- Long hair, don't care.
Short hair, don't care.
- Mustache, don't care?
- Long mustache, don't care.
- Today on The Edgy Veg it is all about that pass me another
helping so I can eat myself into a food coma holiday roast
and stick around till the end of the video
because we're inviting you to our
very very special holiday dinner party.
(upbeat jazz music)
Signs of the holidays are all around us.
Pipers piping, bells jingling,
Charlie Brown's seasonal depression,
and my favorite, eating.
I've collaborated with Silk, who's sponsoring this video,
to bring you my recipe for a very festive
pastry-wrapped, side dish stuffed succulent holiday roast.
Obviously we love Silk Unsweetened Almond
and use it from everything
to coffee and smoothies to cooking.
They've recently come out with Cultured Coconut
and I've just been dying to put it
into a sweet potato mash recipe.
I've already gone ahead and done the stuffing
and the cranberry sauce and you can get
the recipe to both of those on my blog.
So let's get started on making the sweet potato mash first.
So I just have three sweet potatoes here.
This is going to be a lot more than you need
for the actual roast part, but I like to have
sweet potato mash as a side.
I'm just gonna peel three sweet potatoes.
If you have kids around for the holidays,
get them to do this.
They're helping and you get to give them
all the jobs that you don't want to do.
I have magically peeled all of my sweet potatoes
in a matter of seconds.
Aren't you proud of me?
Now I'm just gonna cut these guys into cubes
and we're gonna roast them in the oven,
so turn your oven to 450 degrees
and cut up your sweet potatoes.
So we're just gonna add them to some foil.
Now I'm going to add some thyme.
I put these guys onto a baking pan
and I'm just gonna cook them for, like, 30 minutes.
While we're waiting for this,
we're gonna make our seitan.
To make your seitan, you're gonna need a large bowl.
I have one here.
I have two cups of vital wheat gluten in it.
Into that, I am going to add
half a cup of nutritional yeast,
one tablespoon of garlic powder,
one teaspoon poultry seasoning,
one tablespoon of onion powder,
half a teaspoon white pepper, half a teaspoon salt,
a teaspoon of thyme, one tablespoon dried sage,
and one teaspoon of paprika.
Whisk this until your heart is happy.
Okay, my heart's happy.
So we're gonna set this aside or behind
and we're gonna do the wet ingredients now.
To make this super meaty, we have the vital wheat gluten,
but I'm also going to add some pinto beans
and this is just gonna give it a nice chewy texture as well,
along with some vegetable broth and tahini,
so it has lots of moisture and fat
just like a regular meat would.
So we're just gonna process all of that
in this food processor.
We have our bean mixture thing with the tahini
and then we have our dry ingredients here.
So we're just gonna make a well or a hole in the middle.
I'm just gonna pour it into the middle while mixing it.
Then it should come together.
If it ends up too watery, just add more seitan flour.
Okay, I'm just gonna get in here with my hands.
Okay, I'm gonna cover this guy with Saran Wrap
and we're gonna get back to those sweet potatoes.
All right, ooh, look at these.
They look so good.
The quickest way to do this, I mean,
you could use a potato masher,
but I love to use my food processor as much as possible,
so we are just going to go ahead
and make mashed potatoes in the food processor.
Now we're going to add some buttery spread.
This is gonna help make this nice and fluffy.
A pinch of salt.
To give these sweet potatoes
a really nice creamy consistency,
I'm going to use half a cup of this Silk Cultured Coconut.
I've seen some mashed potato recipes
get out of hand over the holidays,
but Silk Uncultured Coconut
is an awesome alternative to dairy
because it has no added sugar and zero cholesterol.
You always wanna go in about halfway through
and just taste test it, make sure that
it doesn't need a little bit more salt or pepper or spices.
Mm.
Just a pinch more salt and then we'll be good to go.
Now we're going to roll out our seitan,
but first we have to create a surface
so that we can put all the stuffing
in between the dough and roll it up.
So take two pieces of aluminum foil
and lay them horizontally and two pieces vertically
so that you can wrap it up easily.
Craft time with Candice from The Edgy Veg.
(chuckles) Looks like something that one of those
paranoid people would make a helmet out of.
Now we've made our working surface, we're gonna move it.
Now we're going to roll out our dough.
So just add a little bit of vital wheat gluten
to a cutting board or a flat surface.
Stick this guy on your surface
and we're just going to roll it out
and this is going to take some time.
Try your best to make it somewhat rectangular in shape.
