Hazelnut Cranberry Roast En Croute
- 2 ½0.6252 ½ kg potatoes cooked
- 25062.5250 ml plant-based drink
- 307.530 g butter_en vegan
- salt and pepper
- 10.251 kg brussel sprouts washed
- 20.52 tablespoons vegetable oil
- salt and pepper
- 20050200 g cranberries frozen or fresh
- 30.753 tablespoons sugar
- 10.251 teaspoon cornstarch
- 10.251 tablespoon water
- 10.251 package Organic Veganz Dark Gourmet Sauce
- 25062.5250 ml cold water
For the roast, preheat oven to 400° F. Remove the plastic packaging and place the roast on a sheet pan in the center of the oven - reshape pastry if needed.
Bake for 1hr. 10 minutes until internal temperature is 160° F and pastry dough is golden brown.
Meanwhile, stomp the pre-cooked potatoes, then mash them with a fork or blender. Season with salt and pepper. Slowly add the soy milk and mix until smooth. Stirr in softened vegan butter and continue to stomp until the butter is fully folded in. Season to taste with a pinch of nutmeg.
For the brussel sprouts, boil the sprouts in hot salt water for 5 minutes, then drain and put aside. Heat the vegetable oil in a pan and fry the brussel sprouts on high heat. Reduce heat, season to taste with salt and pepper, then take off the stove.
For the cranberry sauce, cook the cranberries and sugar in a small pot for about 3-4 minutes. Add the starch and 1 tablespoon of water, mix and let simmer for 1 minute, then put aside.
For the gravy, mix the powder with the water, then cook at medium heat while stirring constantly. Let simmer for 1 minute, then turn off the heat and optionally add some red wine and soy cream.
Take the roast out of the oven and let cool for 15 minutes. Cut into slices and serve with mashed potatoes, brussel sprouts, cranberry sauce and gravy.