Vegan Chickpea Roast
Simple roast with hearty barbecue sauce, served with juicy red cabbage. Vegan Christmas roast – packed with plantbased protein, tasty, tangy, delicious.
Servings: 8 people
Ingredients
- 100 g almonds chopped
- 2 tbsp olive oil
- ½ onion chopped
- 2 garlic clove minced
- 2 tans (500g) chickpeas separated from the liquid
- 2 tbsp soy sauce
- 4 tbsp dried herbs
- 50 ml tomato sauce
- salt and pepper to taste
- 120 g tender rolled oats
Barbecuesauce:
- 4 tbsp ketchup
- 2 tbsp soy sauce
- 2 tbsp rice or maple sirup
- ¼ tsp siracha sauce
- salt and pepper
Red cabbage:
- 1 head red cabbage
- 1 apple
- 600 ml apple juice
- 4 tbsp cranberry jam
Instructions
- Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit.
- Chop the red cabbage finely and put it in a pot with the apple juice, salt and pepper. Let the cabbage simmer gently for 30-60 minutes. When the liquid evaporates completely, add some water. At the end, add the grated apple and cranberry jam to the steamed red cabbage.
- Toast the chopped almonds in a pan on medium heat for 3 minutes. Be careful, the almonds can burn very quickly. Then add the olive oil, onion, garlic and chickpeas to the pan, season with salt, pepper and herbs and fry for a few minutes until crispy. Deglaze with soy sauce and tomato sauce.
- Remove the pan from the heat and (using a hard object or a sturdy glass) mash the chickpeas. Some chickpeas can still remain whole.
- Place the mixture in a bowl and mix it with the rolled oats. The oats bind the chickpea mass. Grease a box form with a little olive oil, put the mixture in and press it into the box form. Bake the roast in the oven for 30 minutes.
- In the meantime, mix all the ingredients for the barbecue sauce.
- Take the box form out of the oven, let it cool for 5 minutes and turn the mould gently and slowly with heat-resistant gloves so that the roast comes out nicely. Top the roast with the sauce and bake in the oven for another 15 minutes.
- Serve the roast with red cabbage and, if desired, with a vegan glaze, tomato sauce, mashed potatoes or fried potatoes.