Posts tagged: fitness

Christmas Vegan Roast

Make your festive dinner complete with this succulent Christmas Vegan Roast. It’s filled with savory flavors and finished with a mouth-watering glaze. This vegan roast recipe may look intimidating but it’s actually quite easy to make, so don’t be scared off. The hardest part is waiting for it to come out of the oven. I promise it’ll be worth it though! Check it out…

INGREDIENTS

INSTRUCTIONS

• Preheat oven to 400 °F (200 °C).
• Heat 2 tablespoons of oil in a large pan over medium heat. Add the onion and sauté until translucent about 2-3 minutes.
• Add garlic and sauté until fragrant about 30-60 seconds.
• Now add the mushrooms and cook for 10-12 minutes until they have released their water, have reduced in size, are lightly golden and the pan is dry. Stir only occasionally so they have time to brown.
• Pour in the soy sauce and stir into the mushrooms. Cook for 30-60 seconds, scraping up any bits on the bottom of the pan. Remove from heat and let cool for a few minutes. Measure out 2 exact cups of mixture (you may have a few tablespoons left over, just save for another recipe or add to toast).
• To a food processor, add the 2 cups of mushroom/onion mixture, the remaining 1 tablespoon of oil, water, beans, nutritional yeast, bouillon, Worcestershire sauce, granulated garlic, granulated onion, rosemary, thyme, sage, smoked paprika, and pepper. Process for 2-3 minutes, scraping down sides as needed until everything is broken down and combined. It won’t be completely smooth.
• To a large mixing bowl, add the vital wheat gluten and the mixture from the food processor, scraping everything out with a spatula. Stir until it just starts to come together (about 30-60 seconds). Now, using your hands, continue to combine while sweeping up all the vital wheat gluten in the bowl (30-60 seconds). Now knead the dough for 5 minutes (no less). The dough should be thick, slightly elastic, and somewhat fibrous looking. (* if your bowl is large enough, you can knead the dough in there, otherwise, knead on a clean flat surface).
• Let the dough rest for 5 minutes then knead for 30-60 seconds and shape the dough into a loaf shape about 8 inches long and 3.5″ inches wide. Roll the loaf in a piece of parchment paper, then roll in a piece of foil that’s about 20″ long, and twist the ends like a candy wrapper, securing in place.
• Bake for 80 minutes, flipping halfway through. Now remove from oven and allow the roast to sit undisturbed for 20 minutes (no less). Remove from foil and parchment. You can slice and serve now OR prepare the loaf for glazing (next step).
• Preheat your oven broiler to the low setting. In a small bowl, combine the brown sugar, oil, and soy sauce until the sugar has dissolved. Now, place the loaf back in the roasting pan and brush the top and sides with the glaze. Broil for 2-3 minutes until you see the glaze start to caramelize. Now brush one more layer on the top and sides and broil for another 2-3 minutes, watching carefully to prevent burning. 

Courtesy: https://thegreenloot.com/vegan-christmas-dinner-recipes/

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Festive Vegan Vegetable Pie

Is there anything better than sitting down for a dinner and discovering the main course is a vegan pie? We think not!

If you’re looking for something different to your usual nut roast or vegan roast this, Christmas, try this festive vegetable pie.

Much like a traditional vegetable pie, this vegan pie recipe features a shortcrust pastry case with layers of sautéd vegetables.

The plant-based pie is filled with rosemary-roasted potatoes and peppers, sautéd onions and greens, and a mushroom mix seasoned with garlic. It really is a taste sensation, not to mention an eye-catching centrepiece too.

INGREDIENTS

For baking:

• 3 red peppers, seeded and quartered lengthways
• 3 medium potatoes, thinly sliced
• oIive oil, as needed
• salt and pepper, to taste
• 3 Tbsp rosemary
• 700 g shortcrust pastry (homemade or storebought)
• flour, for dusting

For sautéing:

• 1 large brown onion, sliced
• 3 garlic cloves, crushed
• 60 g packed spinach or kale
• 150 g firm tofu
• 3 Tbsp nutritional yeast
• 0.50 tsp ground nutmeg
• 250 g mushrooms, thinly sliced

To assemble:

