Thanksgiving Roast |
---|
Credit: hot for food
1 | cup | dried cranberries | ||
3⁄4 | cup | water | ||
1⁄2 | cup | unsweetened apple sauce | ||
1 | apple, peeled and small diced | |||
1⁄2 | teaspoon | cinnamon | ||
1⁄4 | teaspoon | nutmeg | ||
1⁄4 | teaspoon | ginger | ||
1⁄4 | teaspoon | all spice | ||
1⁄4 | teaspoon | sea salt |
In a saucepan, place everything and allow to simmer. Ensure to stir occasionally and once the mixture starts to bubble reduce the heat to a low simmer. Allow the sauce to cook and reduce until thick and darken in colour for 20 minutes. Leave aside.
4 | cups | sweet potato, peeled, diced and cooked in a pot of water until fork tender and drained | ||
1⁄4 | cup | unsweetened plant-based milk | ||
2 | tablespoons | nutritional yeast | ||
1 | tablespoon | vegan butter | ||
1⁄2 | teaspoon | cinnamon | ||
1⁄2 | teaspoon | garlic powder | ||
1⁄2 | teaspoon | sea salt | ||
1⁄4 | teaspoon | all spice | ||
1⁄4 | teaspoon | nutmeg | ||
1⁄4 | teaspoon | ginger | ||
1⁄4 | teaspoon | ground black pepper |
In the same pot, mash the sweet potato and add everything. Combine the mixture, allow to cool and set aside.
1 | cup | yellow onion, finely chopped | ||
1⁄2 | cup | celery, finely chopped | ||
1⁄2 | cup | carrot, finely chopped | ||
1 | tablespoon | vegetable oil | ||
1⁄2 | teaspoon | thyme, fresh | ||
1⁄2 | teaspoon | sage | ||
1⁄2 | teaspoon | sea salt | ||
1⁄2 | teaspoon | ground black pepper | ||
1⁄4 | teaspoon | nutmeg | ||
3 | portobello mushrooms, roughly chopped | |||
2 | cloves | garlic, minced | ||
1 | cup | cooked green lentils | ||
3⁄4 | cup | low-sodium vegetable stock | ||
1 | tablespoon | cornstarch | ||
1 | tablespoon | water |
In a large pan over medium heat, add vegetable oil and saute yellow onion, celery and carrot until soft and cooked through for 4-5 minutes.
Toss in the thyme, sage, sea salt and ground black pepper and cook for 1 minute. Then stir in the portobello mushrooms and cook until the mushrooms are cooked through for 4-5 minutes.
Stir in the garlic and cooked green lentils and leave for 2-3 minutes.
Fold in the low-sodium vegetable stock and allow the mixture to simmer. In a bowl, combine the cornstarch and water into a slurry and then pour into the stew. Stir over medium low heat until thickened and the liquid has reduced for 1-2 minutes. Turn off the heat and allow the mixture to cool prior to adding to the pastry.
Preheat the oven to 375°F/190°C.
1 | packet | vegan puff pastry, thawed from frozen in the fridge - should be kept cold | ||
1⁄3 | cup | all-purpose flour, for rolling the pastry | ||
vegetable oil, to oil bread pan | ||||
parchment paper |
Before handling the pastry, dust the rolling surface, hands and rolling pin with flour. Roll the puff pastry into 1/8" thick and into a rectangle approximately 17" wide x 12" tall. Roll the pastry and flip on to the other side ensuring to continually dust the rolling pin and your hands with flour.
Make a cut about 3/4 of the way across. Cut from top to bottom (the shortest edge) so you have one large piece (approximately 11" wide x 12" tall) that will fit in a bread pan, and a smaller piece (approximately 6" wide x 12" tall) that will fit on top.
Arrange a parchment paper to fit into the width and longest sides of the bread pan with some overhang. Use a bit of oil and spray the exposed narrower sides of the bread pan.
Gently lay the largest piece of pastry into the bread pan, fitting it into the corners, and overlapping of folding any extras at the corners. Carefully press into all sides of the pan.
If there are any gaps, cut a small piece of the excess overhang from the sides. Use a small amount of water on a finger and glue the dough pieces together.
Arrange the sweet potato mash on the bottom about 1 inch high. Add all of the mushroom lentil stew and then top up with apple cranberry sauce.
Place the top piece of pastry across the top and gently press along the edge of the pan to seal it. Fold over the edges all the way around to form a crust. It can be rustic and uneven. Press the edges together with the prongs of a fork.
Use a sharp knife and cut 3-4 small slits along the top to allow steam to escape.
Leave in the middle rack and bake until the pastry becomes a dark golden colour and the centre should be hot to the touch when you insert a knife or a fork for about 30-40 minutes
Once baked, allow to rest for 20 minutes in the pan prior to lifting it out with the parchment paper.