Vegan MoFo Day 11 - Mini Carrot and Squash Roasts

Mini Carrot and Squash Roasts

makes 12

Ingredients

Half a butternut squash, roasted and mashed with salt and pepper to taste

450g (3 cups) carrots, peeled and sliced

1 Tablespoon olive oil

1 medium onion, finely chopped

100g (2 cups) mushrooms, finely chopped

2 cloves garlic, minced

1 teaspoon salt

quarter cup diced red pepper 

half teaspoon dried rosemary

12 scrapes nutmeg

half teaspoon smoked paprika

Good knob of vegan margarine

175g toasted hazlenuts (sorry, forgot to measure cups)

100g fresh wholemeal breadcrumbs (forgot to measure this in cups too! It's about 4 slices) 

8 twists of black pepper

1 Tablespoon fresh lemon juice

1 Tablespoon soya flour

1 Tablespoon arrowroot

Method

Heat the oven to 200 degrees celsius (350 fahrenheit). Grease a 12 hole muffin pan.

Place the carrots in enough water to cover them and simmer until soft.

Meanwhile heat the olive oil in a medium sized saucepan and fry the mushroom, onion and garlic for 5 minutes, stirring every so often. Add the salt and cook for another few minutes then add the red pepper, rosemary, nutmeg and smoked paprika. Cook for a few minutes more then take off the heat.

When the carrots are cooked, drain, reserving the liquid, and mash with the margarine. Add the mashed carrot to the sautéed vegetable mixture along with the lemon juice, hazlenuts, breadcrumbs and black pepper.

Mix the soya flour and arrowroot to a thin paste with 2 tablespoons of the cooled carrot water and mix into the rest of the ingredients and give everything a really good stir.

Place a tablespoon of mashed squash in the bottom of each muffin hole and smooth down with your finger, then top up with the sautéed veg mix and smooth down with the back of a spoon.

Bake in the oven for 45-50 mins.

Leave to cool in the tin for 10 mins.

I roasted the seeds from the butternut squash and used some to decorate the tops. The rest of the seeds are in mah tummy.

GO VEGAN!

Go MoFo!

Vegan Roast Dinner Lentil and Mushroom Loaf with Savoury Potato Filling

Ooooh I've got a little beauty of a recipe here for your viewing pleasure today guys and gals. I honestly can not remember where I originally got this recipe from - it seems I have always had it on my repertoire. I realise it must have originated from somewhere and me saying "The Magic Mushroom King told me to make this one night when he visited me from his fairy realm" isn't gonna wash with most people (they's crazy). So to whoever/where ever I got this little trooper from - I thank thee. Nom nom nom. Vegan Roast Dinner Lentil and Mushroom Loaf with Savoury Potato Filling Serves 6 Ingredients 1 cup Raw Lentils 1 tablespoon Olive Oil 2 cloves Garlic, minced 6 ounces white Mushrooms 5 ounces (l/2 package) thawed frozen Spinach 1 tablespoon Soy Sauce 2 tablespoons Wheat Germ freshly ground Pepper to taste dash Nutmeg Filling 1 tablespoon Olive Oil 1 medium chopped Onion 1/4 cup dry Bread crumbs (I make my own and use 5 seed wholemeal bread - about 2 slices) 1 cup coarsely mashed Potato (from about 1 medium cooked and peeled potato) ½ teaspoon each: seasoned Salt, dried Thyme, and dried Sage freshly ground Pepper to taste curly Parsley for garnish Method Rinse and sort the Lentils. Combine in a heavy saucepan with 4 cups water. Bring to a boil, then lower the heat and simmer, covered, until the Lentils are tender, about 45 minutes. Drain. Preheat the oven to 180 degrees. Heat the Oil in a large skillet. Add the Garlic and Mushrooms and saute over medium heat, stirring, until the Mushrooms are wilted. Stir in the Spinach, Llentils, Soy Sauce, and Wheat Germ. Grind in some Pepper and add the Nutmeg. Cook, stirring, until the mixture is heated through. Lightly oil a 9- by 5- by 3inch loaf pan, preferably glass. Pour in about 2/3 Of the Lentil mixture. Press some of the mixture up the sides of the pan to create a shell about ½ inch thick. Transfer the remaining Lentil mixture to a small bowl and reserve until needed. Rinse the skillet and heat the Oil. Add the Onion and sautee until golden brown. Add the remaining filling ingredients and saute, stirring occasionally, for 5 minutes. Transfer into the shell created by the Lentil mixture, then cover the top with the reserved Lentil mixture. Bake for 40 to 45 minutes, or until the top is crispy. Serve and enjoy.