• 2 Tbsp olive oil or vegan butter, melted

INSTRUCTIONS

1. Preheat the oven to 180°C/Gas Mark 4.
2. Place the red peppers on a lined baking tray. Drizzle with olive oil and season with salt and pepper.
3. Arrange the potato slices on another lined baking tray. Drizzle with olive oil and season with salt, pepper and rosemary.
4. Bake the peppers and potato in the oven for about 20 minutes or until they are both tender. Set aside.
5. On a floured surface, roll out 500g of the pastry to about 5mm (2/5in) thick. Transfer the pastry to a 20cm (8in) deep cake tin. Press the pastry against the bottom and sides to form a crust. Cut off any overhang. Use a fork to prick the bottom.
6. Bake the pie crust in the oven for 10 minutes and set aside.
7. Meanwhile, sauté the onion and garlic with a little olive oil until soft and fragrant. Set aside half the mixture.
8. Add the greens to the saucepan with half of the onion and garlic mixture and cook until wilted. Set aside in a food processor.
9. Add the mushrooms and remaining onion and garlic mixture to the saucepan. Cook until soft and fragrant. Season with salt and pepper and set aside.
10. Add the firm tofu, nutritional yeast and nutmeg to the spinach or kale mixture. Pulse until the mixture forms coarse crumbs. Season with salt and pepper and set aside.
11. To assemble the pie, press the spinach or kale and tofu mixture into the bottom of the pie. Layer with the peppers, then potatoes then the mushroom mixture.
12. Roll out the remaining pastry on a floured surface in a circular shape. Transfer the pastry to cover the pie and cut off the overhang. Press the edges together. Use any excess pastry to make shapes for decoration.
13. Brush the top of the pie with melted butter or olive oil and bake for 30 minutes or until the top is golden brown. Leave the pie to cool in the tin for 20 minutes, then take it out to cool.

Courtesy: https://www.veganfoodandliving.com/features/the-best-vegan-christmas-recipes-featuring-58-festive-recipes/

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Christmas Vegan Crackers

There’s something so satisfying about making your own food from scratch. It means you know there aren’t any weird ingredients hiding in there somewhere and it can often be much cheaper, too.

These delicious crackers are made by dehydrating tomatoes, nuts and herbs to create a crispy, crunchy base for your cheese but with all the goodness and flavour. The vegan cheese in this recipe is simple and straightforward to make, without any added fats or artificial flavourings.

INGREDIENTS

For the crackers

• 300 g flax seeds
• 720 ml water
• 65 g pecans
• 55 g sun-dried tomatoes
• 3 cloves of garlic
• 2 tbsp onion powder
• 2 tsp sea salt flakes
• 1 tsp chilli flakes
• 1 tsp black pepper
• small bunch fresh basil leaves, chopped
• small bunch fresh chives, freshly chopped

For the cream cheese

• 95 g macadamias
• 120 ml water
• 1 tbsp nutritional yeast
• 2 tsp lemon juice
• 1 tsp sea salt flakes

To serve

• 2-3 ripe tomatoes
• fresh basil leaves
• extra virgin olive oil
• freshly cracked black pepper

INSTRUCTIONS

1. Measure the flax seeds and water into a large bowl and mix well to combine. Set aside for around 45 minutes, until the water is absorbed and the mixture has become viscous and sticky.
2. Place the pecans and sundried tomatoes in two separate small bowls and cover them with warm water before setting aside.
3. When the flax seeds have finished soaking, add the tomatoes and pecans, along with their soaking liquid, to a food processor and pulse until finely chopped but not puréed. Mix this into the flax seeds.
4. Add all the other ingredients to the flax mixture and stir well to combine.
5. Line dehydrator trays with Teflex sheets and spread the flax mixture out over the surface, to a thickness of around 5mm. Then dehydrate for 5 hours.
6. After the 5 hours, lift the Teflex sheets out of the trays and flip them so that the crackers are directly sat on the trays. Score into individual crackers at this point, to make breaking them easier. Return to the dehydrator for another 2 hours or until crisp.
7. To make the cream cheese, place all the ingredients into a high-speed blender and blend until very smooth. Pour the mixture into a nut milk bag and squeeze out as much liquid as possible. Discard the liquid and scrape the solids into a bowl. Chill until ready to serve.
8. Serve by spreading a thick layer of cheese on each cracker and top with tomato slices and fresh basil leaves. Add some cracked black pepper and a drizzle of good olive oil, if desired.

