, , ,

Festive plant-based bowl

Festive plant-based bowl

The festive plant-based bowl couldn’t come at a better time. Christmas is around the corner and we are spending Christmas with friends this year, which is great since I am certainly not in the mood for cooking. But I’ll be carrying along some of these delish goodies on this plate right here. The miso mushroom gravy is absolutely out of this world and the combo of this with the smooth mash, spicy-sweet veggie roast, and crunchy seed loaf is a winning combination. Christmas is going to jolly..!

The festive plant-based bowl couldn’t come at a better time. Christmas is around the corner and we are spending Christmas with friends this year, which is great since I am certainly not in the mood for cooking. But I’ll be carrying along some of these delish goodies on this plate right here. The miso mushroom gravy is absolutely out of this world and the combo of this with the smooth mash, spicy-sweet veggie roast, and crunchy seed loaf is a winning combination. Christmas is going to jolly..!

I have been wracking my brain with all of the ideas for what I’d like to create for Christmas this year, once again the time is not enough and now that I’m ever waddling, things are somewhat more of a hassle. So excuse my tardiness with this time of the year, if you’re on vacation now, then I wish I was you. How I miss a summer Christmas… a decent BBQ with some sunshine will do my soul good right about now. But we’re making the most of it, spending Christmas away from all of the rain and wind for a change…

This meal is a plant-based feast, filled with textures, complimenting tastes and a bit of tang in between every bite. Not only does this meal tick all of the boxes, it certainly delivers on the nutritional side. Just serve with a plant-based protein of choice, I opted for soaked beluga lentils and cooked it in veggie stock. This worked out great! How I wish I could serve this as a meal for my whole family and friends. Hopefully one day, I’ll be able to do that in my own deli..

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

2-4 people

Difficulty

Intermediate

Festive plant-based bowl

Festive plant-based bowl

Ingredients 

Cauliflower parsnip mash

  • 1 medium-sized parsnip peeled and sliced
  • 1 1/2 cup chopped cauliflower
  • 1/2 cup soy milk or coconut cream
  • 1/4 cup vegan butter
  • 1/4 tsp salt

Festive veggie roast

  • 1 1/2 cup washed and sliced brussels sprouts
  • 1 1/2 cup peeled and chopped pumpkin
  • 1 1/2 cup sliced and washed carrots
  • couple drizzles of maple syrup or agave
  • 1/4 cup toasted pumpkin seeds
  • 1/3 cup pomegranate jewels
  • 1/2 ts cinnamon
  • pinch of chili powder
  • pinch of salt

Olive oil

Miso mushroom gravy

  • 1 cup brown button mushrooms sliced
  • 1 cup wild mushrooms or shitake mushrooms sliced
  • 1/2 cup coconut or soy cream
  • 1 tsp white miso paste
  • splash of soy sauce
  • 1/3 tsp dried thyme
  • 1 crushed garlic or 1/3 tsp garlic flakes
  • 1 tsp cornflour or regular all-purpose flour mix with some water to make a thin paste
  • salt and pepper to taste
  • 1-2 tbsp olive oil

Brazil nut cranberry seed loaf 

  • 1 1/2 cup brazil nuts chopped
  • 1 cup roasted pumpkin and sunflower seeds
  • 2 3/4 cup rolled oats
  • 1 cup dried cranberries
  • 1/2 cup flax seeds
  • 1/3 cup flax seed meal
  • 1/4 cup chia seeds
  • 2 tsp salt
  • 3/4 tsp cinnamon
  • 1 1/4 cup apple puree
  • 1 cup water
  • 1/4 cup maple syrup or agave
  • 1/4 cup coconut oil

Method

  1. Cook the parsnip and cauliflower in water with some salt until soft. 
  2. Add the cooked vegetables into a blender and add the rest of the ingredients and blend until smooth. 
  3. Set aside until serving time. 
  4. For the mushroom gravy: Start by frying the mushrooms in the olive oil until caramelized. 
  5. Add the coconut or soy cream, miso paste, the rest of the spices and bring to a simmer a bit further. 
  6. Add the “paste” right at the end to let the gravy thicken before removing and pouring into your dish of serving of choice. 
  7. For the festive veggie roast: simply mix the vegetables, with the olive oil, spices and salt.
  8. Preheat oven to 175 degrees Celcius and bake for 15-20 minutes until golden.
  9. Toss with toasted pumpkin seeds and pomegranate jewels.

Brazil nut cranberry seed loaf 

  1. Mix together the oats, cranberries, flaxseeds, flaxseed meal, chia seeds, salt and cinnamon in a large bowl.
  2. Add the brazil nuts (toast them if you like) and then add the apple puree, water, maple syrup, and the melted oil.
  3. Mix all of the ingredients well, add the batter into 23cm X 13cm loaf pan, press down, cover with a cloth or cling wrap and let the bread sit overnight in room temperature before baking the next day.
  4. Preheat oven to 175 degrees Celcius and bake the loaf for 1 hour and 15 minutes until the top is brown.
  5. Let the loaf cool before removing from the bread tin and then slice and keep the bread in an airtight container in the fridge or slice and freeze when needed.

Hope, you love these recipes and get the change to try the fabulous gravy with that mash, crunchy veg and the seed loaf. Like I said a winning combination!

I’ll get some more festive meals to you before the end of the week, after that I’m taking a petite break… have a fabulous day!

M*

You might also like

Share the Love