I'm just gonna start with the cranberry sauce,
just a little bit, not everyone loves cranberry.
Just on the bottom here, oops, stay, stay.
Now we're going to add the sweet potato
and make sure that when you're doing this,
that you're leaving a couple inches at either end,
and now we're going to add the stuffing.
Stuff yourself.
All right, here comes the hard part
and we're gonna do this together.
All we have to do now is just roll this up and over,
keeping the filling on the inside
and rolling it really really really tightly.
One, two, three, go.
We're doing it.
We're really doing it.
Pinch the sides so that nothing falls out
and then keep rolling.
Pinch the top.
If you accidentally made any holes, just cover them up.
I mean, the shape all comes together in the rolling
with the tinfoil, so don't worry about it too much.
Now we're going to do the exact same thing that we just did,
but with the aluminum foil.
Then you wanna twist the ends,
kind of like a big giant candy.
This thing is going to expand,
so you wanna make sure it's nice and tight
and now we're just gonna put this guy onto a baking sheet.
Put it into the oven for an hour.
If it's really hard and expanded and tough,
it's ready to go.
If it's not, check it every 15 minutes
until you hit an hour and a half
and then it will be done.
To make our au jus, first we have to melt
some vegan buttery spread.
We're going to add shallots
and cook those until translucent.
Now we're going to add our vegetable broth.
We're gonna turn up the heat and bring it to a boil.
Now that it's reduced a little bit and it's bubbling,
we're gonna add a little bit more buttery spread.
Now we're going to add some wine.
Then we're going to let that boil back up
and reduce a little bit more.
We're going to add another pat of buttery spread.
Turn down the heat to a low simmer.
Now while we're mixing, we're slowly going to add
a little bit of corn syrup mixed with water.
Mix that together until you get a thick sauce.
All right, it's been an hour.
Let's check on this guy.
It almost looks like a giant Tootsie Roll.
It looks so good.
We have our seitan roll, which we are going to rum,
rum?
Hum?
We are actually going to roll this in puff pastry,
but it needs to cool down first
or else it's just going to melt the puff pastry.
We're gonna let this sit here for about 15 to 20 minutes.
Okay, so we've let our log cool down a little bit.
Now we're going to get our puff pastry.
I found this vegan puff pastry,
which is accidentally vegan because they use oil.
So there's a lot of accidentally vegan stuff out there.
Clearly, this is not big enough for this guy,
so I'm just gonna roll it out a little bit.
They do puff up quite a bit, this dough does,
hence it being called a puff pastry.
So we do want it to be pretty thin,
so we're just gonna roll this out,
cover this thing completely.
Just pinch the ends.
Now we're just going to put it into the oven
for about 20 minutes or until it's golden brown.
Let's cut into it and see what it looks like.
Come on, come on.
Woo.
I don't care what anybody says.
This bad boy is all Mariah Carey
wants for Christmas this year.
Let's add a little bit of au jus to that
and call our official carnivore-approved taste tester.
- I cannot wait to get into this.
Mm.
- And?
- So good.
This is most definitely carnivore approved
(people applauding) and I guarantee you,
you will love this.
Hold on, hold on, Candice.
We need to try these Silk Cultured Coconut mashed potatoes.
- Okay, so try them.
- Wow, these are super good.
Actually, these remind me of Christmas as a kid
'cause my mom used to make something just like that.
- Well guys, I hope you enjoy this recipe as much as we do.
Make sure that you check out my friend Lauren's recipe
over at Hot For Food.
I know she cooked up a really decadent treat for you guys,
so make sure you head over there when you're done with us
and as a bonus recipe, you also should click on the link
in the description box below to check out Nikki
from HealthNut Nutrition's scalloped potato recipe.
That's a well rounded Christmas dinner.
- Yeah, I wish I was invited to attend
your girls livestream holiday party, Candice.
- Yeah, yeah, but you're not.
On Friday, we are hosting a holiday potluck
and you guys are invited.
Lauren and myself will be hosting a holiday livestream
with our friend Nikki from HealthNut Nutrition,
featuring all of the recipes that we've made using Silk
and we're gonna be eating, duh,
making cocktails, and answering your questions.
No boys allowed.
- Well, for all of you guys, do not forget to make sure
you have the bell notification on
so you get notified for their exclusive dinner.
Leave all of your burning questions
in the comment section below for the ladies to answer.
I will not be answering this time.
- All of the details for the holiday party
and more will be in the description box below.
Bye.
- Bye.