Make Your Own Roast for New Years!
It’s LunchBreakLIVE and we are LIVE with two of San Diego’s long-time & influential vegan chefs & cooking instructors Tracy Childs and Liz Gary! Watch and engage as they put together some fun vegan recipes that look and taste like a couple of your holiday favorites: Herbed Holiday Roast and Scalloped Potatoes with a side of Apple Cranberry Sauce! Liz is also a Food Educator as well as director of New Options Food Group. Tracy is the founder and director of PlantDiego and Veg-Appeal, teaches nutrition and cooking with The Physician’s Committee for Responsible Medicine Food for Life program.
What says happy holidays more than a homemade holiday feast? Tracy and Liz have you covered! Tracy starts off by showing us how to make her homemade cranberry sauce, which she sweetens with apples and orange juice. She also adds a little orange zest for a little zing of flavor! After Tracy gets the pressure going in the Insta pot with her cranberry sauce, Liz shows us how to make the main course she veganized from a recipe she learned in culinary school, herb-crusted roast!
Liz uses vital wheat gluten, nutritional yeast, and garbanzo bean flour as the base for the roast. Liz explains you may want to use a stand mixer with a dough hook but you can also knead the roast by hand. Liz explains to take your time sautéing your veggies caramelizing the onions well for the best flavor. Once it’s all together and simmered to solid perfection using vegetable broth, you can get it ready to add the herb crust. Liz packs the herbs onto the roast and browns them on the outside in a pan on the stovetop before serving the roast.
Once the roast is done, Tracy zooms us back over to make some scalloped mash potatoes with a homemade savory sauce. Check out her cool tool that scallops the potatoes in a flash! Tracy layers the potatoes with her special sauce, and it’s ready to go in the oven. Everything is ready to taste thanks to a little cooking show magic! Tracy loads up a plate and for Liz and herself and they dig right in. Everything is delicious and it proves you can have all of the flavors of the holidays without any of the cruelty! Make any dinner festive this new year with this delicious homecooked meal like this! Try Tracy and Liz’s recipes below!
Check out Tracy’s BLOG for more recipes and vegan cooking tips!
Tracy Childs reporting for Jane Unchained News Network.
Photos courtesy of Tracy Childs.
Video work by Steven Childs.
Zesty Apple Cranberry Sauce
Tracy Childs
Makes 2 cups (8 small servings)
This processed sugar-free sauce makes use of apples as the predominant sweetener. It makes a beautiful homemade, antioxidant-packed addition to your dinner table.
Ingredients
3 medium sweet (like Fuji) apples, finely chopped or roughly grated (3 cups)
1 teaspoon orange zest
1/4 cup orange juice (1/2 large orange, juiced)
1/2 cup cranberries (frozen cranberries work well!)
1/2 teaspoon cinnamon
1-2 finely chopped dates – optional
Directions
Combine cranberries, orange juice, apple, cinnamon, and orange peel in a saucepan and bring to a simmer over medium heat. Cover and cook for 15 minutes. Uncover and continue cooking, uncovered, until cranberry skins pop and the mixture is thickened slightly about 5 minutes.
