Put raisins in a container with orange juice and let them soak for a few hours, preferably overnight.
Heat the soy drink vanilla gently until lukewarm and dissolve sugar and yeast. Add the flour and use a sieve to avoid any lumps. Add vanilla sugar, spices and Vegan Block while kneading everything together. Let the dough rise in a warm place for 1.5 to 2 hours.
When the dough has risen, gently mix raisins, almonds and orange peel into the dough. Then shape the dough into a rectangle (approx. 40 x 15 cm). Roll the marzipan into a thin sausage and place it in the center of the rectangle. Then fold the dough around the marzipan and turn the bread upside down to make sure the best-looking side is faced upwards. Place the bread on a baking sheet, and let it rise again for around 30 minutes.
Bake the Stollen for 30-40 minutes at 165 ° C and leave it to cool down for approx. 30 minutes. Finish the Stollen by brushing it with melted Vegan Blok and dust it with powdered sugar.