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Sharing a journey into the world of fabulous vegan food.


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Lentil Seitan Roast with Mushroom Sage Gravy and Roasted Harvest Vegetables…..must be Thanksgiving

Lentil Seitan Roast with Mushroom Sage Gravy

Lentil Seitan Roast with Mushroom Sage Gravy

This weekend is Canadian Thanksgiving. Growing up in Australia, we did not celebrate Thanksgiving, but living here, I just love this holiday.

The scenery at this time of the year is just beautiful. Where I live. in Northern Ontario, it is a vibrant mix of dark green, vivid red, burnt orange and bright yellow leaves all mixed in together and situated amongst rocky outcrops and pristine lakes.

While I joke that I hate the Fall because I know Winter is just around the corner (and I am definitely a Summer girl, give me a beach and sunshine and I am happy), the truth is, Thanksgiving weekend is truly magical here.

Last year I tried making a Tofu Turkey, which turned out OK, but not exceptional. This year I am making a Lentil Seitan Roast which is totally delicious. It is stuffed full of mushrooms, leeks, garlic and cranberries and then smothered in Mushroom Sage Gravy…….totaly mouthwatering.

I will also be making  Scalloped Twin Potato’s (white and sweet potato’s in a creamy garlic sauce) and Brocoli with CauliCheez Sauce. Both these recipes will follow in the next day or so.

If you are in Canada, I know this is posting too close to Thanksgiving for you to try, but it is also perfect for the Christmas dinner table. For my American followers, this might be perfect timing for your celebration next month. For everyone else, again, it is perfect for a Christmas dinner, or just because you feel like a wonderful tasty roast.

Enjoy,

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Lentil Seitan Roast with Mushroom Sage Gravy

Lentil Seitan Roast with Mushroom Sage Gravy

Lentil Seitan Roast

Serves 8

Stuffing:

  • 2 tblspns olive oil
  • 6 oz mushrooms finely diced
  • 2 Leeks sliced finely
  • 4 cloves garlic minced or grated
  • 2 tblspns fresh thyme chopped
  • salt and ground pepper to taste
  • 1/4 cup fresh breadcrumbs
  • 1/4 cup vegetable broth
  • 1 tblspn lemon juice
  • 1/4 cup dried cranberries

In large pan, saute mushrooms and leeks in olive oil over medium heat until soft, 5 – 10 mins. Add garlic and thyme and continue to cook for additional 2 mins. Add salt and pepper to taste.

Add breadcrumbs and mix well. Cook until breadcrumbs begin to toast and mixture is quite dry (make sure to stir often to prevent burning).

Remove from heat, add in broth, lemon juice and cranberries.  Stir to mix well and complete coat breadcrumb mixture. Set aside.

Roast:

  • 3 – 6 cloves garlic, minced or grated
  • 3/4 cup cooked green lentils
  • 1 1/2 cups vegetable broth
  • 1 tblspn poultry seasoning
  • 3 tblspns soy sauce
  • 2 tblspns olive oil
  • 2 cups vital wheat gluten
  • 1/2 cup nutritional yeast
  • 1 tspn fennel seeds crushed
  • 1 1/2 tspns sweet paprika
  • 2 tspns dried thyme
  • 2 tspns dried sage
  • freshly ground black pepper to taste

Pre-heat oven to 350 F

Place garlic, lentils, vegetable broth, poultry seasoning, olive oil and soy sauce in food processor. Process until fairly smooth.

In large bowl, mix together all remaining ingredients. Mix well.

Add lentil mixture to dry mixture. Combine well and work into a stiff dough. Knead for a few minutes to make sure everything is incorporated.

Form the “dough” into a flat rectangle that is approx 12 by 10 inches. Place the filling in the centre of the rectangle and form it into a log shape using your hands to squeeze it tightly.  The log should reach to within 2 inches on each side of the “dough”.  Bring the front and back of the “dough” up and over the filling to meet at the top.  Make sure the seam is totally joined by squashing together. Close the ends by squashing the dough togeher.

Lentil Seitan Roast Prep

Lentil Seitan Roast Prep

Place three large sheets foil on workspace. Gently transfer roast to the centre of the foil and wrap up completely, making sure the roast is completely secure.

Lentil Seitan Roast Prep

Lentil Seitan Roast Prep

Place on baking sheet and bake for 1 – 1/2 hours. Every 15 mins, turn the roast on the baking sheet so that every side is in contact with the baking sheet at some time (this will allow the entire roast to brown nicely). After 1 hour, check to see if the roast feels solid by gently squeezing with a pair of tongs. If still soft, allow to cook longer.

Once cooked remove from oven and allow to cool in foil before unwrapping and slicing. This will give the best result. I make this the day before it is required and leave it in the foil overnight in the fridge (after cooling) then place back in the oven, still in the foil for 20 mins to reheat prior to serving.

Mushroom Sage Gravy

Serves 8

  • 4 cups vegetable broth
  • 3 tblspns corn starch
  • 1 medium onion, finely diced
  • 2 tblspns olive oil
  • 16 oz mushrooms, finely diced
  • 4 – 6 cloves garlic minced or grated
  • 2 tspns dried thyme
  • 1 tspn dried sage
  • salt and ground black pepper to taste
  • 3 tblspns nutritional yeast

In large bowl or jug mix together vegetable broth and cornstarch until dissolved. Set aside.

In large pot over medium heat, saute onions in oil for 5 mins until soft. Add mushrooms, garlic, thyme, sage, salt and pepper and continue to cook for additional 5 mins.

