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Showing posts with label Christmas recipes. Show all posts
Showing posts with label Christmas recipes. Show all posts
November 26, 2017

Maple Glaze Carrots and Parsnips (Quick and Easy Recipes!)

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Here is my second Christmas recipe! If you've seen my last recipe for vegan beef roast, (Here) you would have also seen my maple glaze carrots & parsnips, so here's the recipe! Around Christmas, I always see "honey roasted carrots & parsnips", which I used to love before going vegan. I use maple syrup to replace honey in a lot of my recipes and cooking. I thought this would be such an easy recipe to make for the holidays, and it's just as good, if not better!

I feel like I could eat roasted vegetable for my whole life... OK, that's a little bit dramatic, but roasted vegetables are amazing! You can add so many different flavours & change it up for any kind dish that you feel like, but my favourite kind of roasted vegetables are the kind that can go along with Sunday dinners, and around Christmas & the holiday season, so you're going to see a few different recipes for roasted vegetables to come over the next few weeks for the build-up to Christmas, but I don't think anyone can be mad at that because... come on; vegetables are great!

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Maple Glaze Carrots and Parsnips
by November-26-2017
Ingredients
  • 2 Lager Carrots
  • 3 Parsnips
  • 3 Tablespoons Maple Syrup
  • 1/2 Teaspoon Salt
  • 2 Tablespoons Vegan Butter
  • 1/4 Teaspoon Black Pepper
Instructions
1. Peel & chop your carrots & parsnips into whatever shape that you feel like, and place them into a bowl.2. Melt your vegan butter, and add in your maple syrup, salt and pepper, then mix.3. Pour your butter mix over your carrots & parsnips, then mix until all the pieces are coated.4. Place your veg onto a lined baking sheet, and bake for 25 minutes on gas mark 5 (375 F) (190C).

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November 23, 2017

Seitan Beef Roast! (With A Soy And Maple Glaze)

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So this is my first Christmas recipe. I know it's still November, but Christmas is great, and I really like to think of what food I'm going to make on Christmas, so I thought I'd start off my Christmas recipes with my seitan roast, because nearly every vegetarian & vegan knows about those infamous nut roasts that a lot of people make for vegetarian & vegans around Christmas & the holidays. with a lot of seasoning on them they can taste good, but can get really boring ones too, so I thought I'd try & make something that you might be able to even trick your meat eating family members & friends with!

I know it may seem like a lot of ingredients, but that's what you need when making seitan, because it's just plain flour, and you need to add a lot of different seasonings & flavours into it, or it's just going to taste like bland bread, and I don't think anyone wants that! I will be showing you the seitan roasted with a beautiful soy & maple glaze. You can even skip the roasting part of this recipe, and just chop up your seitan & fry them for sandwiches or even a vegan beef stew.

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Seitan Beef Roast! (With A Soy & Maple Glaze)
by November-23-2017
Ingredients
  • Dry Ingredients
  • 2 Cups & 1/3 Cup Vital Wheat Gluten
  • 1/2 Cup Nutritional Yeast
  • 1 Tablespoon Onion Power
  • 1 Tablespoon Garlic Power
  • 1 Teaspoon Dried Sage
  • 1 Teaspoon Dried Thyme
  • 1 Teaspoon Dried Parsley
  • 1/2 Teaspoon Salt
  • Wet Ingredients
  • One Vegetable Stock Cube
  • 1 & 1/3 Cup Warm Water
  • 3 Tablespoons Soy Sauce
  • 1 Tablespoon Oil
  • 1 Tablespoon Vegan Worcestershire Sauce
  • 1 Can Rinsed Kidney Beans
  • Glaze
  • 1 Tablespoon Maple Syrup
  • 2 Tablespoons Soy Sauce
  • 1/2 teaspoons Dried Sage
  • 1/2 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Parsley
  • 1/4 teaspoon Salt
Instructions
1. Place all your dry ingredients in to a bowl & mix until combined2. In a blender, add all your wet ingredients (Using warm water, as this will help the vegetable stock cube mix better, and adding kidney beans into the mix helps the seitan become less dense & spongy) 3. Now, add your blended ingredients in to the dry ingredients, and mix until it all combined (Some kidney beans can hold more water, so if the mix is a little too wet, add a tablespoon of wheat gluten at a time until it forms into a ball)4. Now get two sheet of tin foil on top of one another, and place your ball of seitan onto it. Form into a larger log shape. Wrap tightly & twist the ends.5. Place into your steamer, and steam for 1 hour and 15 minters.6. After the hour is up, set the seitan aside to cool in the foil , as this will help to keep it's shape. 7.after you let your seitan rest, place in to a oven dish and make your glaze8. In a small bowl mix your soy sauce, maple syrup, sage, thyme, parsley and them pour over your roast and cover with foil9. Place in your oven at gas mark 6 for 20 minutes, then remove the foil & cook for a further 15, to get the top of your roast browned.

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