Holiday Menu Ideas | VEGAN Vegetarian Holiday Roast Recipe | Seitan | Sweet Potato Mash | Edgy Veg

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Wondering what to serve your vegan holiday guests this season? Put your mind at ease, Candice has created a recipe for a decadent Holiday Vegetarian Roast that fits the bill perfectly.
Full recipe here: http://wp.me/p2x3lA-2ZC
Watch Lauren’s video here: https://youtu.be/qlJHl514KY8
Check out Nikky’s Scalloped Potato recipe here: http://www.healthnutnutrition.ca/2016/12/05/mushroom-leek-scalloped-potatoes/

Join our Dinner party at 7pm on Dec 9th: https://youtu.be/EIM6q8pfri0

Candice has collaborated with Silk ( http://bit.ly/2hdk674 ) to bring you her recipe for an incredibly festive, pastry wrapped, side dish stuffed, succulent holiday roast that is so much more than just something extra you have to make so your vegan friends have something to eat. The flavor combination in this roast could easily go head to head with any of the holiday classics.

Candice, along with many others, has been using Silk Almond for coffee, smoothies, and cooking. They just launched their Cultured Coconut product and she’s been dying to get a chance to use it in a recipe, this roast was the perfect opportunity.

To make this roast you are going to start by creating your stuffing and cranberry sauce. Candice had made these items ahead of time and you can find the recipes for both on her blog.

Provided you’ve got your stuffing and cranberry sauce under control it’s time to move on the all important Sweet Potato Mash. Candice has selected 3 sweet potatoes and makes it clear this is going to be more than we will actually need. She likes to make extra because there are so many other uses for them after they are cooked. Preheat your oven to 450′, then cube all your peeled sweet potatoes. Add your cubes to a good sized piece of foil, add thyme, and then cover them as seen in the video. You will let them cook for about 30 minutes on a baking pan.

While you wait for your sweet potatoes to cook you have plenty of time to put together your seitan. Start off by getting a large bowl, add 2 cups of vital wheat gluten to it, 1/2 cup of nutritional yeast, 1 tbsp of garlic powder, 1 tsp of poultry seasoning, 1 tbsp of onion powder, 1/2 tsp of white pepper, 1/2 tsp of salt, 1 tbsp dried sage, and finally 1 tsp of paprika. Whisk this all together well and then set it aside. You have now created your dry ingredients.

Moving on to the wet ingredients now you are going to kick things off by adding pinto beans, vegetable broth and tahini to your food processor and blend that well. This is going to give you that meaty texture and flavor that you would have in a typical holiday roast.

Now t’s time to combine them. Do this by making a well in the center of your dry ingredients and slowly pour your wet ingredients into the well while mixing them both together. As you mix this you will eventually end up with what looks like dough, if it ends up being too watery simply add some additional seitan flour. Once you’ve reached a dough-like consistency get in there with your hands and knead it just a bit, then cover it with saran wrap and put it in the fridge so you can get back to your sweet potatoes.

Pull those sweet potatoes out of the oven and dump them right into your food processor. Add some vegan buttery spread, or any vegan butter you have on hand, a pinch of salt, and finally 1/2 cup of the Silk Cultured Coconut. The Silk Cultured Coconut is going to yield a final product that is smooth, rich, and creamy. The Silk Cultured Coconut has a few added bonuses as well, such as no added sugar and zero cholesterol.

Start blending those up in your food processor and about halfway through go in and give them a taste test. Let your inner chef guide you at this point as to whether or not you need to add something extra to balance out your potatoes.

Follow Candice’s instructions in the video to create your foil surface prior to rolling. Once you have your foil surface made, put it out of the way so you can roll out your seitan. Cover the counter or other surface you’re rolling your seitan out on with flour to ensure it doesn’t stick. Now start rolling it out with a rolling pin, yes, this is going to take some time. Do your best to make it into a rectangular shape as that is important to the finished product.

When you have it rolled out follow along with the rest of the video to complete this recipe. Pay close attention to Candice’s foil technique and be sure to roll out your pastry dough properly.

This Vegetarian Holiday Roast really is one of a kind and is certain to be a favorite at any meal, but especially during the holidays.

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Comments

Hailei L says:

I feel like using a food processor with potatoes makes them gummy. I recommend just mashing them.

neworleans39 says:

stop the turkey drop peta dot org sign action alerts for animals

Vegan Discounts says:

Vegan roll recipes are 👍 great!! A former beginners tip: don't use too much dough because then the finished product is uneven. You don't want too little fillings and too much dough. When you see the closeup pic of when it's cut on the table, it looks glorious, love the outside crisp yet the first dough layer inside the crisp layer is too much. In my own opinion you needed less of the first dough layer and more filling. And I'm not judging you guys, my vegan self adores your channel….one of my favorites!! I know this from making this mistake myself at home when making pizza rolls. Happy vegan loving, keep up the great work, veganism is the best the planet can be and makes us smile and your recipes are awesome!!! You keep it real for those transitioners and many vegans who love yummy vegan bites!!! Thanks a vegan bunch!!!

Victoria Blanc says:

please line the foil with parchment paper so your potatoes and finished product are not laced with aluminum. that's not something you want to be eating.. otherwise love the recipe and will try it this holiday. thx

Concetta LaNasa says:

Watching her I feel like Im watching Vegan Better at cooking Grace Helbig

hannah walker says:

Corn syrup mixed with water?

Jenny Dopkins says:

Im much too excited to wait for the holidays to make this!!

D. B. says:

I'm a carnivore with a guilty conscious. I love your videos! I find converting to veganism let alone vegetarianism difficult. your easy to follow recipes + your fun videos make it easier to attempt these vegan recipes. They all taste great and I've cut down my meat intake A LOT. I love seitan and nutritional yeast is magical! Thank you!

Whittle's Vegan Vittles says:

I made this the other night to bake for our Christmas dinner today along with your vegan gravy recipe!!! I can't wait to try it! Even my non-vegan family is excited to try it.

Mark B says:

Made this for my Christmas dinner, it was so good! Will definitely add it to the list of great recipes I've learnt through you channel. Thanks and Merry Christmas 😀

Thalia Lemon says:

Seitan turned my partner vegan.

Device09856 Coolerslip says:

what about about a nice steak…..oh wait let them live god made them to live and is Nasty well guess all u bitches out their imma go hunt a deer down bye

Sharon Tang says:

Looks amazing

Aliyah Ameeri says:

but what if the kids are small

Alixae Bell says:

you guys are so freaking cute

Pepper Rozak says:

How does a "vegan" justify using ""poultry seasoning""????

Amanda P says:

"Charlie Brown's seasonal depression" 😂😂😂😂😂

PetiteLisa says:

Is it possible to store in the fridge once made. I am going to several get togethers and will basically be bringing something of my own to each. (Probably make two so others can try) I am excited to try this!!

WithMetta says:

Did you mean water and corn starch? You said water and corn syrup.

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