Add vegetable broth/cornstarch mixture and nutritional yeast. Continue to cook over medium heat for 20 mins, stirring often.

Gravy can be served as it is, or if you prefer a smoother gravy, allow to cool slightly then transfer to a blender and blend gently until smooth. You may need to add a little water or broth if too thick.

Roasted Harvest Vegetables

This is not really a recipe. Just take whatever vegetables you like, cut into serving size pieces, toss in a little olive oil and sprinkle with black pepper and sea salt to taste.

Place in a baking pan and roast in oven at 375 F for approx 20 – 40 mins depending on vegetables used.

Harvest Roast Vegetables Prep

Harvest Roast Vegetables Prep

I used  heirloom carrots, parsnips, pumpkin and sweet potato.

Harvest Roast Vegetables Prep

 

 

Nutrition Facts
Serving Size 493 g
Amount Per Serving
Calories 490
Calories from Fat 126
% Daily Value*
Total Fat 14.0g 21%
Saturated Fat 2.1g 11%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 972mg 41%
Total Carbohydrates 56.5g 19%
Dietary Fiber 17.0g 68%
Sugars 8.8g
Protein 40.9g
Vitamin A   176% Vitamin C 44%
Calcium 13% Iron 58%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
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4 Comments

Orange Carrot Cream Muffins (using juicer pulp)

Delicious Orange Carrot Ginger juice makes the perfect start to a lazy Sunday, and the leftover juice pulp is happily transformed into Orange Carrot Cream Muffins.

Orange Carrot Cream MuffinsOrange Carrot Cream Muffins 1

An early birthday gift this weekend, from my mom, was a new juicer (to replace the old one I wore out).

A month or so ago, I was inspired by the film, Fat, Sick and Nealy Dead. This film follows Joe Cross while he undertakes a 60 day fresh fruit and vegetable fast to regain his health. I went on a shorter, 10 day fast using a lot of the juice recipes from Joe’s website, and I have to say, it was a wonderful experience. While I expected to be starving all the time, I found that after the first two days, the juices were more than enough to keep me full. In fact, by the last three days, I was finding it hard to drink all the recommended juices in the day. The benefits were, more energy, better sleep, feeling of clarity as well as some weight loss. Long story, short, my old juicer finally gave up just after I finished the fast, and I have been missing my fresh juices.

There were two juices on the fast, that I particularly liked. One is called Tabouleh, and it does taste just like a Tabouleh salad. The other favourite is called Splash of Sunshine.

orange carrot ginger apple juice

orange carrot ginger apple juice

fresh orange carrot ginger juice

fresh orange carrot ginger juice

carrot orange ginger juice pulp

carrot orange ginger juice pulp

This has now become our regular weekend  juice, and with my shiny  new juicer, my daily juice habit is back. The only question then is: What to do with all the juice pulp?

This weekend, I decided to make muffins out of the wonderful pulp left over.

A mixture of carrot, orange, apple (I add apple to the Splash of Sunshine recipe)  and ginger, the look and smell just cried out muffins.

I do not like sweet muffins, so I have not added any sweetener, but if you want, you can add brown sugar, maple syrup, agave or whatever sweetener you prefer.
Enjoy, 

Tracy 🙂

Orange Carrot Cream Muffins
Makes 12 to 18 muffins depending on size
2 cup all purpose flour * (see note below)
½ tspn baking soda
¼ tspn baking powder
½ tspn salt (I use pink Himalayan salt or sea salt)
1 tspn cinnamon
¾ cup walnuts roughly chopped
½ cup dried fruit (raisins, dates, cranberries, whatever your prefer or have on hand)
2 tspns ground chia seed
6 tblspns hot water
1 400 ml can coconut milk (or any non dairy milk)
1 tspn vanilla
1 ½ cups fruit pulp (or grated carrot and apple)
*Note: You can use any type of all-purpose flour, however I used a mix of gluten-free flours that I keep on hand for baking. The mix I use is: 2.5 parts each Oat Flour, Sorghum Flour and Brown Rice Flour plus 1 part Arrowroot, 1 part White Rice Flour and 1/5 part Cornstarch)

Preheat oven to 350. Grease muffin pans or line with paper cups.

Sift flour, baking soda, baking powder, salt and cinnamon together in a bowl. Add walnuts and dried fruit.

orange carrot cream muffins,  mix dry ingredients

orange carrot cream muffins, mix dry ingredients

In separate bowl mix together ground chia and hot water with fork or whisk to make a slurry. This will thicken and act as a binding agent in replacement of eggs.
Add vanilla and coconut milk (or milk of choice. Note: coconut milk is usually quite thick. If you use another milk or if the coconut milk is watery, you will not need to add as much water, probably only 1/2 cup)

muffins wet ingredients

muffins wet ingredients

Add fruit pulp and mix in well, this may take a few minutes, add ½ the water.
Pour the wet mixture into the dry mixture and gently combine. Add the remaining 1/2 cup water if necessary. Try not to over mix as this will result in a dense texture.

muffins combining wet and dry ingredients

muffins combining wet and dry ingredients

Spoon batter into muffin trays and bake 30 to 40 minutes or until a toothpick inserted in the centre comes out clean.
Remove from oven, place on cooling rack.
If you decided to add a sweetener to the mix, add it into the appropriate mix (dry or wet).

Orange Carrot Cream Muffins

Orange Carrot Cream Muffins