How are you feeling about the approaching holiday season? Do you worry about the temptation of holiday treats? Do you stick firmly to a plant-based diet? Or… do you indulge? I’d love to know how you feel about the food around this time of year. Drop me a line and let me know!
Today I want to share something that will be a hit at your upcoming holiday dinners! It’s a take off of an entrée I’ve made in the past for holiday family meals that everyone loves: a roulade, made with a phyllo pastry dough, and it’s a hit among the meat-eaters every time.
But it is safe to say it is not healthy, given the phyllo dough, even though it is vegan. And so, I have been thinking about how to create something even better with the incredible fillings of the original recipe, which are whole foods, plant-based and oil free. Last week it all came together. I bought 6 portobello mushrooms and put together the fillings from the original roulade. It was a very successful experiment, and so I am happy to share with you an absolutely delicious dish that would be perfect for a plant-based holiday meal. If you are looking for a yummy plant-based option, look no further. I’ve got you covered! Check this out:
First you will have to make the two fillings separately.
1. Hazelnut Stuffing
200 gm roasted hazelnuts
1 medium onion, roughly chopped
1 to 2 cloves garlic, roughly chopped
2 tbsp flat leaf parsely, roughly chopped
1 to 2 tsp fresh rosemary
2 to 3 sage leaves, or half a teas dried sage
2 tbsp bread crumbs
sea salt to taste
Toss all ingredients into a food processer and pulse until crumbly (not completely mashed)
2. Mushroom and Curried Lentil Stuffing
16 white button mushrooms, finely chopped
1 medium sized white onion, finely chopped
2 cloves garlic, finely chopped
3/4 cup lentils (I use canned, rinsed well)
1 1/2 tbsp tomato paste
1 teas paprika
1 teas curry powder
sea salt to taste
2 tbsp sun dried tomatoes
1/8 cup water
In a large pan, sauté the onions and garlic in vegetable broth or water. Add the tomato paste and all the spices. Mix well and stir in the mushrooms. Simmer until mushrooms yield their juices. Add remaining ingredients and allow to cook for 10 minutes. Add salt to taste.
Stuffing the portobellos: remove stems and place mushrooms underside up on a large baking sheet. Spoon the mushroom stuffing generously into the mushroom caps and top with the nut mixture. divide the fillings evenly among the portobellos. Pour about a 1/4 cup of veggie broth into the baking pan and place in the oven at 375 degrees. Bake until the nut stuffing top is golden brown, about 25 minutes. (makes 6 stuffed Portobellos (maybe 7!)
(this recipe is modified from the original by the Elated Vegan.)
Your guests will love this!