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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,

96B4F31D4DF30EE65A022CF611762965

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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2 Comments

Beets Beef Meatloaf with Mushroom Sage Gravy and Oven Roasted Veggies, Vegan MoFo Recipe #11

Beets Beef Meatloaf

Beets Beef Meatloaf

In an earlier post, I made Beets Beef Burgers, this meatloaf recipe uses the same basic ingredients, but transforms into a juicy meatloaf. Served with the Mushroom Sage Gravy, it is a perfect possibility for Thanksgiving. I have added in my Sweet Oven Roasted Vegetables with Dates as the side for this. The sweetness of the dates goes perfectly with the slight sweetness of the beets in the meatloaf, and then when you add in the mushrooms, sage and thyme, the end result is fantastic.

With this already chosen for my Thanksgiving supper this year, I am now looking around for inspiration for a Christmas Menu, any suggestions would be greatly appreciated.

I know it is a little early to be talking Thanksgiving, let alone Christmas, but I have found if I don’t start now, by the time the event roles around, I am not prepared, or the recipe I decide to use, does not turn out as well as I hope, so I am leaving myself lots of time for trial and error.

Let me know if you have any suggestions for recipes for me to try.

I am also working on  a “Grand Finale” recipe to post at the end of September to close out Vegan MoFo, I am thinking something sweet and spectacular, so keep posted

Enjoy,

96B4F31D4DF30EE65A022CF611762965

Beets Beef Meatloaf

Beets Beef Meatloaf

Beets Beef Meatloaf

Serves 8

  • 1 cup shredded beets
  • 1 1/4 cups brown rice cooked, cooled
    1 cup cooked green lentils, cooled, drained well
    1/2 tspn salt
    fresh black pepper
    1 tspn thyme
  • 1 tspn sage
  • 1 tspn dry mustard
    3 tblspns onion chopped finely
    2 cloves garlic, minced
    2 tblspns smooth almond butter
    1/2 cup very fine breadcrumbs
  • ½ cup sun-dried tomato’s
  • ½ cup fresh parsley
  • ¼ cup water

Mushroom Sage Gravy

  • 3 cups vegetable broth
  • 1/4 cup cornstarch
  • 1 medium onion finely diced
  • 2 Tblspns olive oil
  • 16 oz cremini mushrooms thinly sliced and chopped
  • 4 cloves garlic, minced
  • 2 tspns thyme
  • 1 tspn sage
  • 1/2 cup dry white wine (optional)
  • 3 Tblspns nutritional yeast

Make Meatloaf:

Peel beets and shred. I use the shredder on my food processor. Place in large bowl. Add the S blade to the food processor. Return beets, add the brown rice, and lentils and process until mixture is finely minced.

Beets Beef Meatloaf Prep

Beets Beef Meatloaf Prep

Transfer beet mix to a large bowl and add all remaining ingredients (except sun-dried tomato’s, parsley  and water). Mix thoroughly.

Preheat oven to 325

Place the mixture in the fridge for 30 mins or overnight to chill.

Line a loaf tin with parchment paper. Firmly press beet mixture into tin.

Beets Beef Meatloaf Prep

Beets Beef Meatloaf Prep

Place sun-dried tomato’s, parsley and water in food processor. Process until smooth – stopping and scraping down sides as necessary.

Place tomato mixture on top of beet loaf. Bake at 325 for 30 – 40 mins.

When cooked, remove from oven, set sit 15 mins before removing from pan. Slice and serve.

Make Mushroom Sage Gravy:

Place vegetable broth in large bowl, or jug, add the cornstarch and stir to dissolve, set aside.

Heat olive oil in pan, add onions, mushrooms and garlic. Saute until onions are soft and mushrooms have released their juices. About 5 mins.

Add thyme and sage and wine, allow to simmer for 2 – 3 mins.

Add vegetable broth mixture, stir to combine, Stir in nutritional yeast. Simmer gently for 5 mins to thicken.

You can serve as is, or if you prefer a smoother gravy, transfer to blender  and process until smooth (taking care to only fill the blender half full and allow mixture to cool slightly before blending)

Serve with Sweet Oven Roasted Vegetables with Dates

Beets Beef Meatloaf

Beets Beef Meatloaf

 

 

 

 

 

 

 

 

Nutrition facts based on Meatloaf and gravy only.

Nutrition Facts Meatloaf and Gravy only.
Serving Size 291 g
Amount Per Serving
Calories 305
Calories from Fat 69
% Daily Value*
Total Fat 7.7g 12%
Saturated Fat 1.1g 5%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodiumm515mg 21%
Total Carbohydrates 42.8g 14%
Dietary Fiber 11.8g 47%
Sugars 6.7g
Protein 15.9g
Vitamin A   11% Vitamin C 21%
Calcium 7% Iron 39%
Nutrition Grade A-
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
  • Contains alcohol