I had half an Aubergine that need using up so I sliced it up thinly, fried the slices then layered them in the base of the Loaf pan. Aren't I resourceful!

Pre Gravy smothering

Vegan MoFo day 21: Bubble and Squeak (and no...it's not a crazy new dance fad)

When there are Roast Dinner leftovers in the treehugger household we make Bubble and Squeak. Traditionally this is a dish of all your leftover cooked veggies mixed together then lovingly fried in Oil. What could be better? Ask most Brits and they will tell you they prefer the meal on Boxing Day to that of Christmas Day and that's all because of this wonderful dish - Bubble and Squeak. If they say otherwise - poke 'em in the eye and run away! VeganYumYum made some a while ago and as her photo's are sooo much better than mine (jealous? NO!) I thought you could all have a look to see what they CAN look like. Leftover from last nights dinner we had Roast Potatoes, Broccoli, Carrots and Nut Roast. But use whatever leftover Veg you have - be aware you may need more Potato than anything else as this is what generally binds everything together. But not always. Place all your Veggies in a microwavable dish and nuke 'em for 2 mins - this makes it easier on the old mashing muscles. Then set to with your Potato Masher and mash 'em all up.

When mashed add some thinly diced Onions to the mixture, some Pepper and Salt if needed. Then form into Patty shapes and fry in a little Olive Oil on low heat for 20 mins on each side. Depending on your leftover quota will depend on how many Patties you make - but these do freeze well so whatever you don't eat can be stored for leftover leftovers. LOL!

See mine look pretty too...

I served these up with a recipe I found on This Little Piggy had Tofu because I had Carrots and Sweet Potatoes and it looked blinking yum. And it was! Today's song which I have played so many times today the neighbours are threatening to knock me off their Christmas Card list is Human - by The Killers Listen here and tell me how freaking good this song is!

Stuffed Seitan Roast

Was totally inspired by this recipe here - I changed it a little bit (as you do) and also adjusted the cooking times. It makes a HUGE Roast so I would lessen the ingredients next time - probably by half - but it was really delicious and I've put the rest in the freezer for lazier days. I sliced it thinly and fried what I was using for dinner in some Olive Oil for 2 mins on each side and served with all the usual Roast Dinner trimmings. YUM! Seitan Roast serves a small continent Wet Ingredients 1 1/4 cups Thick Vegan Beefy Broth (Bisto) 1 box Silken Tofu (about 8 oz) 3 Tbsp Nutritional Yeast 2 Tbsp Soya Sauce 2 Tbsp Olive Oil 1/2 tsp Black Pepper 1 tsp Garlic Salt 1 tsp Onion Powder 1 1/2 tsp Italian Herbs Dry Ingredients 2/3 cup Soy Flour 3 cups Vital Wheat Gluten Stuffing Ingredients 4oz White Breadcrumbs (3 large slices) 3 Tbsp Suet (Atora) 2 Slices Med Onion, diced small 2 tsp Mixed Herbs 1 tsp Sage Grated rind of half a Lemon Salt and Pepper Milk to bind 1 Flax Seed Egg Replacer Broth Ingredients 2 1/3 cups Beefy Vegan Broth (Bisto) 1 Tbsp Soya Sauce 1/2 tsp Pepper 1/2 tsp Oregano Method First make the Stuffing. Mix the Breadcrumbs, Suet, Herbs, Lemon Rind, Salt and Pepper in a bowl. Add the Onion and mix well. Add the Flax Seed Egg Replacer and enough Soya Milk to bind everything together. Set to one side. Now to make the Roast. Place all the Wet Ingredients in a blender and blend until smooth. In a big bowl add the Soy Flour and Vital Wheat Gluten. Mix wet ingredients into dry. Knead for a few minutes, cover and let sit for one hour. Roll out until thin (this takes a lot of muscle) Add filling, being careful not to go near the edges. Roll into a log shape. Wet edges and press edges down firmly to seal. Pinch ends, and press roll down firmly. Squeeze slightly on ends to fit into pan. Place in 9 x 13 brownie pan. Mix all the Broth ingredients together and pour over the log. Cover log with foil. Preheat over to 180 add log and cook one and a half hours. Turn log and baste with the broth. Cover and cook for another 40 minutes. Remove log from broth; reserve broth for gravy. Wrap tightly in foil and bake for another 40 minutes more. Let cool slightly before unwrapping. Cut into thin slices and serve. If you are preparing this in advance then heat some Olive Oil in a pan and fry the slices for two minutes on each side prior to serving.

Stuffing Rolled out and Stuffing spread across Roll Up! Roll Up! Cooked and sliced It's what Sundays were made for!