Thanksgiving Casserole | Caramelized Onion Butternut Roast + Chestnuts | The Vegan Test Kitchen
Unbutton those pants! We're getting ready for Thanksgiving and this casserole is a wonderful melding of Holiday foods. Caramelized onion, butternut squash, roasted chestnuts, and a stuffing like topping complete this wonderful recipe from the Veganomicon. Make it a vegan Thanksgiving tradition!
*soy free
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w/Eli Haynes, edited by JosephLucas
Caramelized Onion Butternut Roast w/ Chestnuts:
1 lb onions, peeled/sliced thinly
1/3 cup olive oil
1 lb chestnuts, fresh in shell or frozen/jarred and prepeeled
2 lbs butternut squash (1 medium sized), peeled/cut into 1/2 inch cubes
1 (15 oz) can white beans, drained/rinsed
2 tsp dried thyme
1 1/2 tsp ground coriander
1/2 tsp freshly grated nutmeg
1 1/2 tsp salt, or to taste
pepper
1/2 cup vegetable broth
Topping:
1/2 cup dry white bread crumbs
2 tbsp olive oil
1/2 tsp dried rubbed sage
pinch of cayenne
1/2 tsp salt, or to taste
pepper
Music:
Night Rider by Neil Krin
J Pop3 by The Rude Napsacks
From the Continent by Chester Coldcut
Over the River and Through the Woods Instrumental
Herb-nut crusted salmon & vegetable loaf - The Jean Hailes Kitchen
Learn how to make this delicious Herb-nut crusted salmon & vegetable loaf.
Join Jean Hailes naturopath and herbalist Sandra Villella in the Jean Hailes Kitchen as she makes it easy to see how eating well and simply, cooking from scratch and understanding the nutritional content of what you eat can make a big difference to your health, and the health of your family.
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Mini Stuffed Seitan Roasts with No Cook Stuffing and Instant Mushroom Gravy
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These mini stuffed seitan roasts have a no cook stuffing and are baked on top of a mushroom mix that creates an instant gravy - this is the ultimate one pot vegan roast dinner!
It looks great, tastes great and will impress your guests! The ultimate vegan recipe for a holiday roast or Christmas dinner. Best of all it is also totally oil free. Yes, that's right... a no oil vegan recipe that will make your heart and taste buds rejoice!
Print recipe from my website at:
Vegan Recipes by Cooking With Plants - Anja Cass
Enjoy xx
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The Eat More Plants Official MUSHROOM & HERB BROWN GRAVY????
1/4 cup Vegan Butter
3 tbsp Garlic, minced
1 cup Onion, minced
8 oz package of White Button Mushrooms (about 2 cups), sliced
1/4 cup All Purpose Flour
1 quart of Veg Stock
1 sprig of fresh Thyme
1 tsp fresh Sage, finely chopped
1/4 tsp fresh Rosemary, finely chopped
1 1/4 tsp Salt, then salt to taste
1 tsp Black Pepper
The Eat More Plants Official GARLIC BUTTER CREAM MASHED POTATOES????
8 medium Russet Potatoes, skinned
1/4 cup Vegan Butter
1/4 cup Garlic, minced
3/4 cup Coconut Cream
2 tsp Salt, then salt to taste
1 tsp Black Pepper
CANDIED SWEET POTATO MASH????
2 large Sweet Potatoes, skinned
1/2 tsp Salt
1/4 tsp Cinnamon
1/2 cup Coconut Cream
1 1/2 tbsp Brown Sugar
2 tbsp Vegan Butter
ROASTED BRUSSELS SPROUTS & CARROTS????
3 cups Brussels Sprouts, halved
8-12 Carrots
3 tbsp Olive Oil
2 tbsp Maple Syrup
Salt and Pepper to taste
The Eat More Plants Official MAC AND CHEESE????
8 oz Macaroni or Shells Pasta
1/4 cup Vegan Butter
1/4 cup Onion, minced
3 tbsp Garlic, minced
1/4 cup All Purpose Flour
1/2 tsp Turmeric
1 cup Plant-Based Milk or Veg Stock
2 cups Coconut Cream
1 tsp Salt
2 cups Vegan Cheddar Cheese (I recommend Daiya Cheddar Shreds, for extra cheesy use 3 cups instead of 2)
The Eat More Plants Official SAUSAGE & HERB STUFFING????
1/2 cup Vegan Butter, Oil, or 50/50
2-4 links Beyond Meat Sausage, sliced (I prefer the Italian flavor)
1 1/2 cups Onion, chopped
3 tbsp Garlic, minced
1 1/2 cups Celery, chopped
1/2 cup fresh Parsley, chopped
2-3 sprigs of fresh Thyme
1 quart Veg Stock
1 Flax Egg
1 tbsp Flax Seeds + 2 tbsp Water
1/2 cup Medjool Dates, chopped
1 1/2 tsp Salt
1 tsp Black Pepper
1 loaf of French Bread (I used French Batard, chopped into 1 in. and 1/2 in. chunks, then pre baked at 375 for 10 minutes to dry out)
Once bread and all ingredients are combined, top with sausage and bake at 375 degrees for 25-30 minutes in a greased pan.
Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
Ina layers mustard and a panko topping on fresh salmon before it's seared and roasted!
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Panko-Crusted Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
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Ina Garten's Panko-Crusted Salmon | Barefoot Contessa | Food Network
Vegan Nut Roast
Recipe
1 onion, 4 cloves garlic, stick celery
Seasonings/herbs to taste
eg tom puree, balsamic, soy sauce, red and brown sauce, wine, chilli
2 tbs linseeds or flour (to thicken)
Marmite thinned water
275 chopped mix nuts
100g breadcrumbs
Fry onion, celery, garlic til cooked. Add seasonings and cook in , add chopped nuts, breadcrumbs. linseed egg and any more water/moisture to bind into thick moisture.
Spoon into lined loaf tin and book on 200 degrees for 35 mins or until brown on top. Leave to cool a little before serving
Can be frozen whole or in individual slices