VEGAN CHRISTMAS ROAST!


Hey everyone! Wow long time no blog post …

I am back with a Christmas recipe that you will literally die over, it is the Vegan Christmas Roast! So last year I made a video remaking the Hot For Food Thanksgiving roast with a few adaptions and guess what? My family and I loved it so so much we want to make it for a second year in a row to bring to the Christmas table! Some may call me boring but you guys have not lived until you have tried this recipe.

INGREDIENTS:

  1. Tesco Cranberry Sauce
  2. Sweet potato mash ingredients:

    4 C peeled & diced sweet potato (approx. 3 large potatoes)

    1/4 C almond milk

    1 tbsp vegan butter

    1/2 tsp cinnamon

    1/2 tsp sea salt

    1/4 tsp nutmeg

    1/4 tsp ginger

    1/4 tsp black pepper

  3. Mushroom & lentil stew ingredients:

    1 C finely yellow onion

    1/2 C finely chopped celery

    1/2 C finely chopped carrot

    1/2 tsp thyme (fresh of ground)

    1/2 tsp sage

    1/2 tsp sea salt

    1/2 tsp ground pepper

    1/4 tsp nutmeg

    Handful mushrooms, roughly chopped

    2 garlic cloves, minced

    1 C cooked green lentils

    3/4 C vegetable stock

    1 tbsp cornstarch

    1 tbsp water

    extra ingredients:

    1 pkg vegan puff pastry (thawed from frozen in the fridge – should be kept cold)

    Brussel Sprouts  & Gravy

 

 

METHOD:

  1. Start by adding your mushrooms, carrots, celery, garlic and onion to a heated pan and cook for 5 minutes
  2. Add in your spices and mix well for another 2-3 minutes
  3. Once everything looks softened and cooked, add in your cup of vegetable stock and bring to a simmer
  4. Once this is simmering stir in your cornstarch mixture (cornstarch plus tbsp water) to draw the moisture out of the mix
  5. Whilst this is cooking, peel, chop and boil / steam your potatoes until soft
  6. Mix in the almond milk, butter and spices and mash together to make your sweet potato layer
  7. Once everything is cooked place a sheet of pastry horizontally into a baking tin (please see video for directions!) and be sure to cover both long edges of the tin
  8. Layer in your lentil stew mix, the sweet potato and top with cranberry sauce
  9. Add the second sheet of pastry vertically over the entire roast
  10. Be sure to tear off any excess pastry
  11. “Tuck” the pastry in and around the whole circumference of the roast to ensure everything is well sealed in
  12. Slash 3 light lines onto to allow some air to circulate whilst cooking
  13. For roast potatoes, chop up 2 large baking potatoes, drizzle with olive oil, sprinkle thyme, sea salt, onion powder and paprika
  14. Place the potatoes in the bottom of the oven and the roast in the middle
  15. Leave both to cook for 35-40 minutes or until they look bronzed and cooked!
  16. Serve with boiled sprouts and top with vegan gravy!

moirstefanie@gmail.com
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