Preparation Time: 60 minutes
Cooking Time: 75 minutes
How many days before Christmas can this be prepared/made: 3 days
This is a new series I will be producing over the next few weeks and is a guide on how to make an entirely vegan Christmas dinner, including some starters, desserts and extras thrown in.
The idea is to make a separate part of my of my site and then each year, I will update with various regional additions and new recipes. Therefore, this being the first year, I am going to go with a totally traditional British Christmas dinner. Traditional for me as I was born and raised in England. Therefore, roast stuffed turkey, cranberry sauce, roast potatoes, carrots, parsnips, spiced cabbage, gravy and of course, not forgetting the brussel sprouts! Come back next year for an American alternative but for this year, it is food from my heart and at Christmas, that is British…
Because of the increased posts, there will be less babbling by me (except for this one which is an insane amount of babble!), a Christmas mega mix to get you through (I apologise for nothing) and 3 posts a week instead of my usual 2. We have a lot of dishes to get through before December 25th!
I fricking LOVE Christmas. Not so much since moving to Australia – hot Christmases are not normal and feel totally wrong. Aussies bang on about how much better it is to have Christmas in Summer, but you just have to look at the absolute total lack of effort put in to realise it is not really a treasured thing here. As of Boxing Day though, the summer weather sure does feel good and my homesickness is eased! Haha
But I LOVE Christmas – families, booze, presents, Slade, arguments, Only Fools and Horses, James Bond, The Pogues, Christmas number 1, bucks fizz, trees, Eastenders, radio controlled cars, grandads fallen asleep, East 17, Wham, pint down the local, walk the dog, monopoly, cheating brother, brandy, Christmas pud, crackers, leftover sandwiches, bubble and squeak, snowball fight where some little blighter will put a stone in the snowball. OK not so much the last one, but the first lot REALLY give me nostalgia and homesickness. I said it before but I apologise for nothing, I LOVE Christmas and at 36, I don’t care what anyone says!
Oh and baby Jesus has something to do with it too if that is your thing….
I PROMISE I will stop banging on now until 2017. It will be all business from here….
Right, kicking off is a stuffed seitan recipe. Probably the most fiddly out of all the food to come, so you may want to give it a go a couple of times before. If not, you should get through just fine. It is based around a chicken style seitan I make and in my opinion, is FAR better than any of the store bought ones that are always ridiculously priced and taste mediocre at best.
I have opted for baking to save some stove space. The outcome is slightly drier than boiling, but, the gravy will sort that out. If you like it moist though, feel free to simmer the wrapped seitan in water for 45 minutes to an hour instead.
Now try and ignore the fact you are eating a food called seitan on a holiday celebrating the birth of Baby Jesus!!! On that note, good luck with it and Happy Christmas!
Oh and yep, these make great sandwich leftovers too.
Serves 6 – 8
- 2 cups vital wheat gluten
- ½ cup nutritional yeast
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon chicken seasoning (chicken salt)
- 1 teaspoon black pepper
- 1 small onion, diced
- 400g can cannellini beans, drained and rinsed
- 1 cup chicken style stock
- 2 tablespoons soy sauce/tamari
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 onion, diced
- 1 stalk celery, diced
- 2 cloves garlic, chopped
- ½ orange, juiced plus the rind
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- small handful fresh sage, chopped
- ½ cup chicken style stock/vegetable stock or water
- ½ cup, dried cranberries
- 1 cup breadcrumbs, recipe here
- Start by preparing your seitan. Add the wheat gluten, nutritional yeast, garlic powder, paprika, chicken salt, cayenne pepper and black pepper to a large bowl. Whisk everything together
- In a frying pan, add a little oil and fry the onion until it has softened, about 5 minutes
- Add to a blender along with the beans stock, soy sauce/tamari and olive oil and blend until you have a loose bean paste
- Now make the stuffing
- Using the same frying pan as before, add another tablespoon of oil and fry the onion and celery for 5 minutes
- Add the garlic and fry for 2 further minutes
- Add all the herbs and grate the rind of the orange
- Add the stock and simmer until it has reduced quite a bit. This should take about 5 minutes
- Add the breadcrumbs and stir well
- Squeeze in the orange juice and season with salt and pepper
- Now back to the seitan. Turn on your oven to 180 degrees celsius
- Pour in the bean paste to the flour mixture, stirring as you go
- When everything is in, kneed the dough in the bowl until all the flour is absorbed. It should be quite easy to kneed. If it is too dry, add some water
- Transfer to a clean surface and kneed for 2 minutes
- Lay one large piece of cling film on the surface, put your dough on it and then add another piece of film on top
- Using a rolling pin, roll until you have a long thin piece of dough about 30 cm wide and about ½ inch thick
- Remove the film and spoon in the stuffing, like shown in the photo
- Roll the seitan over the stuffing and pinch together the loose ends,
- Wrap tightly in foil and transfer to a baking tray. Place in the centre of the oven and cook for 75 minutes, turning 90 degrees every 15 minutes
- Get it into ya!
Christmas “The Collection”
Time to stop being a miserable git. It’s Christmas. Carols are not my thing but Christmas songs are excellent! Ha
This album won’t change for the duration of this series. I mean, why the hell would it?????