First of all I'd like to wish all of you a very ...
Merry 🎅 Christmas
Merry 🎅 Christmas
I hope you all had a fabulous festive season with your loved ones!
And above all, lots & lots of scrummy vegan food!!!
This Christmas Day I had what already has become a little tradition in my house:
🎄 an abundance of crisps & chocolates 🎄
🎄 crispy, golden roast potatoes 🎄
(we've gone the "easy" route with pre-made ones from Tesco)
🎄 rich red-wine & apple red cabbage 🎄
🎄 lusciously creamy gravy 🎄
which all accompanies the main highlight of the day:
🌟 Stuffed Christmas Seitan-Roulade 🌟
For 4 (generous!) portions of Seitan-Roulade you'll need:
• 1 1/2 cups / ~ 360g of Vital Wheat Gluten (we use THIS one)
• 3 Tablespoons of Nutritional Yeast
• 1 Pack of Schwartz Beef Casserole Mix (or similar, you can easily use any other - just follow your taste here!)
• 2 Tablespoons of Chinese 5-Spice
• 1 Teaspoon ground Ginger
• 1 cup / ~240ml Red Wine (any you like / have to hand - even Mulled if you want to go all out!)
• 1 Tablespoon Soy Sauce
• 2 Teaspoons of Maple Syrup (or any other vegan syrup you have to hand!)
• 1 Tablespoon Liquid Smoke
• 1 vegan stock cube (such as Oxo Vegetable stock cubes)
• 1 pack of stuffing mix (we like Sage & Onion !)
• 3-4 Tablespoons of Cranberry sauce (Ocean Spray do a fab one with whole cranberries!)
Prepare your stuffing mix as per package instruction (usually you add hot water from the kettle to the dry mix & let sit for 10 min.)
or make your own if you have a nice family recipe! :)
In a bowl, add & mix all dry ingredients. In a separate bowl or big measuring cup, add & mix all wet ingredients.
Slowly add & mix everything together until it all comes together into a dough ball.
Add some Vital Wheat Gluten onto a clean kitchen surface, take the dough ball & start kneading it for a couple of minutes.
Let the dough rest for 5 min. while you add a vegan stock cube of your choice to a big pot with warm water & bring to boil. While the stock is heating up, cut and place a baking-tray sized piece of kitchen foil onto a flat surface & start rolling out the dough (as best as you can) onto it.
Use your fingers to push into place where necessary.
Spread the cranberry sauce with a spoon across the whole of the flattened seitan followed by your stuffing mix.
Make sure you go easy on it and only add 3/4 of the mix if you feel it seems like a lot...
Roll up the seitan into one big roulade & secure by wrapping kitchen foil around it. Leave a few inches of "breathing" space on each end before you twirl the ends (it should look like a big, wrapped "sausage"!). Add the roulade to the boiling water & cook at medium heat for 60 minutes.
While the Seitan-Roulade boils, you can prepare your sides - in our case we'd start by placing our roast potatoes in the oven,
chopping our red cabbage which then is boiled in 500ml red wine mixed with 3 Tablespoons of Cranberry sauce and 2 whole Anis seeds (boils soft in about 20-25 min.) and prepare our gravy (Red Bisto dissolved in plant milk & 2 Tablespoons of Nutritional Yeast added!).
Once the Seitan-Roulade is cooked, remove the kitchen foil and slice to serve!
If you have a couple more minutes left (because the roasties are not done yet ;)) slap a couple of spoons of apricot jam
on top of the Seitan-Roulade and bake in the oven for 5 min. to caramelise the top!
Make sure you share you're re-creations with me!
🍃 NAMASTE 🍃
And above all, lots & lots of scrummy vegan food!!!
This Christmas Day I had what already has become a little tradition in my house:
🎄 an abundance of crisps & chocolates 🎄
🎄 crispy, golden roast potatoes 🎄
(we've gone the "easy" route with pre-made ones from Tesco)
🎄 rich red-wine & apple red cabbage 🎄
🎄 lusciously creamy gravy 🎄
which all accompanies the main highlight of the day:
🌟 Stuffed Christmas Seitan-Roulade 🌟
For 4 (generous!) portions of Seitan-Roulade you'll need:
• 1 1/2 cups / ~ 360g of Vital Wheat Gluten (we use THIS one)
• 3 Tablespoons of Nutritional Yeast
• 1 Pack of Schwartz Beef Casserole Mix (or similar, you can easily use any other - just follow your taste here!)
• 2 Tablespoons of Chinese 5-Spice
• 1 Teaspoon ground Ginger
• 1 cup / ~240ml Red Wine (any you like / have to hand - even Mulled if you want to go all out!)
• 1 Tablespoon Soy Sauce
• 2 Teaspoons of Maple Syrup (or any other vegan syrup you have to hand!)
• 1 Tablespoon Liquid Smoke
• 1 vegan stock cube (such as Oxo Vegetable stock cubes)
• 1 pack of stuffing mix (we like Sage & Onion !)
• 3-4 Tablespoons of Cranberry sauce (Ocean Spray do a fab one with whole cranberries!)
Prepare your stuffing mix as per package instruction (usually you add hot water from the kettle to the dry mix & let sit for 10 min.)
or make your own if you have a nice family recipe! :)
In a bowl, add & mix all dry ingredients. In a separate bowl or big measuring cup, add & mix all wet ingredients.
Slowly add & mix everything together until it all comes together into a dough ball.
Add some Vital Wheat Gluten onto a clean kitchen surface, take the dough ball & start kneading it for a couple of minutes.
Let the dough rest for 5 min. while you add a vegan stock cube of your choice to a big pot with warm water & bring to boil. While the stock is heating up, cut and place a baking-tray sized piece of kitchen foil onto a flat surface & start rolling out the dough (as best as you can) onto it.
Use your fingers to push into place where necessary.
Spread the cranberry sauce with a spoon across the whole of the flattened seitan followed by your stuffing mix.
Make sure you go easy on it and only add 3/4 of the mix if you feel it seems like a lot...
Roll up the seitan into one big roulade & secure by wrapping kitchen foil around it. Leave a few inches of "breathing" space on each end before you twirl the ends (it should look like a big, wrapped "sausage"!). Add the roulade to the boiling water & cook at medium heat for 60 minutes.
While the Seitan-Roulade boils, you can prepare your sides - in our case we'd start by placing our roast potatoes in the oven,
chopping our red cabbage which then is boiled in 500ml red wine mixed with 3 Tablespoons of Cranberry sauce and 2 whole Anis seeds (boils soft in about 20-25 min.) and prepare our gravy (Red Bisto dissolved in plant milk & 2 Tablespoons of Nutritional Yeast added!).
Once the Seitan-Roulade is cooked, remove the kitchen foil and slice to serve!
If you have a couple more minutes left (because the roasties are not done yet ;)) slap a couple of spoons of apricot jam
on top of the Seitan-Roulade and bake in the oven for 5 min. to caramelise the top!
Make sure you share you're re-creations with me!
🍃 NAMASTE 🍃
with lots of love & light from your
Natural Vegan Gypsy
Natural Vegan Gypsy