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Vegan Christmas Dinner With Øystein

Vegan Christmas dinner with Øystein

Nut roast

Serving 8

INGREDIENTS:

50 g dried porcini mushrooms
200 g red lentils
1 aubergine
1 green squash
2 carrots
3 celery stalks
2 onions
200 g champignon mushrooms
4 tbsp. curry powder (madras curry)
400 g nuts (almond, cashew and walnuts)
4 tbsp. BBQ sauce (preferably homemade)
6 tbsp. chopped fresh parsley
10 pcs dried apricots
4 tbsp. rice flour
100 – 200 g breadcrumbs
*Perhaps some water

PREPARATIONS:

  • Rinse and then cook the lentils in water (cover with water 2 cm over the top of the lentils) for 10-20 minutes. Drain and let to cool down;
  • Soak the porcini mushrooms in water (make sure the mushrooms are completely submerged) for about 20 minutes until they are soft;
  • Cut the eggplant and zucchini into 1 cm cubes; spread them on a board and add salt (this is to extract the water), for about 20 minutes;
  • Cut the carrots, celery, onions and champignon mushrooms into very small pieces (use a food processor or by hand); Fry in a pan with the curry powder for approximately 10 minutes. Spread and refrigerate;
  • Squeeze the water from the eggplant and zucchini and cook these for approximately 10-15 minutes. Preferably with a little garlic. Spread and refrigerate;
  • Chop the nuts in a food processor;
  • In a large bowl mix the lentils, chopped apricots, chopped porcini, cocked vegetables (carrot mix and aubergine mix), BBQ sauce and parsley. Mix and season with salt and pepper;
  • Then comes the challenge of finding the right consistency. Think firm, not too soft and it has to hold together. The bread crumbs can be used to make the mix firmer and less soft; water to make it softer and rice flour for a more complex mass.
  • Pour into a mold and bake at about 200° C for 40-50 minutes. Should be rigid on top. Check to see if it’s done by inserting a toothpick in the middle, it should come out dry.

Vegetables or Mushroom gravy

Serving 6

INGREDIENTS:

1 small onion
1 stick of celery
1 medium carrot
1 tbsp. vegetable oil
2 tsp fresh herbs – chopped (such as parsley, sage, thyme, rosemary, or a combination of them all) or 1 tsp mixed dry herbs
1 bay leaf
1 tbsp. tomato purée
1 tbsp. plain flour
500 ml/18 fl. oz. vegetable stock, homemade or made from 1 stock cube
50 ml/2 fl. oz. sweet sherry, brandy or wine of choice
1 tsp yeast extract or 1 tbsp. soy sauce
salt and pepper
*The vegetables can be replaced with 250 g mushroom.
 

PREPARATIONS:

  • Finely chop the vegetables and fry in oil over a medium heat along with the herbs for about 10 minutes or until they start to brown;
  • Add the tomato purée and fry for 30 seconds.
  • Stir in the flour, frying for 1 min, then pour in the stock. Add the alcohol, mixing well to dissolve the flour and avoid lumps;
  • Simmer for 5 minutes until you have a thickened sauce. Then add the yeast extract or soy sauce;
  • Pour through a sieve into a clean pan. Season with salt and pepper before serving.

Roast potatoes

Serving 6

INGREDIENTS:

16 medium-sized Maris Piper, King Edward or equivalent potatoes (each about 175 g/6 oz.)
5 tbsp. olive oil
8 garlic cloves
8 sprigs thyme
sea salt 

PREPARATIONS:

  • Preheat the oven to 190° C;
  • Parboil the potatoes in salted water for 7-8 minutes until almost cooked (they will still feel firm when pierced with a knife);
  • Drain thoroughly using a colander, then shake the potatoes around a little in the colander until the outsides are roughened;
  • Put the olive oil for the roast potatoes into a small roasting tin and heat in the oven for a few minutes;
  • Add the drained, roughened potatoes to the tin of hot olive oil, then sprinkle over the garlic cloves, thyme and sea salt and mix until the potatoes are well coated in the oil;
  • Return the tin to the oven and roast for 45-60 minutes, or until golden and crunchy.

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