Vegan Mushroom, Parsnip and Walnut Sausage Rolls

Vegan Mushroom, Parsnip and Walnut Sausage Rolls

Ingredients

  • 1 medium leek, trimmed, rinsed and sliced

  • 1 large clove garlic, minced

  • 1 large parsnip, peeled and diced

  • 450 grams (6 cups) of mixed mushrooms of your choice (cremini, button, portobello, chestnut etc), chopped

  • 2/3 cup walnuts, chopped small

  • 2 teaspoons dried or fresh parsley, chopped fine

  • 2 Tablespoons soy aminos, Tamari or soy sauce

  • 2 Tablespoons Nutritional Yeast

  • Salt and Pepper to taste

  • Olive oil or vegetable broth for sauteing

  • Sesame seeds for garnish *optional

  • Honey mustard dipping sauce *optional

  • 1 sheet puff pastry

Directions

  • Heat 2 teaspoons of olive oil (or 2 Tablespoons vegetable broth) in a large skillet on medium heat.
  • Add leeks and garlic and saute until the onions begin to become translucent and tender
  • Add mushrooms to the pan and cook until they are tender and browned, remove from heat and set aside to cool.
  • Add soy aminos or Tamari, nutritional yeast, and parsley and cook for another minute or two, until the liquid has completely reduced, then remove from heat and set aside to cool.
  • Preheat oven to 375º F and line a baking sheet with parchment paper
  • Unroll the puff pastry on a clean and lightly floured surface.
  • Cut in half lengthwise, to create two long rectangles of pastry
  • Divide the mushroom filling between the two rectangles and spoon in a long even line, the length of the pastry.
  • moisten the edges lengthwise with a bit of water to help the edges stick better once rolled.
  • Lift the long side of the pastry and tuck around the filling.
  • Roll the dough to create one long roll filled with mushrooms and repeat with the second half.
  • Slice the rolls into 2-bite (ish) pieces and arrange them on the parchment-lined baking sheet, leaving space between them to expand.
  • Brush each roll with plant-based milk, olive oil, or melted vegan butter, and sprinkle with sesame seeds.
  • Bake until golden brown, approx 20 minutes.
  • Serve alone or with dipping sauce
Brussels Sprout Recipe

Roasted Brussels Sprout Salad

Roasted Brussels Sprout Salad

Recipe by Jennifer-JuneCourse: Miscellaneous
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • Dressing

  • 2 Tbsp olive oil

  • 2 Tbsp balsamic vinegar

  • 1 small Red onion, diced

  • 1 Tbsp maple syrup

  • 1 tsp Dijon mustard

  • Juice of 1 small (or 1/2 large) lemon

  • Salt and pepper to taste

  • Salad
  • 1 Tbsp olive oil
    1 pound Brussels sprouts trimmed

  • 1/2 cup Almonds, whole or chopped

  • 2 Tbsp Pickled mustard seeds

Directions

  • Preheat oven to 350 degrees and bake the almonds on a baking sheet about 7 to 8 minutes, until golden and fragrant. Set aside to cool.
  • Increase oven heat to 400 degrees and line a baking sheet with parchment paper.
  • Trim the ends and outer leaves from the Brussels sprouts and slice in half lengthwise.
    Transfer to the prepared baking sheet, drizzle with olive oil and add a dash of salt and pepper.
    bake for 30 minutes or until tender on the inside and crispy on the outside.
    Remove from oven and set aside.
  • Whisk together the olive oil, vinegar, lemon juice, maple syrup, and dijon mustard in a small bowl. Season to taste with salt and pepper.
  • Stir red onion and pickled mustard seeds to dressing
  • Roughly chop the almonds
  • Toss together the Brussels sprouts, chopped almonds, and dressing and serve at room temperature
Vegan Fig Cake

Almond Fig Cake

Almond Fig Cake

Recipe by Jennifer-JuneCourse: DessertCuisine: ItalianDifficulty: Medium

A gorgeous Italian-inspired Vegan/Plant-Based Almond & Fig Cake that tastes delicious on its own or served with vanilla ice cream.

Ingredients

  • The equivalent of 4 eggs

  • 8 Tablespoons Aquafaba (or the equivalent of 4 egg whites )

  • 150 grams brown sugar

  • 1 teaspoon ground cinnamon

  • 50 grams cane sugar

  • 150 grams almond flour

  • 100 grams all-purpose flour

  • 16 grams baking powder

  • 1 teaspoon cornstarch

  • 1/2 cup Olive Oil

  • 1/2 teaspoon salt

  • 4-6 fresh figs, sliced – In the above recipe photo the figs are only cut in half, but I found it worked much better when they were sliced in 3 or 4.

Directions

  • Preheat your oven to 180 degrees Celsius (or 350F) and line a 26cm springform pan with baking paper. If your cake pan is smaller, that’s okay. Just be sure to space the fruit a little more widely so that the batter can cook properly.
  • To the bowl with the egg replacer, add sugar and beat until frothy.
  • Add vanilla, cinnamon, salt, and olive oil and mix well.
  • Sift in the baking powder and cornstarch
  • Add the almond flour and all-purpose flour and mix well.

