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Vegan Christmas Seitan Roast | Vegan 'turkey' & Gravy
Perfect vegan seitan roast & gravy for this holiday season! In this video, I'm creating something many of us are culturally used to around thanksgiving dinner tables - meaty thing that tastes great but VEGAN. And of course the best and easiest vegan gravy and side dishes. With plant based turkey or just any plant based dishes like this, we can give thanks and spread gratitude WITHOUT harming a turkey and while still appreciating and embracing the culture and tradition we grew up with with our families. If you were looking for a vegan turkey recipe, this is a perfect one for you!
More festive vegan recipes:
Meatiest Vegan Chicken Teriyaki | Washed flour seitan chicken -
Meet the Meatiest Vegan Meatball -
Beer-Battered Vegan Fish & Chips -
Vegan Sushi: Spicy Tuna Rolls -
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[Recipe]
*Ingredients:
{Wet mixture/soup}
- Onion
- 4 cloves garlic
- 3 tsp Black pepper
- 3 tsp Smoked paprika
- Vegetable broth
- 2 tbsp soy sauce
- 2 tbsp white miso paste
- Nutritional yeast
- 1 tbsp maple syrup
- 2 tsp dried thyme
- 2 tsp dried rosemary
- Fresh thyme & rosemary
{Dry mixture}
- 2.5 cups vital wheat gluten
- 1/4 cup all purpose flour
{Gravy}
- 3 tbsp vegan butter
- 1.4 cup all purpose flour
- 3 cups strained soup
{Glaze}
- 3 tbsp vegan butter
- 1 tbsp soy sauce
- 1/4 cups red/white wine
- 1/2 tbsp maple syrup
- 1tsp black pepper, herbs
*Method:
1. {Soup} Saute the onion and garlic with the spices, add the vegetable broth, and add all the condiments. Let cool, and blitz until smooth.
2. {Dry mixture} Mix the vital wheat gluten, all purpose flour and just enough of the soup, and form a solid dough ball. Knead it for 10 minutes.
3. Wrap the seitan dough in foil, steam it for 40 minutes, and then roast it for 40 minutes.
4. {Gravy} Strain the soup. Melt the butter in a pot, combine it with the all purpose flour, add a small amount of the soup and completely dissolve the flour chunks in it. Add the rest of the soup and let simmer until thickened.
5. {Glaze} Pan fry the roasted seitan with all the condiments.
6. Slice, serve & spread gratitude!
*For the washed flour method:
Washed flour seitan chicken -
Instead of making the seitan dough by mixing the flour and wet mixture, you make the washed flour seitan dough FIRST, and then BOIL it in the wet mixture/soup.
EASY VEGAN MEALS! Autumn feels ONE TRAY ROAST????
Easy student-friendly vegan meals! One tray roast and an easy take on a takeaway, sticky crispy cauliflower.
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One Tray Roast
4 cloves of garlic
1 red onion
1 red pepper
1 courgette
1kg baby potatoes
6 vegan sausages
Large handful of cherry tomatoes
Salt and black pepper
Olive oil
1 tbsp mixed herbs
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A squeeze of fresh lemon
Salt and black pepper
A handful of crushed pine nuts
2-4 cloves of garlic
Cauliflower
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Cauliflower
Batter
1 cup of plant based milk
1 cup of flour
3 tbsp cornflour
Salt and black pepper to taste
1 tsp garlic granules
Soy sauce
OPTIONAL - Breadcrumbs mixed with 2 tbsp corn flour
2 cloves of garlic
1 tbsp fresh ginger
2 tbsp of Maple syrup
3 tbsp of brown sugar
3 tbsp of soy sauce
3-4 tbsp of water
1 tbsp of tomato puree
1 tbsp of vinegar
1 tsp chilli flakes
1 tbsp cornflour + 1 tbsp of water
How to Make The BEST VEGAN POT ROAST EVER!!! | Simple Ingredients | Easy Recipe | Authentic Taste
Vegan pot roast made from seitan is a delicious and hearty plant-based alternative to traditional meat-based pot roasts. Seitan, also known as wheat gluten, is a protein-rich meat substitute made from gluten, the protein found in wheat. When cooked and seasoned properly, seitan can have a texture and flavor reminiscent of meat, making it a popular choice in vegan and vegetarian cuisine.
#plantbased #vegan #potroast #seitan #recipes
Ingredients and Method for Vegan Pot Roast
2 cups Vital Wheat Gluten Flour
1 tbsp chickpea flour
1 1/4 cups water
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tbsp blackstrap molasses
1 tbsp Better Than Bouillon sautéed onion
1 1/2 tsp My Vegan Kitchen Life ™ all purpose seasoning
2 tbsp liquid aminos
1 yellow onion
3-5 cloves of garlic
fresh thyme
In a dutch oven or large pot add 8 cups of water, The bouillon, onion, garlic and the liquid aminos. Stir to combine and bring to a boil.
