thanksgiving holiday roast | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2016/11/15/thanksgiving-roast/

This crazy little concoction came about because I was rushing to make something to bring to Thanksgiving. Of course, I settled on using leftovers! This Thanksgiving holiday roast idea came to me after testing holiday themed recipes for a couple days and then just decided to throw a bunch of the stuff I made into puff pastry and voila, the roast beast came to be! What’s in it, you ask? Mushroom lentil stew, sweet potato mash, and an apple cranberry sauce. Ya droolin’ yet?

Call it a roast, a pot pie, whatever… it’s delicious. I’ve also given roasted cauliflower a go! Be a star at Thanksgiving this year by serving a dish that’s 100% vegan and totally impressive!

thanksgiving holiday roast

Ingredients

apple cranberry sauce

1 C dried cranberries3/4 C water1/2 C unsweetened apple sauce1 apple, peeled and small diced1/2 tsp cinnamon1/4 tsp nutmeg1/4 tsp ginger1/4 tsp all spice1/4 tsp sea salt

sweet potato mash

4 C peeled and diced sweet potato (about 2 medium potatoes)1/4 C nondairy milk2 tbsp nutritional yeast1 tbsp vegan butter1/2 tsp cinnamon1/2 tsp garlic powder1/2 tsp sea salt1/4 tsp all spice1/4 tsp nutmeg1/4 tsp ginger1/4 tsp ground black pepper

mushroom & lentil stew

1 C finely yellow onion1/2 C finely chopped celery1/2 C finely chopped carrot1 tbsp vegetable oil1/2 tsp thyme, fresh or ground1/2 tsp sage1/2 tsp sea salt1/2 tsp ground black pepper1/4 tsp nutmeg3 portobello mushrooms, roughly chopped2 garlic cloves, minced1 C cooked green lentils3/4 C low-sodium vegetable stock1 tbsp cornstarch1 tbsp water

extras

1 package vegan puff pastry (thawed from frozen in the fridge – should be kept cold)1/3 C all-purpose flour, for rolling pastryvegetable oil, to oil bread pan

Instructions

Bring a pot of water to a boil and cook sweet potatoes until fork tender. Drain and set aside.Place all the ingredients for the apple cranberry sauce in a sauce pan and bring to a simmer. Stir occasionally, and once it’s bubbling reduce heat to a low simmer and allow the sauce to reduce for approximately 20 minutes. It should be thick and darker. Set aside and allow to cool.Meanwhile, mash the sweet potatoes in the pot you cooked them in and add the remaining ingredients. Stir and mash to combine well, set aside, and allow to cool.To prepare the mushroom and lentil stew, heat a large pan over medium heat and add vegetable oil. Sauté onion, celery, and carrot together for 4 to 5 minutes until soft and mostly cooked through.Add thyme, sage, nutmeg, sea salt, and ground black pepper and continue to stir for another minute or so. Then add in mushrooms and cook for about 4 to 5 minutes until the mushrooms are mostly cooked through.Add garlic and lentils and combine well, stirring for 2 to 3 minutes.Add low-sodium vegetable stock and bring up to a simmer. Once simmering, combine cornstarch and water in a small bowl into a slurry and then add that to the stew. Stir over medium-low heat for 1 to 2 minutes until thickened and there isn’t too much liquid remaining in the mixture. Turn off the heat and allow this mixture to cool down before adding to the pastry.Preheat oven to 375°F for baking the Thanksgiving roast.Flour your rolling surface, hands, and rolling pin before handling the pastry. Your puff pastry should unfold once into a rectangle shape. Roll this out to 1/8″ thick into a rectangle approximately 17″ wide x 12″ tall. You’ll need to roll a bit, then flip the dough ensuring the rolling surface is floured to prevent the dough from sticking. Make sure to continually flour the rolling pin and your hands.Make a cut about 3/4 of the way across. Cut from top to bottom (the shortest edge) so you have one large piece (approximately 11″ wide x 12″ tall) that will fit in a bread pan, and a smaller piece (approximately 6″ wide x 12″ tall) that will fit on top.Cut a piece of parchment paper to fit in the width and longest sides of the bread pan with some overhang. Lightly oil the exposed narrower sides of the bread pan. Gently place the largest piece of pastry into the bread pan, fitting it into the corners, and overlapping or folding any excess at the corners. Gently press it into all sides of the pan. I suggest watching the above video to see how I did this!If you have any gaps, you can cut a small piece of the excess overhang from the side and use a small amount of water on a finger to glue the dough pieces together.Layer the sweet potato mash on the bottom. It should be higher than an inch. Then add all of the mushroom lentil stew, and then all of the apple cranberry sauce.Place the top piece of pastry on the top and gently press along the edge of the pan to seal in the top. Fold over the edges all the way around to form a crust. It can be rustic and uneven. Press the edges together with the prongs of a fork.Using a sharp knife, cut 3 to 4 small slits on along the top to allow steam to escape.Bake for approximately 30 to 40 minutes on the middle rack. The pastry should be a dark golden color and the centre should be hot to touch when you insert a knife or fork.Once baked, allow it to rest for at least 20 minutes in the pan before lifting it out with the parchment paper. A nice presentation idea is to use a piece of twine to tie the excess parchment around the roast. It helps with cutting as well and holding it together as you slice it.

Notes

The post thanksgiving holiday roast appeared first on hot for food by Lauren Toyota.

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