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Let’s eat Vegan!
Thanksgiving is just two weeks away for those Americans who will be celebrating. But what’s Chewy up to?
It looks like he has joined some turkeys and pigs in a protest to stay away from those meats and just eat vegan food. If you haven’t read the story yet, you might want to read it now, Thanksgiving 2020.
Who wants to help Chewy with the protest? All that you have to do is post some vegan recipes for Thanksgiving Day here.
Here is the video that I created for last year’s story which will give you an idea of what vegan recipes are out there.
So what are you waiting for? Please share some Thanksgiving Day vegan recipes today!
Comments
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Okay! @Elsa 👌😊
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Hi @Elsa
Beetroot & squash wellingtons with kale pesto
Ingredients
- 1 red onion, cut into 8 wedges
- 250g raw beetroot, peeled and cut into small chunks
- ½ butternut squash, peeled and cut into small chunks
- 4 fat garlic cloves, unpeeled
- 6 tbsp olive oil
- 1 tbsp picked thyme leaves, plus extra for sprinkling
- 1 tbsp sumac, plus extra for sprinkling
- 250g pouch ready-to-eat puy lentils
- 180g pack whole cooked chestnuts, roughly chopped
- 100g kale
- ½ lemon, juiced
- 2 x 320g packs ready-rolled puff pastry suitable for vegans
- 2 tbsp almond milk
Method
- STEP 1
- Heat oven to 190C/170C fan/ gas 5. Toss the onion, beetroot, squash and garlic in a roasting tin with 2 tbsp olive oil, the thyme leaves, sumac and some seasoning. Roast for 45 mins until the vegetables are tender but still retain their shape, then stir in the lentils and half the chestnuts. Squeeze the garlic cloves from their skins, reserve half and squash the other two into the lentil mixture. Leave to cool completely.
- STEP 2
- Bring a large pan of salted water to the boil, tip in the kale, cook for 1 min until wilted, then drain and run under cold water until cool. Squeeze all the water from the kale, then put it in the small bowl of a food processor along with the reserved garlic cloves, chestnuts, the lemon juice, olive oil and some seasoning. Blitz to a thick pesto, and season to taste.
- STEP 3
- On a lightly floured surface, unravel the sheets of puff pastry. Cut each sheet into three widthways so that you have six strips in total then divide the kale pesto between these, followed by the roasted veg and lentils, heaping the mixture on top of the pesto and leaving one side free of filling so that it is easier to roll. Brush all the borders with half the milk, fold over the ends, then carefully roll the pastry lengthways to completely encase the filling into a roll. Place your six individual Wellingtons on a baking tray lined with baking parchment and chill for at least 1 hr, or cover with cling film and leave overnight. If freezing, cover and freeze on a lined baking tray for up to 3 months.
- STEP 4
- To bake from chilled, heat oven to 190 C/170 C fan/gas 3 and line a baking tray with parchment.
- STEP 5
- Brush the top of each Wellington with the remaining milk and sprinkle with a little sumac, then bake for 30 mins from chilled or 45 mins from frozen until crisp and golden. Scatter over extra thyme and some flaky sea salt and serve.
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I am a vegetarian I have never ate meat never will I did try it when I was younger never liked it so I have been vegan all my life and love it but sometimes when you go into a restaurant or something people look at you like you are 10 kinds of crazy my life I live it the way I want my favorite is
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Beautiful @Elsa ❤️🐾
Roasted Stuffed Cauliflower
Ingredients
- 1 large or 2 small cauliflowers (about 850g)
- 5 tbsp olive oil
- 4 tbsp breadcrumbs
For the stuffing
- 250g kale , chopped
- 1 tbsp milled linseed
- 1 onion , chopped
- 2 garlic cloves , chopped
- ½ small pack sage , leaves chopped
- ½ small pack rosemary , leaves chopped
- 150g cooked chestnuts , finely chopped, plus 30g for the topping
- 2 lemons , zested
- good grating nutmeg
Method
- STEP 1
- Trim and discard the cauliflower leaves. Turn the cauliflower upside-down on a chopping board and use your knife to carefully cut out the stalk and core, leaving a cavity – the florets should still be holding together.
- STEP 2
- Bring a large pan of salted water to the boil. Submerge the cauliflower and cook for 7 mins, then remove with two slotted spoons and set aside to steam dry. Add the kale to the pan and cook for a min or so until wilted. Drain, then run under cold water to cool. Squeeze out the excess liquid and roughly chop.
- STEP 3
- To make a linseed ‘egg’ (this will bind the stuffing together), mix the ground linseed with 3 tbsp water and set aside for 5-10 mins until gluey. Meanwhile, heat 2 tbsp oil in a frying pan, add the onion and a pinch of salt, and cook until softened, then stir in the remaining stuffing ingredients, including the kale, and cook for a min or so more. Remove from the heat and season, then put in a blenderwith 150ml water and the linseed egg and blitz to a thick purée. Transfer to a piping bag.
- STEP 4
- Pipe the stuffing mixture into every nook and cranny of the cauliflower, getting in as much of the purée as you can – see our tip below. Transfer to a baking tray lined with parchment. Can be made up to this point in the morning and kept in the fridge.
- STEP 5
- Heat oven to 200C/180C fan/gas 6. Mix the remaining chestnuts with the breadcrumbs and some seasoning. Spoon the remaining oil all over the cauliflower, then pat on the breadcrumb chestnut mix. Roast for 45 mins until golden brown and tender (place under a hot grill for the last part of cooking time if it needs to crisp-up). Serve with any crisp bits that have fallen onto the baking tray.
