My great-grandmother Jenny's Vegetarian Roast is an absolutely recommendable and inexpensive meat substitute. Baked the day before, if there is anything left, it can be cut into slices the next day and fried on both sides until crispy. Served with a mixed fresh salad it is an absolute treat. Green spelt grain is nothing else than a prematurely harvested spelt that has a high nutritional value. Historically proven, the spelt was already harvested green as early as the 17th century. This was born out of necessity, as one wanted to help prevent a loss of the harvest, due to bad weather conditions. The spelt is harvested about 2-3 weeks before it is actually fully ripe. It then has to be mechanically freed from the husk and is dried and roasted on so-called green-spelt kilns by indirect firing while turning the grain over several times. This gives it that inimitable, meat-like smoked taste.
1 litre of water
1 teaspoon of salt
125 grams of coarsely ground oatmeal
125 grams of green spelt groats
125 grams of fresh or 30 grams of dried mushrooms, chopped
1 onion, chopped
1 teaspoon of fat
1 roll, soaked and squeezed out
1 egg
Some marjoram
1 tablespoon of weighed parsley
Salt and pepper for taste
40-50 grams of fat for frying
3/4 litre of vegetable broth and plain flour for the sauce
1. Let the oat and green spelt groats trickle into the boiling water. Reduce the temperature and let it simmer gently.
2. Let the groats swell.
3. Steam the finely chopped onions and mushrooms in the fat in a pan.
4. Add the onion and mushroom mixture with the soaked and squeezed roll to the gruel and mix well.
5. Add the egg, marjoram, parsley and the salt and pepper.
6. Shape a bread loaf with wet hands and cover with breadcrumbs.
7. Put the loaf into a greased baking tin, sprinkle with breadcrumbs, and bake in the preheated oven at 200 °C for 1 1/2 hours.
8. Create a roux by using some fat, flour and vegetable broth.
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