|All sliced with lots of Cranberry BBQ sauce!!|
Ok, people. It is Saturday and that means it is time for a recipe! I know that Thanksgiving is over, but the holidays are in full swing. Christmas and New Years will both be here before any of us know it, so there are still occasions when you will be making and eating those vegan roasts, such as Tokurky.
As I stated in my last post, if you don’t do SOMETHING with these little seitan footballs, they can be a little heavy and dull. Fortunately, it is easy to invest just a few ingredients and a little time to turn them into something special. This last week I made my vegan roast a little extra special with a root beer marinade (Yes, THAT root beer) and a homemade cranberry BBQ sauce. It was a little out of the ordinary, but for the most part vegans are more comfortable with the non-traditional foods than others.
Root Beer Marinade for a vegan roast
Enough for 1 vegan roast
9 X 4 glass bread pan2 bottles of high quality root beer
1 cup diced shallot or 1 cup diced red onion with 4 cloves of minced garlic
½ a red bell pepper, diced
½ a green bell pepper, diced
1 tablespoon whole yellow mustard seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 teaspoon salt
Dice the shallot or dice the onion and mince the garlic.
Bash the mustard, coriander seeds, and peppercorns with a mortar and pestle or grind quickly in a spice grinder and add.
Add the vegan roast to the pan.
Add the shallot, bell pepper, and spices.
Carefully use the root beer to fill the pan up about 1 inch from the top of the pan.
Place plastic wrap on top and allow to marinade about 6-8 hours.
Turn it over and marinade on the other side an additional 6-8 hours.
Remove plastic wrap and preheat oven to 350 degrees.
Bake for 1 hour.
Carefully, turn your vegan roast over, and cook the other side an additional hour.
Remove vegan roast and serve.
Cranberry BBQ Sauce
Makes about 2 cups
1 tbsp coriander seeds
1 tbsp white peppercorns
1 cup of minced shallots
4-6 cloves of garlic
1 package of fresh cranberries, about 12 oz
1 cup of juice, such as apple, grape or orange
1 cup of brown sugar
2 tbsp molasses
1 tsp sea salt
1 tsp fresh grated nutmeg
In a pan over medium heat toast the coriander seeds for about 30 seconds until you start to smell them. Remove from heat.In a coffee grinder or mortar and pestle grind the mustard seeds, peppercorns, and coriander until powdered.
Mince the shallots and garlic.
Heat a small saucepan over medium heat and add the shallots.
Cook until translucent.
Add the garlic.
Cook for about 30 seconds until you smell the garlic.
Add the juice, cranberries, brown sugar, spices, molasses, sea salt, and fresh nutmeg.
Reduce heat to medium low and simmer until the cranberries pop.
Reduce heat to low then simmer and cook for about an hour, stirring occasionally.
Remove from heat, mash or puree.
Cool and serve.