Holiday Roast

November 18, 2017

What's more in tune with the holiday spirit of Jimmy Stewart yelling in the streets, "I want to live, I want to live!" in It's a Wonderful Life, cheerful singing, baby Jesus sharing his first home with animals, than a cruelty-free and (might I add) DELICIOUS holiday roast? Nothing. That's what.


This particular roast is pretty easy to construct, almost fool-proof, and looks FANCY. I adapted the idea from Hot For Food, an epic vegan food blog that you should add to your weekly reading list. I only changed a few things due to my own likes and dislikes, so feel free to do the same. Got a favorite mushroom? Sub it in for the baby bellas!



"What's that you've got there? Looks pretty fancy!"


"It's a puff pasty stuffed with cranberry sauce, decadent and rich mushroom meat-free sauce, and cheesey potato mash."


*Impressed silence*


Just look at it, and image the steam warming your face and the smell intoxicating you senses.


Indeed it is the most wonderful time of the year. 




Cranberry Sauce

1 C dried cranberries

3/4 C water

1/2 C unsweetened apple sauce

1 Apple, peeled and diced small

1/2 tsp cinnamon

1/4 tsp ground nutmeg

1/4 tsp ginger

1/4 tsp all-spice

1/4 tsp sea salt


Potato Mash

4 C peeled and diced potato of choice (we've tried sweet potatoes and regular)

1/4 C non-dairy milk, unsweetened

2 Tbsp nutritional yeast

1 Tbsp vegan butter

1/2 tsp cinnamon

1/2 tsp sea salt

1/4 tsp all spice

1/4 tsp nutmeg

1/4 tsp ginger

1/4 tsp ground pepper


Mushroom "meat" Sauce

1 yellow onion, diced

3 cloves garlic

1 package of baby bella mushrooms

1 package of Smart Grounds

1 Tbsp olive oil

1/2 tsp thyme

1/2 tsp sea salt

1/2 tsp ground pepper

1/4 tsp nutmeg

3/4 C vegetable stock

1 Tbsp cornstarch or tapioca flour


1 package puff pastry

Flour - for rolling out dough

Parchment paper - to line bread tin




1. To make cranberry sauce, combine all ingredients into one sauce pan. Bring to a boil, stir, and reduce to lowest heat setting possible. Leave to simmer for twenty minutes and then take off heat. Set aside to cool.








2. Meanwhile, peel and dice potatoes. Cook potatoes until fork tender. Drain and set aside. Add remaining potato mash ingredients and combine using masher. Set aside to cool.





3. Dice onion and garlic. Sauté on medium heat in a large pan until onions are translucent. Dice mushrooms and add to pan. Crumble smart grounds into pan and add seasonings. Add vegetable stock and cornstarch. Stir and continue cooking until most of the liquid is gone from the pan. Take off heat and allow to cool.




4. Preheat oven to 375 degrees. Line bread tin with parchment. You can spray pan with a non-stick spray if you would like, but USE THE PARCHMENT PAPER! 

5. Flour a clean work surface, and roll out one sheet of the puff pastry. Place pastry dough into pan, forming it to fit the tin. It won't be perfect, so just call it rustic. If there are any holes or spaces that need to be filled, there should be excess dough on the sides that you can trim and then fit to create an even pastry. You do not want a hole in this pastry or else the filling will cascade out of it. 

6. Layer potato mash at the bottom of the pastry, then add a layer of the mushroom mixture, and top with cranberry sauce. After rolling out the second pastry sheet, fit over the top and seal to the bottom layer of the pastry (see pictures if confused). Once seam has been created around pastry top, use a fork to crimp a decorative border around edge. Then using a knife, cut vents into the top of the pastry to let out steam while cooking. 






7. Bake for 35 to 45 minutes. Cooking time really depends on your oven, so check frequently. Let roast rest for 10 minutes prior to cutting and serving. 


And have yourself a merry little Christmas (or Thanksgiving) night 



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