  • Beat (or whisk by hand) the aquafaba until it forms peaks that hold their shape in the bowl.
  • Gently fold aquafaba into the cake batter being mindful to fold it in thoroughly but carefully so as to brake as few of the air bubbles as possible.
  • Pour into a parchment-lined cake pan.
  • Bake the cake for 10 minutes
  • Lay the fig slices gently on the top of the cake, so that they don’t sink into the cake.
  • Sprinkle a little brown sugar on top to help them caramelise (optional).
  • Bake in the oven until the top is golden and the centre doesn’t wobble, about 45 minutes to an hour.
  • Allow cake to cool to room temperature before serving.
  • Enjoy!
Plant Based Sunday Roast

Stuffed Butternut Squash Roast

Stuffed Butternut Squash Roast

Recipe by Original recipe by It Doesn't Taste Like ChickenCourse: Main Dishes, vegan recipesDifficulty: Medium
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Total time

2

hours 

This recipe was originally published by It Doesn’t Taste Like Chicken. The only change I made, was to take out the white rice and replace it with wild or brown rice.

Ingredients



  • Butternut squash:
  • 1 butternut squash

  • 1 tablespoon olive oil

  • Stuffing
  • 1 tablespoon olive oil

  • 2 carrots, peeled and chopped

  • 2 ribs celery, chopped

  • 1 yellow onion, chopped

  • 2 cloves garlic, minced

  • 1 cup wild or brown rice

  • 2  cups vegetable broth

  • ½ cup walnuts, chopped

  • ½ cup dried cranberries

  •  1/2 teaspoon fresh sage, chopped

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • ¼ teaspoon dried thyme

  • A few fresh sage leaves for the top *optional

  • Vegan gravy

Directions

  • Preheat oven to 350F (180C).
  • Cut the butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each squash and rub around to coat. Bake for 60 to 75 minutes until the squash is cooked and fork-tender. The timing may vary a bit depending on the size of your squash. Be careful not to overcook the squash as it will still bake more when assembled and heated later on.
  • Once baked, remove the squash from the oven. Let it cool enough so that you can handle it. Scoop out the flesh in the center of both squash halves, leaving about a 1-inch border all around. I like to score a line with the tip of my spoon 1-inch from the edges before I start scooping so I have a guide to follow. Set aside the scooped-out squash flesh and chop it up.
  • While the squash is baking, you can prepare the stuffing. In a large pan, heat the olive oil over medium-high heat. When hot sauté the carrots, celery, onion, and garlic until the veggies soften and begin to brown. Add the rice and veggie broth to the pan, give it a stir, then cover and bring to a simmer. Cook for 30 minutes or until the rice has cooked and fully absorbed the broth.
  • Add in the walnuts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped out and chopped squash flesh. Stir well to combine.
  • Pack in as much of the stuffing into both sides of the squash as you can. You will likely have leftovers, but I like to pack it in nice and firmly and make both sides heaping full. Pick up one squash half and flip it on top of the other. Use kitchen string to tie up the squash in 3 or 4 places holding it together. At this point, you can choose to let it cool, cover it with foil, and store it in the fridge for up to 3 days until ready to bake. Or you can bake it right away.
  • When you are ready to bake, lightly brush the top with more olive oil. Bake for 20 to 35 minutes until hot all the way through. Season the top with cracked pepper, and a sprinkle of chopped sage. The slices are tender and will easily fall apart, to help hold them together using a wide spatula, and carefully transfer them to the plate. Serve hot with Vegan Gravy.
Plant based eggplant rolls

Stuffed Eggplant Rolls

Stuffed Eggplant Rolls

Recipe by Jennifer-JuneCourse: Blog, Main Dishes, Recipes, vegan recipes

Ingredients

  • 1 large eggplant

  • 170 grams vegan mozzerella

  • 1/2 cup vegan ricotta

  • 70 grams vegan feta

  • 1 tablespoon of fresh oregano (or 1/2 that dried)

  • I handful of torn fresh basil

  • 3/4 cup fresh breadcrumbs

  • 3 cups tomato sauce

  • Salt & Pepper to taste

Directions

  • Trim the eggplant and cut lengthwise into slices thin enough to be bendy so you can roll them. About 1/4 inch thick. Spread the slices out on a cookie sheet or cutting board and sprinkle with salt. Allow to sweat for 30 minutes.
  • Preheat oven to 375. In a large bowl mix together half the mozzarella, all of the feta, and all of the ricotta, with the oregano, basil, salt and pepper, and breadcrumbs.
  • Heat a grill (or pan) to medium-high, Pat the eggplant slices dry with paper towels and brush very lightly with olive oil. Grill the slices until charred (if using a grill) and tender, about 2-3 minutes. Remove from heat and allow to cool enough to handle.
  • Pour the tomato sauce evenly into the bottom of a casserole dish. An 8×10 or 9×12 should suffice.
  • Eye your filling and divide loosely into as many portions as you have eggplant slices. Spoon filling onto the short end of a slice and roll the eggplant to secure the filling inside. Place each roll into the casserole dish, seam side down. They should be secure and snuggly nestled together, but not squashed.
  • Lay remaining mozzarella slices on top of the rolls, drizzle with a touch of olive oil and salt and pepper and bake until the cheese has melted, the filling is hot, and the sauce is bubbling for about 30 minutes. Allow to sit and rest a few minutes before serving. Serve alone, or on a bed of pasta.