Courtesy: https://www.veganfoodandliving.com/features/the-best-vegan-christmas-recipes-featuring-58-festive-recipes/

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Vegan Green Bean Casserole

A creamy mushroom gravy complements the crispier elements of this vegan take on a classic casserole, which features a base of roasted flaxseed-coated onions and, of course, green beans.

A homemade chunky mushroom gravy brings fresh flavor to this green bean casserole, which is a whole-food, plant-based take on the classic holiday dish.

INGREDIENTS

CASSEROLE

• 1 medium yellow onion, thinly sliced
• 1 tablespoon ground flaxseed
• 2 pinches sea salt
• 2 pinches black pepper
• 24 ounces fresh green beans, trimmed and cut into bite-size pieces (8 cups)
• 1 tablespoon sliced almonds

CHUNKY MUSHROOM GRAVY

• 1 yellow onion, cut into ½-inch dice (2 cups)
• 16 ounces mushrooms, sliced (8 cups)
• 6 cloves garlic, minced
• ⅓ cup oat flour
• 2 cups low-sodium vegetable broth
• 2 tablespoons white wine vinegar
• 1 tablespoon Italian seasoning
• Sea salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, combine thinly sliced onion, flaxseed, salt, and pepper. Mix well to coat onions; let sit for 5 minutes.
3. Spread onions on prepared sheet and bake 15 minutes until lightly brown around the edges. Set aside.
4. Meanwhile, place green beans in a steamer basket in a large saucepan. Add water to just below basket. Bring to boiling. Steam, covered, about 10 minutes or until tender. Remove from heat and transfer beans to a 2½-qt. baking dish.
5. To make gravy, combine diced onion, mushrooms, and garlic in a saucepan over medium heat. Cover pan and cook, stirring occasionally, for 7 to 10 minutes or until onions start to turn translucent. The mushrooms will release enough liquid to keep the vegetables from sticking to the pan.
6. In a medium bowl, whisk together oat flour, broth, vinegar, and Italian seasoning; season with salt and pepper. Add broth mixture to mushroom mixture; cook for 3 to 5 minutes more, or until gravy thickens.
7. Transfer half of gravy to a blender. Purée until smooth. Return puréed mixture to saucepan and stir well.
8. Pour the gravy over the green beans in the casserole dish. Scatter browned onions and almonds over the top. Bake about 20 minutes or until heated through.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-casserole-cold-nights/

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Rice Casserole With Chickpeas

Packed with broccoli, brown rice, chickpeas, and tomato, this colorful, nourishing casserole uses everyday ingredients you’re likely to have in your cupboard. To make it spicier: Just rev up the chili powder.

Broccoli and some pantry staples are all you need to make this comforting rice casserole, which has a subtly creamy texture thanks to a slurry of oat flour and plant milk. Dial up the chili powder and paprika if you like more heat. This recipe is gluten-free if you use certified gluten-free oats.

INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 400°F. Place broccoli in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 4 minutes or until tender.
2. Heat a skillet over high. Add onion, garlic powder, chili powder, paprika, and ¼ cup water. Cook about 10 minutes or until onion is tender, stirring occasionally.
3. Meanwhile, place rolled oats in a spice grinder or food processor; grind or pulse until the consistency of flour. In a small bowl whisk together oat flour, milk, and ½ cup water.
4. Stir milk mixture into skillet. Add vinegar, salt, and pepper. Taste and adjust seasoning. Cook 3 to 5 minutes or until thickened, stirring occasionally. Remove sauce from heat.
5. In a baking dish combine broccoli, rice, and chickpeas. Spread evenly. Pour sauce over rice mixture.
6. Bake 20 minutes. Sprinkle with tomato and parsley. Serve warm.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-casserole-cold-nights/

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Vegan Bean And Rice Casserole

This classic bean and rice dish gets kicked up a notch with loads of veggies, ancho chile powder, and toasted cumin. A cheesy-without-the-cheese sauce adds creamy texture.

Here, the classic beans and rice combination gets a kick with ancho chile powder and cumin. The No-Cheese Sauce adds a creamy texture, and the health benefits are bumped up with zucchini, black beans, and corn. Also, be sure to check out our “cheesy” vegan rice and bean casserole.

