Vegan Roast

Instructions

1. Place the soy granules in a large bowl and add all the spices (salt, garlic powder, onion powder, marjoram, and ground caraway).
2. Boil 300ml of the vegetable broth and pour it over the granules, stirring well to distribute the spices evenly. Let the mixture sit until the broth is absorbed. If the granules seem too dry, add a small amount of boiling water, being careful not to make the mixture too wet.
3. Peel and finely chop the onion. Heat 2 tablespoons of olive oil in a pan and fry the onion until translucent and slightly golden.
4. Once the granule mixture has cooled, add the fried onions. Drain the canned lentils and add them to the mixture as well.
5. Transfer everything to a food processor (or use an immersion blender) to blend until combined but still retaining some texture.
6. Fold in the croutons with a spatula until evenly distributed throughout the mixture.
7. Cover the mixture and refrigerate for 10 minutes to firm up slightly.
8. Preheat your oven to 170°C (340°F).
9. Grease a baking pan with the remaining 2 tablespoons of olive oil. Form the mixture into a loaf shape, using a little flour if needed to help shape it.
10. Pour 150ml of the remaining vegetable broth over the loaf. Cover the pan with its lid and bake for 45 minutes.
11. After 45 minutes, remove the lid, pour the remaining broth over the roast, and continue baking uncovered for another 45 minutes. If using a convection oven, switch to that setting now.
12. Check the roast periodically during the second baking phase, adding a little water if it starts to look dry or is beginning to burn.
13. Once baked, allow the roast to cool completely on the countertop, then cover it and refrigerate overnight.
14. The next day, slice the roast and either pan-fry the slices or bake them in the oven on parchment paper until heated through and slightly crispy on the outside.