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| node: | Introducing Vegetables Wellington, the Plant-Based Vegan Roast Even Meat Eaters Will Want |
| template: | 4 |
| parent: | Vegetarianske sessions a recepty |
| owner: | krvsh |
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| created: | 19.11.2014 - 00:16:40 |
| updated: | 19.11.2014 - 00:17:37 |
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cwbe coordinatez: 101 63564 63588 64257 7762250 ABSOLUT KYBERIA |
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| you: | r, |
| system: | public |
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2 ❤️
Chcem aby ma tento typek lubil a varil mi. Vela.
Coming up with a vegan holiday roast is a daunting task! It can't just take the place of the turkey or the prime rib nutritionally, it's got to cover all of those mental bases as well. Not only does it have to taste spectacular, but it's got to look stunning at the center of the table, with rich, deep flavors that scream fall and winter. What I ended up with was a vegan roast that is so pretty, so mouth-watering, so packed with flavor and texture that even the hardcore carnivores at the table will want to make room on their plate for a slice, perhaps even instead of that turkey. I call it Vegetables Wellington.
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http://www.seriouseats.com/2014/11/the-food-lab-introducing-vegetables-wellington-vegan-holiday-roast.html
A word of warning: this recipe is a big project. This is quite possibly the most involved recipe I've ever written. It's an all-day recipe that you'll want to grab a couple friends to help out. You'll roast, you'll sauté, you'll simmer, you'll braise, you'll dehydrate, you'll smoke, you'll layer, you'll assemble—you'll use basically every cooking technique I can think of. If you're the kind of person who's content with grabbing a Tofurky and throwing it in the oven, this is not the recipe for you. If you enjoy eating but not cooking, this is not the recipe for you. But if you, like me, love getting your hands dirty, if you find pleasure in seeking out good ingredients and handling them with care, and if picking herbs on a Saturday afternoon is your idea of a good time, then, my friends, come with me; we've got some serious cooking to do.
Coming up with a vegan holiday roast is a daunting task! It can't just take the place of the turkey or the prime rib nutritionally, it's got to cover all of those mental bases as well. Not only does it have to taste spectacular, but it's got to look stunning at the center of the table, with rich, deep flavors that scream fall and winter. What I ended up with was a vegan roast that is so pretty, so mouth-watering, so packed with flavor and texture that even the hardcore carnivores at the table will want to make room on their plate for a slice, perhaps even instead of that turkey. I call it Vegetables Wellington.
.
http://www.seriouseats.com/2014/11/the-food-lab-introducing-vegetables-wellington-vegan-holiday-roast.html
A word of warning: this recipe is a big project. This is quite possibly the most involved recipe I've ever written. It's an all-day recipe that you'll want to grab a couple friends to help out. You'll roast, you'll sauté, you'll simmer, you'll braise, you'll dehydrate, you'll smoke, you'll layer, you'll assemble—you'll use basically every cooking technique I can think of. If you're the kind of person who's content with grabbing a Tofurky and throwing it in the oven, this is not the recipe for you. If you enjoy eating but not cooking, this is not the recipe for you. But if you, like me, love getting your hands dirty, if you find pleasure in seeking out good ingredients and handling them with care, and if picking herbs on a Saturday afternoon is your idea of a good time, then, my friends, come with me; we've got some serious cooking to do.