The weather took a turn for the colder the last few days and I thought it the perfect time to cook up another holiday recipe for you. I have made my own whole food plant based glaze here which means there is no processed sugar. If this is too much effort for you, you can also use a ready made BBQ sauce but know that commercially made BBQ sauces frequently contains a large amount of sugar.
1 onion, chopped
1 mushroom, chopped
2 garlic, minced
2 cans white beans, rinsed and drained
2 stalk celery, roughly chopped
1 2/3 cups oats
1/2 cup plant milk
3 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 teaspoons ground flaxseed
2 teaspoons tomato paste
1 teaspoon smoked paprika
1 handful parsley
1 tablespoon rosemary
Salt and pepper
2 carrots, grated
1/4 cup tomato paste
3 tablespoons apple sauce
2 teaspoons apple cider vinegar
1 teaspoon soy sauce
1 teaspoon smoked paprika
- Sautee onion, mushroom and garlic.
- Add sauteed ingredients and remaining ingredients for loaf except for carrot into food processor. Pulse until all ingredients chopped and well combined.
- Stir through grated carrots.
- Put ingredients in a lined loaf tin and bake at 190C/375F for 30 minutes.
- Mix all the ingredients for the glaze in a separate bowl. After loaf has been cooking for 30 minutes, add glaze to the top of the loaf and bake for another 20-25 minutes.
The holiday season can often be a stressful period of time for people on a plant-based diet who are spending the day with loved ones who do not observe a plant-based diet. It’s figuring out the etiquette of how to have plant-based food at the table. And there is also the having to respond to plant-based diet questions at the table without offending anyone but still being true to oneself. It is an acquired skill.
I made these mushroom parcels over a decade ago when I was a vegetarian, sharing house with meat eaters, living overseas. Whilst planning for our orphan’s Christmas dinner, I was advised that I would not be catered for as there will be a meat roast. The chef in me rose to the occasion and made this kick-ass mushroom parcels which everyone wanted a taste of. I have modified this to a plant-based recipe and hope that you and your loved ones enjoy these crispy, flaky and mushroom meaty parcels.
1/2 onion, chopped
1 garlic, minced
300g mushroom, sliced
1/2 tablespoon nutritional yeast
1 sprig of thyme, leaves removed
1/2 teaspoon rosemary leaves, chopped
Salt and pepper to taste
2 sheets of frozen pastry
Plant milk to brush on pastry
1/2 onion, finely chopped
1 sprig of thyme
1/4 teaspoon balsamic vinegar
1/2 teaspoon stock powder
2 tablespoons dried cranberries
1/4 cup plant milk
- Sautee onions for parcels with 2 tablespoons water until translucent.
- Add onions, garlic, herbs, nutritional yeast, salt and pepper. The mushrooms will start to release its juices. Cook until there are no juices left. Leave to cool.
- After mushrooms have cooled, separate into 2 portions. Place each portion in the centre of the pastry.
- Pull each pointed corner of the pastry to the centre until all 4 corners join. Crimp the sides to seal. There are no rules to the shape you want to make. If you prefer another shape, go for it!
- Brush the top of the pastry with plant milk, then bake at 200C/400F for 20 minutes or until the pastry has browned. Make your sauce whilst your pastry is cooking.
- Sautee onions until translucent. Drizzle some plant milk if needed.
- When onions are translucent, add remaining ingredients and continue stirring with pot on low heat. If you need to add more plant milk, do so.
- When the sauce has thicken, it’s ready to serve.