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 ⬇️

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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 ♥ ♥ ♥

Vegan Mushroom, Chestnut and Thyme Pithivier

Vegan Mushroom Chestnut and Thyme Pithivier

I have received so many emails asking for a showstopping vegan centerpiece dish for Christmas dinner. And I found a great one.

It comes from Great British Chefs. I tried making it last night and managed a beautiful result after two tries. Not bad.

Since it is a British recipe the measurements are a bit tricky but there aren’t a whole lot of ingredients so it’s not overwhelming. The only ingredient you may not find on your typical supermarket shelf are the chestnuts. I got mine from Whole Foods.

I used a small pizza pan (although any size will do) as my rectangular baking trays were not wide enough. I also used parchment paper to line it.

Pepperidge Farm makes a nice puff pastry. Be sure to read the instructions on how to handle your pastry to keep it from drying out.

I used a large plate and small sharp knife to make my pastry discs (saving the leftover bits).

BY KAREN BURNS-BOOTH

Ingredients

640g [roughly 22.5 oz] of puff pastry, vegan, ready-rolled
400g [roughly 14 oz] of mixed seasonal wild mushrooms
12 cooked chestnuts
4 shallots, peeled and finely diced
2 garlic cloves, peeled and minced
2 tbsp of thyme leaves, fresh
2 tbsp of Madeira, or sherry
300g [10.5 oz] of silken tofu, cut into small cubes
salt
black pepper

Instructions

1. Preheat the oven to 220°C / 425°F / gas mark 7. Line a large round baking tray such as a pizza sheet.

2. Place all the filling ingredients into a large wok or pan with a lid and cook with the lid on over a low to medium heat until the tofu has melted and all the filling ingredients have cooked down to a thick sauce type texture. This will take about 10 to 15 minutes. Allow to cool for 5 minutes.

3. Cut out two large discs to fit the baking tray from the rolled pastry. Place one disc onto the lined baking sheet.

4. Pile the filling ingredients into the middle of the pastry disc and then sit the other pastry circle on top of the filling, crimping the edges with your forefinger and a knife to make an attractive pattern

5. With a sharp knife make pattern on the pastry lid such as a sunbeam or diamond.

6. Bake for 15 to 20 minutes until the pastry is a deep golden brown and is puffed up.

Vegan mushroom, chestnut and thyme pithivier, plated. By Karen Burns-Booth.
Vegan mushroom, chestnut and thyme pithivier, plated. By Karen Burns-Booth.

MORE FROM VIVIAN
Here’s another option. I tried this out with some small vintage oval glass baking dishes I picked up.

Place the dishes upside down on puff pastry and trim around it to get the shape.

Fill the dishes 3/4’s full with the filling.

Cover with the puff pastry and trim it again so the pastry is sitting just inside the top of the dish, against the filling.

Decorate the tops with leftover pastry such as diamonds and circles to form a holly pattern.

Bake together on a tray at the same temperature as above until the puff pastry is brown.

Serve either directly on the plates or scoop out the contents with a large spoon and place it in an attractive manner.

WHAT ELSE
Just add baby carrots, brussel sprouts, and vegan mash potatoes with gravy for a deluxe Christmas dinner.

SOURCES
Images and recipe by Karen Burns-Booth
http://www.greatbritishchefs.com/recipes/vegan-mushroom-chestnut-pithivier-recipe