Serve warm or chilled
Herb-Crusted Prime Roast
Liz Gary
INGREDIENTS: Roast:
3 cups vital wheat gluten
1 cup garbanzo bean flour
1/4 cup nutritional yeast
1 large beet, peeled and cubed
3/4 cup spring water
1 medium yellow onion, diced
2 tablespoons olive oil
4 oz. Crimini mushrooms, diced
3 cloves garlic, minced
1 cup cashew pieces, soaked 4-6 hours
1/2 – 1 cup vegetable broth
Simmering Broth:
8 cups vegetable broth
2 tablespoons molasses
2 tablespoons tamari or soy sauce
1 bay leaf
2 cloves garlic, peeled
1 small yellow onion, ends and skin removed
Herb Crust:
1/4 cup fresh rosemary, stems removed and chopped fine
1/4 cup fresh thyme or oregano, stems removed and chopped fine 3/4 cup fresh parsley, stems removed and chopped fine 3 cloves garlic, minced
2 tablespoons freshly crushed black peppercorns
1 tablespoon crystal flake or kosher salt
1/4 cup olive oil
Creamed Horseradish:
1/4 cup horseradish
1 cup Vegenaise or vegan sour cream
Glaze:
Remaining simmering broth
3 tablespoons balsamic vinegar
3 tablespoons vegan butter
DIRECTIONS:
3 cups vital wheat gluten
1 cup garbanzo bean flour
1/4 cup nutritional yeast
1 large beet, peeled and cubed
3/4 cup spring water
1 medium yellow onion, diced
2 tablespoons olive oil
4 oz. Crimini mushrooms, diced
3 cloves garlic, minced
1 cup cashew pieces, soaked 4-6 hours
1/2 – 1 cup vegetable broth
Simmering Broth:
8 cups vegetable broth
2 tablespoons molasses
2 tablespoons tamari or soy sauce
1 bay leaf
2 cloves garlic, peeled
1 small yellow onion, ends and skin removed
Herb Crust:
1/4 cup fresh rosemary, stems removed and chopped fine
1/4 cup fresh thyme or oregano, stems removed and chopped fine 3/4 cup fresh parsley, stems removed and chopped fine 3 cloves garlic, minced
2 tablespoons freshly crushed black peppercorns
1 tablespoon crystal flake or kosher salt
1/4 cup olive oil
Creamed Horseradish:
1/4 cup horseradish
1 cup Vegenaise or vegan sour cream
Glaze:
Remaining simmering broth
3 tablespoons balsamic vinegar
3 tablespoons vegan butter
DIRECTIONS:
www.newoptionsfoodgroup.com
New Options Food Group
In a medium mixing bowl combine the vital wheat gluten, garbanzo flour, and nutritional yeast, stir to combine.
Place the cubed beet in a small saucepan with the spring water. Bring it to a boil and simmer covered for 15-20 minutes or until the beet is tender. Set aside to cool.
Heat a large skillet to medium-high, add two tablespoons of olive oil and the chopped onion, sauté and stir until the onion becomes translucent. Add the garlic and mushrooms, continue sautéing an additional 2-3 minutes then transfer the mixture to a blender jar.
Add the beet and cooking liquid to the blender jar. Next, drain the cashews and add them to the blender jar. Blend the ingredients on high until smooth, stopping occasionally to scrape down the sides of the jar. Add small amounts of vegetable broth as needed to liquefy the ingredients.
Transfer the ingredients from the blender jar into a large liquid measuring cup. Add additional vegetable broth as needed to equal 2 1/2 cups in volume.
Pour the blended mixture into the dry mixture. Stir to combine. The dough may appear dry at first, continue kneading until all the ingredients are incorporated and it forms a dough ball. If the dough is too stiff add one tablespoon of vegetable broth at a time until it comes together to form a firm dough ball.
Knead the dough for 10-12 minutes using a stand-up mixer and dough hook or knead it by hand on a clean dry cutting board with a light dusting of garbanzo flour.
Shape the kneaded dough into a smooth long loaf. Wrap it tightly in cheesecloth and tie the ends.
Add 8 cups of vegetable broth, the molasses, tamari, bay leaf, whole peeled garlic cloves, and whole onion to the large skillet that was used earlier to sauté the onions and mushrooms, bring it to a boil. Transfer the roast into the broth and simmer 60-70 minutes turning it every 10 minutes to cook evenly. Remove from the broth to cool.
Preheat the oven to 375 degrees. In a small bowl, combine the finely chopped herbs, garlic, salt, pepper, and olive oil, stir to combine.
Line a baking sheet with parchment paper. Transfer the roast onto the baking sheet and coat it by pressing the herb mixture onto all sides. Place the roast in the oven and bake for 25-30 minutes.
