(upbeat music)
- Okay, guys.
Thanksgiving is right around the corner
if you're in America.
In Canada, we just had ours not too long ago.
And there's a lot of things you have to cook.
So, to make things easier on you,
today, I'm gonna show you how to take a store-bought,
vegetarian, vegan-friendly Thanksgiving loaf,
or Christmas loaf or whatever, and just elevate it.
Hey guys, Candace, the Edgy Veg,
and today, I'm going to show you
how to take your ordinary, vegetarian...
this is a Tofurky, but whatever your favorite vegan
or vegetarian holiday loaf is,
and make it just a bit better.
I'm not saying that they're not good on their own.
They are.
But you can elevate it very easily
with a couple of different things,
like a basting liquid and some vegetables.
In terms of the basting liquid,
you can use whatever your favorite baste is.
I'm gonna show you how to do just a really basic one.
It's just going to be some vegan butter or margarine melted.
Some veggie broth.
You can use vegetable broth or no chicken or no beef.
No chicken is my recommendation.
And then vegetables and garlic and spices.
And that's it.
So you can use whatever thing you have with a lid
that's oven-safe.
I have this guy.
The loaves are pretty small,
so this is actually the perfect size for it,
unless you can find a really, really small roasting pan.
My roasting pan is too big,
so we're going to use this guy today.
It's just a casserole dish with a lid.
In terms of vegetables for your roast,
you can use whatever your favorites are.
Pretty standard are carrots, potatoes, and onion.
But again, if you want beets, or I don't know,
parsnips or sweet potato, you can use that.
I'm just using these 'cause they are what I have.
Keep it simple, right?
So add them to whatever dish that you're using
as long as it has a lip.
So add your carrots and your potatoes.
And then I have one onion.
And for the onion, I just cut it into wedges,
and I'm just gonna break it up a little bit.
We're gonna set that aside.
The next thing I'm going to make is the basting liquid.
So, like I said, for this, I just have some vegetable broth,
some melted vegan butter, and some spices.
I am using Old Bay Seasoning.
We have some thyme and some pepper, and that's it.
But you can use red wine if you want,
or if you want to do an avocado jam-basted one,
you can do that.
This one's just pretty basic.
All right.
So add everything to a small bowl,
the veggie liquid broth, whatever you want to call it,
and then we have our plant-based butter or margarine.
Doesn't really matter.
And we're not adding salt to this because chances are
your butter is already salted.
So you don't want to double up in salt.
And then we have our Old Bay, our thyme, and our pepper.
And then just give that a whisk.
All right, to our vegetables, I'm going to add about, mmm,
three to four tablespoons of our liquid.
You're not putting it right into the pan or dish
that you're using because you don't want the vegetables
to overcook and become over-seasoned.
And just go in with your hands... I just washed mine...
and just give that a toss with your hands,
or, you know, with some sort of spoon or whatever
if you want.
Hands are easiest.
And then you want to make almost like a divot or crevice
in the middle.
All right, I've taken the plastic
and the clips on the side off of this guy,
and to make sure that the vegetables don't overcook,
I am going to add a little piece of parchment paper
into the center here, like that.
If it's too big, you can just cut it down,
and then that's where we are going to put the base,
just so it doesn't overflavor the veggies.
There we go.
And then we're going to pour in about half-ish of the baste.
Then you just put your lid on.
And I'm going to put this guy into the oven.
Cook this at 350 for about an hour and 10 minutes-ish.
Check on it after about an hour, though,
just because everyone's oven is a little bit different
and yours might be different than mine, but yeah.
See you in an hour.
All right. So I have about 20 minutes left on the clock.
So I'm going to take my garlic
and just toss it in some of that baste.
The reason why we're doing it within the last 20 minutes
is because garlic has a tendency to burn,
and when it burns, it's becomes very bitter.
You can crush them, too, if you want.
And then put it back into the oven for another 20 minutes.
(upbeat music)
All right, guys. There you go.
Serve this with my mashed potato recipe and my gravy.
I'll link those below.
And you are good to go.
A nice, easy holiday meal.
Oh my god. So good.
Mmm.
All right.
Let me know if you're excited to make this
by giving this video a big thumbs-up.
Let me know in the comment section down below
what other holiday content you want to see,
and see you next time.
Bye.
Oh, and hit the Subscribe button.
You got to do that too.
Mmm.
I'm think I'm gonna have like three Thanksgivings
this year at this rate.