INGREDIENTS

• 1 large yellow onion, diced
• 1 red bell pepper, seeded and diced
• 3 cloves garlic, minced
• 1 tablespoon cumin seeds, toasted in a dry skillet and ground
• 2 teaspoons ancho chile powder
• 2 medium zucchini, cut into ½-inch dice
• 2 cups cooked brown rice
• 2 cups cooked black beans, or 1 (15-ounce) can, drained and rinsed
• 3 ears corn, kernels removed (about 2 cups)
• One recipe No-Cheese Sauce Recipe
• Chopped cilantro

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. Place the onion and bell pepper in a large saucepan and sauté over medium heat for 7 to 8 minutes, or until the onion starts to brown. Add water 1 to 2 tablespoons at a time, to keep the vegetables from sticking to the pan. Add the garlic and cook for 4 minutes. Add the cumin and chile powder and cook for another 30 seconds. Remove from the heat. Add the cooked rice, zucchini, black beans, corn, and No-Cheese Sauce, and mix well.
3. Spoon the mixture into an 8 x 8-inch baking dish. Bake for 25 minutes, or until bubbly. Serve garnished with the cilantro.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-casserole-cold-nights/

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Baked Vegetable Biryani

Biryani is a classic Indian dish that is usually filled with ghee and meat. In this tasty vegan casseroled version, saffron-infused milk and fresh ginger add warm flavor to mixed veggies and brown rice while raisins add sweet notes and cashews provide crunch.

A true Indian classic, vegetable biryani is usually made on the stove top, but this simplified version makes for a great baked dish that requires less effort. Fragrant saffron, ginger, and garam masala are infused into chewy brown rice that’s layered between a medley of mixed veggies. Raisins add bursts of sweet flavor while cashews add crunch, and fresh herbs create an aromatic finish that ties everything together. Top the casserole with baked onion to enhance the savory flavors of this exquisite dish and get ready to dig into your new favorite recipe.

INGREDIENTS

• 1¼ cups unsweetened, unflavored plant-based milk
• 8 to 10 strands saffron
• 1 large onion, cut into ½-inch dice (2 cups)
• 12 cloves garlic, minced
• 2 tablespoons grated fresh ginger
• 4 cups assorted green beans, carrots, and bell peppers, cut into ½-inch pieces
• 1 teaspoon garam masala
• 2 tablespoons tomato paste
• 1 tablespoon lemon juice
• 1 teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 cups assorted cauliflower, eggplant, and zucchini, cut into ¾-inch dice
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons finely chopped fresh mint
• 8 cups cooked brown basmati rice
• ¼ cup cashews
• ¼ cup raisins
• 2 cups thinly sliced onion (optional)
•  

INSTRUCTIONS

1. In a small saucepan warm ½ cup of the milk over low. Add the saffron. Remove from heat.
2. In a large skillet combine diced onion, the garlic, ginger, and ¼ cup milk. Cook over medium 10 minutes or until onion is translucent, stirring occasionally. Stir in assorted green bean mixture, garam masala, and ¼ cup milk; cook 5 minutes more, stirring occasionally and adding milk as needed to prevent vegetables from sticking to pan.
3. Stir in tomato paste, lemon juice, salt, and black pepper. Add assorted cauliflower mixture and remaining ¼ cup milk; cook 5 minutes more, stirring occasionally. Remove from heat; stir in cilantro and mint.
4. Preheat oven to 350°F. Spread 4 cups of the rice on the bottom of a 13×9-inch baking dish. Spread half of the vegetable mixture over the rice. Layer 2 cups rice over the vegetables and sprinkle with half of the cashews and raisins. Top with the remaining vegetables and cover with the remaining 2 cups rice. Pour saffron milk over casserole, making sure to distribute the saffron strands evenly over the surface. Sprinkle with the remaining cashews and raisins. Cover casserole with foil or an oven-safe lid.
5. If using, arrange sliced onion on a baking sheet. Place the casserole on the middle rack of the oven and the baking sheet with sliced onion on the top rack. Bake 30 minutes; remove onion. Bake casserole 10 to 15 minutes more or until vegetables are tender. Let stand 10 minutes before uncovering. Top with roasted onion.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-casserole-cold-nights/

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