12/19/2017Tofu, legumes and seitan - Main courses
Vegan Christmas Roast
Servings
4
Ingredients
Cups
- -salt
- -pepper
- -vegan puff pastry 1
- -sweet potato 1
- -portobello mushrooms 3
- -cooked chestnuts 100 (g)
- -millet 60 (g)
- -onion 2
- -soy cream 100 (mL)
- -soy milk 2 (tbsp)
- -maple syrup 1 (tbsp)
- -olive oil
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Steps
- Prepare the sweet potato puree: Peel the sweet potato and dice it. Cook in a pot of water with coarse salt for about 20 minutes (until it's tender). Drain and mash into a puree. Add the soy cream and season to taste.
- Prepare the chestnut base: peel the onions. Slice them thinly. Sweat them in a pan with a little olive oil. Let them cook for 5 minutes, then add the maple syrup. Continue cooking to caramelize them and make them soft and tender. Cook the millet (which you can replace with another grain) in water for about 20 minutes. Mash the chestnuts (or blend them), add the millet and the caramelized onions. Season with salt and pepper.
- Preheat the oven to 175°C (350°F).
- Unroll the puff pastry. Spread the chestnut base in a strip on one side of the pastry. Layer the sweet potato puree, then place the three whole mushrooms in a row. Fold the puff pastry over itself and seal the edges well. Brush with a bit of soy milk and bake for 1 hour.
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Vegan Christmas Roast
For: 4-6 serv.Difficulty: EasyPreparation: 30 minCooking: 1h50
Ingredients
- -salt
- -pepper
- -vegan puff pastry 1
- -sweet potato 1
- -portobello mushrooms 3
- -cooked chestnuts 100 (g)
- -millet 60 (g)
- -onion 2
- -soy cream 100 (mL)
- -soy milk 2 (tbsp)
- -maple syrup 1 (tbsp)
- -olive oil
Steps
Steps
- Prepare the sweet potato puree: Peel the sweet potato and dice it. Cook in a pot of water with coarse salt for about 20 minutes (until it's tender). Drain and mash into a puree. Add the soy cream and season to taste.
- Prepare the chestnut base: peel the onions. Slice them thinly. Sweat them in a pan with a little olive oil. Let them cook for 5 minutes, then add the maple syrup. Continue cooking to caramelize them and make them soft and tender. Cook the millet (which you can replace with another grain) in water for about 20 minutes. Mash the chestnuts (or blend them), add the millet and the caramelized onions. Season with salt and pepper.
- Preheat the oven to 175°C (350°F).
- Unroll the puff pastry. Spread the chestnut base in a strip on one side of the pastry. Layer the sweet potato puree, then place the three whole mushrooms in a row. Fold the puff pastry over itself and seal the edges well. Brush with a bit of soy milk and bake for 1 hour.