Today’s recipe is a delicious vegan recipe, very easy to prepare, ideal for this Christmas and for the whole family. Whether you are vegan or not, you are going to love it. Enjoy this Christmas recipe for vegan beef round with mashed potatoes.
It consists of a round of vegan “meat” accompanied by mashed potatoes and mushroom sauce with dates.
Christmas Recipe: Vegan Beef Round with Mashed Potatoes
For the vegan meat round you need:
- 1 cup of cooked lentils.
- 1 large onion chopped.
- 200 gr. of mushrooms, previously cut into slices.
- 2 carrots cut into small pieces.
- 2 cups of whole wheat spelled flour (we added it to a bowl).
- 1 cup of soy drink.
- Salt, pepper and sweet paprika.
- Garlic powder.
- Dried chives.
- English sauce.
- 1 envelope of baking yeast.
- 1 rectangular baking pan. Baking paper.
Preparation:
- Sauté the onion and carrot first and then add the mushrooms.
- Add salt, pepper and garlic powder.
- Once sautéed, pass through the processor to chop a little more, but leaving pieces (it should not become a paste).
- Grind the cooked lentils adding water until it becomes a homogeneous paste and add to a bowl. Add a splash of Worcestershire sauce, 1 splash of olive oil and the sautéed vegetables and mix everything very well.
- In another bowl we will add 2 cups of whole wheat spelled flour, 1 envelope of baking yeast, sweet paprika, chives, 1 cup of soy milk and mix very well. Then we add the vegetables and mix everything very well until creating 1 homogeneous mass. Add salt to taste.
- Add the final dough to 1 rectangular baking mold (place baking paper first so it doesn’t stick).
- Place in the oven at 200º and bake for 25 minutes.
- It should look like bread (like a round of meat).
- Take out and cut into large slices (at least part) to serve.
For the mushroom sauce you need:
- 1 onion chopped.
- 100 gr. of mushrooms cut into thin slices.
- 1 minced garlic.
- 1 splash of Worcestershire sauce.
- Salt, pepper.
- 1 splash of vegetable broth or water.
- 2 teaspoons of cornstarch.
- 1 teaspoon vegan butter.
- 1 splash of extra virgin olive oil.
Preparation:
- Sauté the garlic, onion and cut mushrooms. Add salt, pepper and a splash of Worcestershire sauce.
- Add a splash of vegetable broth.
- Cover and cook over low heat for 5 minutes.
- Add 2 teaspoons of cornstarch and stir until thick.
- Add 1 teaspoon of vegan butter.
For the date syrup you need:
- 6 Medjoul dates pitted and soaked in ¾ glass of water for 6 hours.
Preparation:
- Blend everything very well until you get a jam-like texture.
For the mashed potatoes you need:
- 4 large potatoes peeled and cut into quarters. Steam and add to 1 bowl.
- Add salt and ground black pepper.
- Drizzle of olive oil.
- 1 splash of soy milk.
Preparation:
- Add everything to 1 bowl and mash very well until you get a mashed potato texture.
Finalmente, lo serviremos en una bandeja grande. Colocamos el redondo vegano en medio y el puré de patatas al lado. Serviremos las 2 salsas aparte para que se puedan añadir después encima de las lochas de redondo y puré.
¡Felices fiestas de parte de todo el equipo de Alkaline Care!
