Vegan Stuffed Loaf with Wine Sauce and Sweet Potato Marinated

Servings: 4
  1. Boil the spinaches, drain them when they’re warm, squeeze them and mince them.
    Boil them in a pan with oil and minced garlic.
  2. Melt 50g Probio’s rice flour with a few water, salt and pepper and whisk to combine. In a non stick pan, create two thin crepes.
  3. Combine the glutinous flour and the remaining chickpeas flour with a pinch of salt.
    Knead with 300g room temperature water and a tablespoon extra virgin olive oil.
    Level the dough on a sheet of parchment paper with a rolling pin, to create a rectangle. Place the two crepes above the vegan meat and cover with the sautéed veggies. Bake in the oven at 180°C for 50 minutes. Turn the oven off and let it cool down. In the meantime, slice the onion.
  4. Simmer it with a few water, and once it evaporates, add a tablespoon extra virgin olive oil and sautè for a few minutes, then add the wine and let it evaporate on a high heat. Add half a tablespoon rice flour and some vegetable stock, whisking to combine. When the sauce has thickened, let it cool down and process it to thin it out.
  5. Slice the roasted loaf and spread the glaze on top.
  6. Rinse the sweet potatoes and clice it with the peel on.
  7. Place it in a bowl and marinate it for an hour with rosemary, tamari sauce, white wine, garlic, salt, pepper and oil.
  8. Place the potatoes and the marinade on a baking sheet and bake for 45 minutes at 180°C.
  9. Serve hot, with some fresh rosemary.

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