50 g baby spinach
• Soft margarine for panning

Nut Parmesan

• 30 g Rapunzel Cashew kernels crushed
• 1 tbsp Rapunzel yeast flakes
• Rapunzel Atlantic sea salt fine

Balsamico side-pieces (2 portions):

• 400 g herb side-leaves
• 3-4 tbsp Rapunzel olive oil mild,extra virgin
• Rapunzel Atlantic sea salt fine
• 3-4 tbsp Rapunzel Aceto Balsamico di Modena I.G.P. (Premium)
• 2 tbsp Rapunzel maple syrup Grade A

To serve:

• 2 tbsp plant margarine
• Nut Parmesan for sprinkling