Stuffed Apple & Mushroom Pork Roast (Vegetarian)

1. 1 Apple puréepack 250 g ≈ $1.50 45 g
2. 2 Eggspack 10 pcs ≈ $1.89 0.5 pcs
3. 3 Button mushrooms≈ $7.50 per kg 100 g
4. 4 Carrots≈ $1.50 per kg 50 g
5. 5 Onions≈ $1.60 per kg 20 g
6. 6 Bell peppers≈ $6.00 per kg 50 g
7. 7 Sunflower oil 17 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g
10. 10 Wheat flour 30 g
11. 11 Potatoes≈ $2.15 per kg 180 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil potatoes¹¹ until tender, mash them, and season with salt. Stir in two egg whites (or substitute with flour if needed).

2. Clean mushrooms, onion⁵, bell⁶ pepper, and carrot⁴. Chop into small cubes, sauté in oil until soft, season with salt, and add spices.

3. Spread half the mashed potato¹¹ mixture onto a baking tray and flatten into a disc. Top with the mushroom filling, then cover with the remaining mashed potato, shaping it into a piglet form.

4. Make eyes from almond slices and a snout from a thin carrot⁴ circle. Brush with beaten egg yolk, then place in a preheated oven.

5. Bake at 180–200°C (356–392°F) until golden brown.

In short

• In the planner this dish is cooked for two days: reheat on day two.