Gourmet Vegetarian Winter Recipes

Recipes originally published at Mercy For Animals website.

Wheatmeat Roulade With Chestnut "Sausage" Stuffing
For the Wheatmeat Roulade:

• 1 package Harvest Direct seitan Quick Mix (or 1/3 lb. instant gluten flour mixed with water)
• 1/2 cup (100 ml) soy sauce
• Chestnut "Sausage" Stuffing (recipe follows)

For the Chestnut "Sausage" Stuffing:

• 1 Tbsp. vegetable oil
• 1 small onion, minced
• 1 stalk celery, minced
• 1/2 tsp. dried thyme
• 1/2 tsp. dried sage
• Salt and pepper, to taste
• 1/2 small loaf whole-grain bread, diced
• 1 package (200 g) cooked vegetarian sausage, crumbled
• 1 cup (240 g) cooked shelled chestnuts (fresh or canned)
• 1/4 cup (4 Tbsp.) minced parsley

For the Wheatmeat Roulade:
Prepare the seitan mix according to the package directions. After kneading, place the raw seitan in a shallow bowl and marinate in the soy sauce for several hours or overnight. Roll out the raw seitan with a rolling pin until it is about 1/4-inch thick. Spread the surface of the seitan with stuffing. Roll up in a "jelly roll" fashion and place seam side down in an oiled, shallow baking pan. Pierce with a fork in several places. Add 1/2 cup water to the soy sauce used to marinate the seitan and pour over the roulade for basting. Bake uncovered at 375 degrees F for 30 to 40 minutes, basting every 10 minutes. The roulade is done when the surface is browned and glossy. Cut into 1/4- to 1/2-inch slices and serve with mushroom gravy.

For the Chestnut "Sausage" Stuffing:
Heat the oil in a large sauté pan over medium heat. Add the onion and celery and cook, covered, until softened, about 5 minutes. Add the thyme, sage, salt and pepper and stir well to combine. Transfer the mixture to a large bowl and add the bread, vegetarian sausage, chestnuts and parsley. Mix well. If the mixture is too dry, add a small amount of water or vegetable stock and adjust the seasonings to taste. The stuffing is now ready to be used in recipes, or transfer it to a casserole dish and bake at 350 degrees F for 30 minutes. Makes 6 to 8 servings.

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Citrus Coconut-Kabocha Bisque (Courtesy of Christy Morgan, author of Blissful Bites)
Ingredients:

• 1 tablespoon coconut oil
• 1 medium kabocha squash, seeded and cubed
• Pinch sea salt
• 1 orange, zested and juiced
• 5 or more cups filtered water
• 1 can (13½ ounces) coconut milk
• Pinch white pepper
• Fresh herbs, for garnish
• Sea salt, to taste

Heat oil in medium stockpot. Sauté the kabocha with sea salt for about three minutes, covered, stirring occasionally. Add a little water if the kabocha starts to stick to the pan. Add orange zest and juice. Sauté for two more minutes. Add water and coconut milk and bring to boil. Simmer until kabocha is very soft (about 20 minutes). Purée with immersion blender right in the pot or in batches in a regular blender (return to pot when finished blending). Add pepper and sea salt to taste. Serve hot garnished with herbs. Makes 7 to 8 servings.

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Radicchio Salad with Figs & Pomegranates (Courtesy of Claudia Pillow, author of The Gluten-Free Good Health Cookbook)

• 1 radicchio, washed and torn into small pieces
• 1 small curly endive lettuce, washed and torn into small pieces
• 2 navel oranges (medium size), peeled and cut into segments
• 1/2 small red onion, thinly sliced into rings
• 8 small fresh figs, quartered
• 1 tablespoon extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1/8 teaspoon ground cinnamon
• 2 tablespoons fresh orange juice
• 1 teaspoon finely minced fresh ginger
• Sea salt and fresh ground pepper to taste
• 2 pomegranates, sliced and seeds scooped out
• 1 3.5 ounce bag pecan halves

In salad bowl, place radicchio, endive, orange segments, onion and figs. In small food processor or bowl, combine oil, vinegar, cinnamon, orange juice and ginger. Season to taste with salt and pepper. Pour vinaigrette over salad and toss lightly. Top with pomegranates and pecans. Serve immediately. Serves 4.

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Green Beans with Fresh Cranberries

• 1/2 lb. green beans, trimmed and cut on the diagonal
• 2 Tbsp. vegan margarine
• 1 cup cranberries
• 1 clove garlic, minced and pressed
• 2 Tbsp. fresh parsley, chopped
• 1 Tbsp. fresh tarragon, chopped
• Sea salt and freshly ground black pepper, to taste

Bring a pot of salted water to a boil. Add the beans and cook for 3 to 4 minutes. Drain the beans in a colander and hold under cold running water to stop the cooking process. Blot the beans with a paper towel to remove the excess water. Put the beans into a dry skillet and heat over medium heat until the remaining moisture on the beans evaporates. Stir in the margarine, cranberries, garlic, parsley, tarragon, salt, and pepper, tossing to coat well. Cook until heated through. Makes 4 servings.

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Raw Pumpkin Pie (Courtesy of Susan O'Brien, Founder of Hail Merry)

Crust:

• 2 cups walnuts
• 1/2 cup pitted dates (presoaked for 1 hour in water and drained)
• Dash of sea salt

Blend the crust ingredients in a high-speed blender or food processor, then evenly distribute in the bottom of a pie plate.
Filling:

• 2 cups shredded pumpkin, butternut squash, or sweet potato flesh
• 1 cup pitted dates (presoaked for 1 hour in water and drained)
• 1/2 cup soaked, thoroughly-washed Irish Moss
• 2 teaspoons cinnamon
• 1 teaspoon freshly diced ginger
• 1 teaspoon nutmeg
• 1 tablespoon coconut oil
• 1/4 teaspoon vanilla
• 1/4 cup almond milk

Cut the pumpkin into 1-inch cubes and place in a high-speed blender (Vitamix) or food processor until finely shredded or chopped. Add remaining ingredients and blend until smooth. Add more almond milk if necessary. Batter should be creamy. Pour into crust and chill in refrigerator for 30 minutes before serving.
 
Note: Roulade photo courtesy of veganyumyum.com