Remove the onion, bay leaf, and garlic cloves from the remaining simmering broth. Strain the broth through cheesecloth into a small saucepan. Add 3 tablespoons of balsamic vinegar and reduce it to thicken it into a glaze. Turn off the heat and stir in the vegan butter, transfer to a gravy boat for drizzling over the meat when serving.
New Options Food Group
In a medium mixing bowl combine the vital wheat gluten, garbanzo flour, and nutritional yeast, stir to combine.
Place the cubed beet in a small saucepan with the spring water. Bring it to a boil and simmer covered for 15-20 minutes or until the beet is tender. Set aside to cool.
Heat a large skillet to medium-high, add two tablespoons of olive oil and the chopped onion, sauté and stir until the onion becomes translucent. Add the garlic and mushrooms, continue sautéing an additional 2-3 minutes then transfer the mixture to a blender jar.
Add the beet and cooking liquid to the blender jar. Next, drain the cashews and add them to the blender jar. Blend the ingredients on high until smooth, stopping occasionally to scrape down the sides of the jar. Add small amounts of vegetable broth as needed to liquefy the ingredients.
Transfer the ingredients from the blender jar into a large liquid measuring cup. Add additional vegetable broth as needed to equal 2 1/2 cups in volume.
Pour the blended mixture into the dry mixture. Stir to combine. The dough may appear dry at first, continue kneading until all the ingredients are incorporated and it forms a dough ball. If the dough is too stiff add one tablespoon of vegetable broth at a time until it comes together to form a firm dough ball.
Knead the dough for 10-12 minutes using a stand-up mixer and dough hook or knead it by hand on a clean dry cutting board with a light dusting of garbanzo flour.
Shape the kneaded dough into a smooth long loaf. Wrap it tightly in cheesecloth and tie the ends.
Add 8 cups of vegetable broth, the molasses, tamari, bay leaf, whole peeled garlic cloves, and whole onion to the large skillet that was used earlier to sauté the onions and mushrooms, bring it to a boil. Transfer the roast into the broth and simmer 60-70 minutes turning it every 10 minutes to cook evenly. Remove from the broth to cool.
Preheat the oven to 375 degrees. In a small bowl, combine the finely chopped herbs, garlic, salt, pepper, and olive oil, stir to combine.
Line a baking sheet with parchment paper. Transfer the roast onto the baking sheet and coat it by pressing the herb mixture onto all sides. Place the roast in the oven and bake for 25-30 minutes.
Remove the onion, bay leaf, and garlic cloves from the remaining simmering broth. Strain the broth through cheesecloth into a small saucepan. Add 3 tablespoons of balsamic vinegar and reduce it to thicken it into a glaze. Turn off the heat and stir in the vegan butter, transfer to a gravy boat for drizzling over the meat when serving.
www.newoptionsfoodgroup.com
New Options Food Group
Combine the horseradish and vegan mayo in a small bowl. Stir to combine.
Cool the roast for 15-20 minutes before slicing. Serve with a drizzle of the glaze and side of creamed horseradish. Goes great with vegan mashed potatoes or roasted vegetables. Leftovers can be sliced and used to make sandwiches.
Recipe courtesy of Liz Gary. For information on free community classes and special events visit www.newoptionsfoodgroup.com
New Options Food Group
Combine the horseradish and vegan mayo in a small bowl. Stir to combine.
Cool the roast for 15-20 minutes before slicing. Serve with a drizzle of the glaze and side of creamed horseradish. Goes great with vegan mashed potatoes or roasted vegetables. Leftovers can be sliced and used to make sandwiches.
