This isn’t your average roasted dish—it’s a vegan pig! Whether hosting a festive dinner or simply looking to make mealtime more exciting, this recipe combines creativity, comfort, and plant-based goodness.

The filling is a match made in savory heaven—tangy sauerkraut paired with umami-rich oyster mushrooms and caraway seeds for that cozy, traditional flavor. Wrapped in rice paper (or cabbage leaves), it comes together as a fun centerpiece that’ll make everyone double-take.

And the best part? It’s oil-free, wholesome, and simple to make. Fresh greens like arugula provide the perfect nest for serving, while small touches like olive eyes and a crispbread snout add charm to this delicious dish.

Perfect for celebrations or when you want to show that plant-based cooking can be as fun as flavorful. A recipe worth sharing and savoring! 🌱🐽

“Roast Pig” with Sauerkraut & Oyster Mushroom Filling

Ingredients

 For the "Pig Body":

• 2-3 large rice paper sheets (or blanched cabbage leaves)
• 1/2 cup thick tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and black pepper to taste

 For the Filling:

• 2 cups sauerkraut (rinsed and drained if very salty)
• 1 1/2 cups oyster mushrooms, chopped
• 1 tsp caraway seeds
• 1/2 tsp smoked paprika
• 2 tbsp water or vegetable broth (for sautéing)

 For Decoration:

• 2-3 black olives (for the “eyes”)
• 1 small piece of rice paper (for the ears and snout)
• Fresh greens (like arugula or rocket) for serving

---

Instructions

1. Prepare the Filling:

1. Heat 2 tablespoons of water or broth in a non-stick pan. Add chopped oyster mushrooms and sauté for 5 minutes until tender.
2. Stir in the sauerkraut, caraway seeds, and smoked paprika. Cook for another 5 minutes until well combined and fragrant. Remove from heat and let it cool slightly.

2. Shape the “Pig Body”:

1. Preheat your oven to 180°C (350°F).
2. Soak the rice paper in warm water briefly until soft. Alternatively, use cabbage leaves blanched for 2 minutes to make them pliable.
3. Lay 2-3 rice paper sheets or cabbage leaves on a baking tray, overlapping slightly to create a sturdy base.
4. Spoon the sauerkraut and mushroom filling onto the center, shaping it into a rounded “body.” Wrap the rice paper or cabbage tightly around the filling, folding the edges underneath to seal it.

3. Add the Details:

1. Cut small triangles from rice paper to form the ears and a circular piece for the snout. Lightly moisten the rice paper to make it pliable and attach it to the “face” using a little tomato paste.
2. Press black olives into place for the eyes.

4. Bake:

1. Place the “pig” in a parchment-lined baking dish. Bake for 25–30 minutes until the rice paper or cabbage looks crisp and the tomato paste darkens slightly.
2. Allow it to cool for 5 minutes before serving.

5. Serve:

Place the pig on a bed of fresh greens like arugula for a beautiful presentation. Garnish with extra herbs or seeds if desired. Slice and enjoy! 🥬

If you try this adorable vegan “pig,” I’d love to know how it turned out—did you use rice paper or cabbage leaves? Did you add a personal touch to the decoration? Share your thoughts in the comments or tag me in your photos.

Until next time, let’s keep cooking creatively and deliciously! ✨🍄🌿