In a large mixing bowl add the wheat gluten flour, chickpea flour and the dry seasonings, use a wisk to combine ingredients. Add 3/4 of the 1 1/4 cup of the blackstrap molasses water. Use your spoon or hands to combine the flour water mixture. The mixture will thicken very quickly, Scrape any dry flour from the sides of the bowl and continue to combine. If the dough seems too dry, slowly add some of the remaining water and combine. Once the dough is combined it should look like a stretchy doughy form. Use your hands to kneed the dough for 2 minutes. Allow to sit for 5 mins. Use kitchen twine to secure the seitan roast.
Place the seitan in the pot of boiling broth. Reduce the heat to medium, cover the pot slightly allowing steam to escape from the pot. Set a timer and cook for an hour. Do not over cook. Check every 15 minutes or so, making sure the seitan doesn’t stick to the bottom of the pot. Make sure there’s also enough water in the pot. If the water begins to dry out just add more. Once The seitan is cooked remove from pot allow to cool.
You can store the cooked seitan for up to a week in the refrigerator.
Ingredients for gravy:
The left over onion broth from the seitan
Potatoes
Carrots
thyme
1 tbsp oil
1 cup water
1 cup coconut milk
1 tsp gravy master optional
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Vegan Christmas Feast: Lentil and Nut Roast Recipe
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Happy Holidays to you all and many thanks for joining me for the second to last video of this year! In this video I share all the new festive recipes that's gone up on my website this week and show you how I make my delicious lentil and nut roast. I hope you like it and will try it for a festive feast or why not for a Sunday roast! :)
Lentil and nut roast:
Crispy roast potatoes:
Roasted carrots w. gremolata:
Shaved brussel sprout salad:
Vegan gravy:
Malin x
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Vegan Roast 'Beef' | SO VEGAN | ad
Vegan Roast 'Beef'. Rich, tasty and peppery, this epic Sunday roast centrepiece is worthy of any dinner table!
We use that weird and wonderful ingredient, vital wheat gluten - otherwise known as seitan, which you’ll find in all good health food stores. The end result is a scrumptious and herby vegan twist on the classic roast beef. Yum.
For this recipe we’ve teamed up with our friends at Flora. Its new range is 100% plant-based and we use the Flora Original to create the yummy rosemary and peppercorn crust. Find out more at
Full recipe:
Wet ingredients:
250g / 8.8 raw beetroot
100g / 3.5oz cooked chickpeas
2 tbsp tomato puree
2 tbsp tomato ketchup
2 tbsp soy sauce
300ml / 10.1 fl.oz vegetable stock
2 tsp dried sage
2 tsp dried oregano
2 tbsp nutritional yeast
Dry ingredients
270g / 9.5oz vital wheat gluten
4 tbsp plain flour
½ tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tsp cumin powder
½ tsp salt
½ tsp pepper
For the broth:
1 vegetable stock cube
2 tbsp soy sauce
For the crust:
1 tbsp whole peppercorns
Large handful of rosemary
2 tsp salt
3 tbsp Flora Original
You will also need a muslin cloth.
Method
1. Preheat the oven to 180°C / 356°F fan assisted.
2. Peel and dice the beetroot into 2cm pieces, then transfer it to a baking tray and roast for 25 minutes.
3. Add all the dry ingredients to a large mixing bowl and stir until combined.
4. When the beetroot has finished cooking, turn the oven off and add the beetroot to a blender along with the remaining wet ingredients, and blend until smooth. Pour the wet ingredients into the mixing bowl with the dry ingredients and mix until fully combined and a dough has formed.
5. Transfer the dough to a clean worktop and knead gently for 10 minutes. Then roll the dough into a 20cm length log and wrap it in a muslin cloth and tie each end with string. Leave the dough to rest for 10 minutes.
6. Bring a large pot of water to the boil, then add the stock ingredients and stir until fully dissolved. Add the dough, reduce the heat and lightly simmer with the lid on for 1 hour, turning halfway through. The water should be high enough so it almost covers the dough.
7. Once the dough has finished simmering, carefully remove it from the pot and remove the muslin, then place it on a baking tray. Leave the dough to rest for 10 minutes.
8. Preheat the oven to 180°C / 356°F fan-assisted.
9. Pick the leaves off the rosemary and finely chop them until you have roughly 3 tbsp of chopped leaves. Add the chopped rosemary to a pestle and mortar along with 1 tbsp whole peppercorns and 2 tsp salt. Next, melt the Flora Original in a small saucepan on a low heat and add the ground herbs and seasoning. Give the ingredients a stir, then remove the saucepan from the heat.
10. Brush the herby crust over the top and sides of the vegan roast beef, then roast in the oven for 15-20 minutes.
11. Cut the vegan roast beef into slices using a bread knife and serve with your favourite veggies and gravy. Yuuuuum!
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