Recipe courtesy of Liz Gary. For information on free community classes and special events visit www.newoptionsfoodgroup.com
Easy Cheesy Vegan Scalloped Potatoes
Tracy Childs
serves 4 (large servings)
1 1/2 cups unsweetened non-dairy milk
3-4 cloves garlic
1/4 tsp each sea salt and black pepper (plus more to taste)
1 teaspoon onion powder
2 1/2 tablespoons cornstarch or arrowroot
1/2 cup red bell pepper, chopped (about ½ of a medium pepper)
1 tablespoon lemon juice
4 tablespoons nutritional yeast
2-3 large Yukon gold potatoes (very thinly sliced) about 5 cups
2 tablespoons vegan parmesan cheese (see recipe below)
1/4 tsp paprika- smoked or regular
Spike Seasoning to taste – optional
Fresh parsley, rosemary or chopped scallions for garnish (optional)
Preheat oven to 350.
Lightly grease, or line with parchment paper – a 9-10 inch square or round casserole dish.
Place the milk, garlic, salt, black pepper, onion powder, cornstarch, bell pepper, lemon juice, nutritional yeast in a blender and blend until smooth.
Place a splash of the blended sauce on the bottom of the baking dish. Layer about 1/3
of the potatoes evenly in the dish then pour about 1/3of the creamy cheesy sauce on
top and spread to cover the potatoes. Add another 1/3 of the potatoes the same way
and pour more sauce. Follow with the remaining potatoes and sauce and spread the
sauce to cover. Sprinkle the listed dry seasonings between layers if you like.
Sprinkle the top with Spike Seasoning, paprika, parsley and/or vegan parmesan
cheese.
Cover the dish and bake 20 minutes or until the sauce is starting to bubble.
Uncover and add bake for another 30-40 minutes until potatoes are soft and top is
slightly brown on top.
To garnish top with fresh parsley, rosemary or chopped scallions.
1 1/2 cups unsweetened non-dairy milk
3-4 cloves garlic
1/4 tsp each sea salt and black pepper (plus more to taste)
1 teaspoon onion powder
2 1/2 tablespoons cornstarch or arrowroot
1/2 cup red bell pepper, chopped (about ½ of a medium pepper)
1 tablespoon lemon juice
4 tablespoons nutritional yeast
2-3 large Yukon gold potatoes (very thinly sliced) about 5 cups
2 tablespoons vegan parmesan cheese (see recipe below)
1/4 tsp paprika- smoked or regular
Spike Seasoning to taste – optional
Fresh parsley, rosemary or chopped scallions for garnish (optional)
Preheat oven to 350.
Lightly grease, or line with parchment paper – a 9-10 inch square or round casserole dish.
Place the milk, garlic, salt, black pepper, onion powder, cornstarch, bell pepper, lemon juice, nutritional yeast in a blender and blend until smooth.
Place a splash of the blended sauce on the bottom of the baking dish. Layer about 1/3
of the potatoes evenly in the dish then pour about 1/3of the creamy cheesy sauce on
top and spread to cover the potatoes. Add another 1/3 of the potatoes the same way
and pour more sauce. Follow with the remaining potatoes and sauce and spread the
sauce to cover. Sprinkle the listed dry seasonings between layers if you like.
Sprinkle the top with Spike Seasoning, paprika, parsley and/or vegan parmesan
cheese.
Cover the dish and bake 20 minutes or until the sauce is starting to bubble.
Uncover and add bake for another 30-40 minutes until potatoes are soft and top is
slightly brown on top.
To garnish top with fresh parsley, rosemary or chopped scallions.
Nut Parmesan
Recipe by Tracy Childs of Veg-Appeal
1/2 cup whole or slivered or sliced Brazil nuts, almonds or any other nut or seed
1/2 cup nutritional yeast flakes
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt1. Add all ingredients and blend to grind.
2. Remove to a container and store in the refrigerator
Recipe by Tracy Childs of Veg-Appeal
1/2 cup whole or slivered or sliced Brazil nuts, almonds or any other nut or seed
1/2 cup nutritional yeast flakes
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt1. Add all ingredients and blend to grind.
2. Remove to a container and store in the refrigerator
Store in the refrigerator
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