Thanksgiving roll with vegan gravy & cranberry sauce

Thanksgiving artwork via Pinehurst Resort.

I’m ba-aaaaack! My neighbour tried this recipe out and I fell in love with it. Just had to share. Oh, by the way, you can freeze it and eat it again and again he told me. And you will want to!

By Instagram @bestofvegan via @https://www.instagram.com/livinlaveganlife/ (for you non-Grammers, you can view online as well as your phone).

Thanksgiving roll with vegan gravy & cranberry sauce

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Thanksgiving Roll w/ Vegan Gravy & Cranberry Sauce by @livinlaveganlife 🧡 . Serves: 6 Ingredients: Thanksgiving Roll: 1 sheet of vegan puff pastry 2 cups of chickpeas 2 cups of quinoa 1 cup of corn 1 stem of green onion 1/2 celery, chopped 1 tsp of garlic powder 2 tsp of smoked paprika powder 1/2 tsp of cumin powder 1/2 tsp of cayenne 1/2 tsp of dried parsley 1 tbs of liquid aminos 2 tbs of olive oil 1/2 cup of panko crumbs 3 carrots Salt/Pepper to taste 2 tbs of almond milk 1/2 tbs of sesame seeds Vegan Gravy: 3 cups of vegetable broth 1 stick of fresh rosemary 3 leaves of fresh sage 2 sticks of fresh thyme 1 tsp of garlic powder 2 tbs of liquid aminos 1 stalk of green onion 2 tbs of olive oil 8 tsp of corn starch 8 tsp of water Cranberry Sauce: 3 cups of cranberries 1 cup of water Juice of 1 lemon Zest of 1/2 lemon 1/2 cup of sugar Instructions: Thanksgiving Roll: Unthaw your puff pasty dough. Pre-heat oven to 350 F. In a food processor, add chickpeas and green onion. Pulse until chickpeas and green onion are well combined. Add pulsed chickpeas and green onion to a mixing bowl. To the mixing bowl, add corn, celery, quinoa. Mix well. Add spices, olive oil and liquid aminos. Mix until combined. If not salty enough to your taste, you can add more salt or liquid aminos. Add panko crumbs and mix well. Peel and vertically cut your carrots into quarters (in other words, keep them long) Once your puff pastry is unthawed, you want to roll out the dough to make it thinner and even. Evenly spread the filling, and leave 1/2 an inch all around the dough to make it easier to roll. Lay carrots across the sheet, and then add a little bit more filling on top of the carrots to make it easier to roll. Start rolling and folding away (like sushi). Make sure your roll is compact. Pinch, twist, and push the ends of the roll to close up the roll. With a brush, gently go over your roll with some almond milk. Gently, with a knife, diagonally go over the top of the roll. Sprinkle sesame seeds over your roll, and place it over a baking sheet. Bake for 50- 60 minutes. Let it rest for 10 minutes. Enjoy! Continued in the comments below ⬇️

A post shared by Best Of Vegan (@bestofvegan) on

SERVES 6

Ingredients

Thanksgiving Roll:
1 sheet of vegan puff pastry
2 cups of chickpeas
2 cups of quinoa
1 cup of corn
1 stem of green onion
1/2 celery, chopped
1 tsp of garlic powder
2 tsp of smoked paprika powder
1/2 tsp of cumin powder
1/2 tsp of cayenne
1/2 tsp of dried parsley
1 tbs of liquid aminos
2 tbs of olive oil
1/2 cup of panko crumbs
3 carrots
Salt/Pepper to taste
2 tbs of almond milk
1/2 tbs of sesame seeds

Vegan Gravy:
3 cups of vegetable broth
1 stick of fresh rosemary
3 leaves of fresh sage
2 sticks of fresh thyme
1 tsp of garlic powder
2 tbs of liquid aminos
1 stalk of green onion
2 tbs of olive oil
8 tsp of corn starch
8 tsp of water

Cranberry Sauce:
3 cups of cranberries
1 cup of water
Juice of 1 lemon
Zest of 1/2 lemon
1/2 cup of sugar


See you next week! Love, Patsy ♥ ♥ ♥

1 thought on “Thanksgiving roll with vegan gravy & cranberry sauce”

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