24 December 2019 20:36
Christmas Day is almost here, but not everyone will be sitting at a traditional turkey party this year. For vegans and vegetarians, the holiday season can pose some dietary problems, since most of the foods that are eaten at Christmas are meat or dairy. Fortunately, there are chefs who specialize in festive plant-based cuisine such as Gaz Oakley, also known as Avant Garde Vegan, who has expertly developed several recipes for those who avoid meat this Christmas. Read on for a selection of Oakley's best vegan Christmas recipes, including stuffing, striped bacon, Brussels sprouts and Yorkshire pudding. At least a dozen Christmas markets take over Zagreb during the holiday season The Christmas market in Bruges has an ecological ice rink this year More than 70 Christmas markets scattered around Berlin Have a good noel in the Christmas market of Lille Stuffed "No Turkey" wrapped in striped bacon from Gaz I think this recipe is powerful enough to help reduce the amount of people who eat meat at their tables at Christmas: the flavors are amazing!" 4 tablespoons mixed dried herbs 3 tablespoons cranberry and orange sauce (scroll down) 3 cloves garlic, finely chopped, sauteed until soft 50 g (1/4 cup) canned chickpeas, drained and rinsed 1 tablespoon dried tarragon 1 tablespoon dried thyme 50 g (1/2 cup) chickpea flour (grams) First, you must prepare the seitan "turkey": combine all the wet ingredients in a blender and mix until smooth.
Mix the vital wheat gluten, chickpea flour and nutritional yeast in a large bowl or stand mixer (with the dough hook attached), then add the wet ingredients and mix until it forms a dough. Tilt the dough on a clean work surface and knead for at least 10 minutes by hand or do this in your mixer at medium speed. Set the dough aside to rest for 10 minutes. Add the broth ingredients to a large roasting pan, about 40 x 28 x 8 cm (16 x 11 x 3 inches). Cut a piece of muslin (gauze) slightly larger than the rectangle of seitan dough. Mix the ingredients to rub together in a small bowl, then sprinkle on the dough. Place the dough with the spice side down on the muslin. Place the filling in the middle of the dough and wrap around the filling, molding the edges. Place the "No-Turkey" wrap on the roasting tray with the broth ingredients and then cover the tray with foil. Turn the seitan halfway through cooking and add additional broth if necessary. Once cooked, use a slotted spoon to lift the "turkey" from the broth and, when it is cold enough to handle it, carefully remove the muslin. The "turkey" can now be wrapped in transparent film and placed in the refrigerator until ready to serve. I like to wrap the "turkey" in my "bacon" but you can bake it if you prefer. Place the "turkey" on a baking sheet, pour a couple of tablespoons of cranberry sauce to help the "bacon" stick, then carefully place on the slices. Bake for 25 minutes, then cut and serve with all the toppings! 10 g (1/2 cup) dried mushrooms 2 garlic cloves, finely chopped and sauteed 1 teaspoon dried sage 80 g (1/2 cup) firm tofu 100 g (1/2 cup) canned chickpeas, drained 1/4 teaspoon garlic powder 1 teaspoon dried tarragon 2 tablespoons chickpea flour (grams) Place all the wet ingredients for the "bacon" in a food processor and mix. Combine all the dry ingredients for the "bacon" in a large bowl, add the wet blitzed ingredients and mix to form a dough, then place the dough on a clean work surface. Knead well for 12 minutes, either by hand or in an electric mixer with a dough hook attachment. It is very important that you knead the dough correctly; If you don't, the finished "bacon" will be soft and fluffy. After 12 minutes of kneading, set the dough aside to rest at room temperature. Combine all dry ingredients for the "stripe" in a large, clean bowl, add the wet blitzed ingredients and mix to form a dough, then place it on a clean work surface. Knead by hand, or use a stand mixer, for 4 to 6 minutes. Roll and hit the "bacon" dough with a rolling pin until it is about the size of an A4 paper. Do the same with the "stripe" dough, then place the striped dough on top of the "bacon" dough and cut it in half. Place one half over the other and roll / hit the doughs until you get a rectangle approximately 4 cm (11 / 2in) thick. Sprinkle generously sea salt over the rectangle of dough and reserve. Set a large pot of water over medium heat to simmer. Make sure it is well sealed, then lower the wrapped dough into the water to simmer for 2 hours, turning it in the middle of cooking. After 2 hours, remove the "bacon" from the water and leave it until it is cold enough to handle it. 240 ml (1 cup) fresh orange juice To sterilize your jars, place them in a large saucepan filled with cold water, place them over medium heat and simmer. I love this recipe, it has all the Christmas flavors you could wish for. 1 tablespoon dried sage 2 teaspoons dried rosemary 95 g (1/2 cup) dried apricots, finely chopped 45 g (1/4 cup) dried cranberries, finely chopped First, preheat the oven to 180 ° C (350 ° F) and then cover a medium baking dish with grease-resistant paper. Add the leek, garlic, herbs, cinnamon and cooked sweet potato and sauté until the leek has softened and the potato has browned. Add all remaining ingredients and stir until well combined. Break down large pieces of sweet potato and chickpeas / beans. Place the dish on a baking sheet and slide it into the baking oven for 35–40 minutes. Once cooked, let the filling cool before removing it from the plate and peeling off the paper. 200 g (2 cups) of vacuum-packed chestnuts, cut in half 100 g (1 cup) coconut flakes 2 tablespoons soy sauce 1 tablespoon coconut oil Preheat the oven to 180 ° C (350 ° F) and line a baking sheet with nonstick paper. Place all the ingredients in a bowl and stir well to cover the coconut flakes. For the sprouts, boil a large saucepan of water. Gradually add the sprouts to the water, making sure the water boils and cook until they are tender and a vibrant green color, usually about 3 to 4 minutes. Once the sprouts are cooked, drain them and place them on a tray lined with paper towels to absorb excess water if you cook immediately. Add the sprouts and sauté for 2 minutes, then add the rest of the ingredients and continue cooking over high heat, stirring frequently, for 3 more minutes. Once your buds are well colored, add a handful of "bacon" of coconut, keeping the rest to sprinkle on top once you've served. 260 g (2 generous cups) of yeast flour 1 1/2 teaspoon baking powder 480 ml (2 cups) of soy milk or vegan milk of your choice Pour about 2 teaspoons of oil into each hole in a 12-hole Yorkshire pudding baking dish. Mix the flour, baking powder and salt well in a large bowl. Add the milk to the bowl, mix until smooth, then pour the dough into a jar. Now is the time to heat the baking sheet: place it in the oven for 4 minutes, then remove the tray and quickly fill each hole with the dough. Carefully return the tray to the oven for 16 minutes, or until the desserts are golden and well lifted. For more Christmas recipes click here. Vegan Christmas by Gaz Oakley is now available.