The Vegetarian Roast

This is a good Sunday recipe, and it's quite simple. Because some ingredients can be easily replaced, it leaves room for creativity. Why not use lentils instead of rice? Or minced meat for meat lovers? Or ham instead of oats? Depending on the training load, athletes need to adjust their portions and add extra side dishes to meet their needs. On intense training days, adding bread or potatoes for extra carbohydrates or a sweet dessert could be considered.

Vegetarian Roast

Ingredients (6 servings):

• 2 cups (dry) wild rice blend (360 g)
• 1 ½ medium red onions (150 g)
• 2 cloves of garlic
• 2 tbsp canola oil
• 2 tsp dried thyme
• Coriander, pepper, paprika
• ½ cup oats (45 g)
• 400 g mushrooms
• ½ cup chopped walnuts
• 50 g Parmesan cheese
• 4 eggs
• 15 dried apricot halves
• 200 g cottage cheese (or 150 ml sour cream)
• Breadcrumbs

Instructions

1. Cook rice in salted water and let it cool.
2. Peel and finely dice onions and garlic. Heat 1 tbsp oil and sauté onions, garlic, and thyme for about 10 minutes. Let it cool.
3. Clean and finely chop mushrooms. Sauté them in 1 tbsp oil in two portions, season with salt, and continue cooking until the liquid has evaporated. Let it cool.
4. Grate Parmesan cheese. Chop apricots into small pieces.
5. Whisk eggs in a large bowl. Add rice, Parmesan, nuts, apricots, cottage cheese, onion-garlic mixture, and mushroom mixture. Knead the mixture and season with salt, pepper, coriander, and paprika.
6. Optionally grease a loaf pan with oil and sprinkle with breadcrumbs. Fill the pan with the rice mixture and smooth the top.
7. Bake in a preheated oven (conventional: 175 °C, convection: 150 °C) for 50-60 minutes.
8. Place the roast in the pan on a wire rack and let it stand briefly. Carefully remove it from the mold after about 10 minutes.

Tip: Serve with mixed salad and light tomato sauce.

Nutritional information (per serving):

• 486 kcal
• 18.0 g fat
• 59.0 g carbohydrates
• 5.3 g fiber
• 22.5 g protein
• 177 mg salt