[lauren] hey what's going on? it's lauren from hot for food and we're cooking again today!
[lauren] we're making something a little special becuase Thanksgiving is coming up for all of you in the United States of America.
[lauren] and lucky me gets to celebrate Thanksgiving twice because i already had Canadian Thanksgiving!
[lauren] now if you watched my snapchat or my instastory during that time last month,
[lauren] you would've seen me making a little puff pastry Thanksgiving roast, "beast" i was calling it.
[lauren] there's no meat, it's completely vegan.
[lauren] but i'm gonna call it a thanksgiving roast, or thanksgiving pot pie but basically it's this
[lauren] delicious pie that's got layers of all the thanksgiving flavours in it.
[lauren] it's got sweet potato mash, a lentil mushroom kind of meaty gravy layer,
[lauren] and an apple cranberry sauce on top, all between luscious layers of puff pastry.
[lauren] and i'm gonna show you how to make it, it's amazing and you can bring it to your feast,
[lauren] this year for Thanksgiving so here's how it's done.
[lauren] so you can start by making the cranberry apple sauce which is all done in one pot.
[lauren] it's super easy, you can also use a pre made cranberry sauce if you want.
[lauren] so we're gonna add cranberries, apple sauce, diced apples, water, sea salt, cinnamon, nutmeg, allspice and ginger.
[lauren] and just give it a stir and let it simmer.
[lauren] and while that's cooking, we can boil our sweet potatoes for the sweet potato mash.
[lauren] and just cook those until they're tender.
[lauren] so while the potatoes are cooking, your cranberry sauce is reducing,
[lauren] we're gonna start making the other filling, which is really easy, you're just gonna do that in one pan.
[lauren] so we're gonna start by adding some oil to a pan.
[lauren] and to this, we're gonna add onion, celery and carrot.
[lauren] so you're gonna cook these for about 4 minutes,
[lauren] now we're gonna add the seasoning, which is fresh thyme but you could use dried,
[lauren] sage, nutmeg and salt and pepper/
[lauren] once the onions, celery and carrots cook down like this, you're gonna add chopped portobello mushrooms.
[lauren] so once the mushrooms are mostly cooked like this, then add in minced garlic and cooked lentils.
[lauren] so just saute this for a couple of minutes to get the garlic cooked.
[lauren] then we're gonna add vegetable stock and let it simmer and reduce.
[lauren] then we're gonna add a cornstarch slurry, which is just a tablespoon of cornstarch and a tablespoon of water.
[lauren] and this is gonna help thicken it up into a gravy.
[lauren] so once it gets thick and there's no more liquid really in it, you can turn the heat off,
[lauren] and you need to let this cool before putting it in the roast.
[lauren] so now you're gonna drain your sweet potatoes and put them back in the pot so we can make the mash.
[lauren] alright, we're gonna add vegan butter, nutritional yeast, cinnamon, garlic powder, allspice, nutmeg and ginger.
[lauren] you can also add salt and pepper to taste.
[lauren] and we're gonna add a little bit of almond milk.
[lauren] and now just combine this till it's really smooth,
[lauren] and again you want it to be pretty cooled off before we add it to the puff pastry.
[lauren] so we're using a pre made puff pastry dough, it's a generic no-name brand.
[lauren] you can probably find it in the freezer section at your grocery store.
[lauren] you're gonna thaw it overnight so that it's soft and pliable to use.
[lauren] you're also gonna want flour on standby so flour up your hands, flour up your rolling pin.
[lauren] i got a new rolling pin.
[lauren] i thought this metal one might work better than a wood one.
[lauren] and you don't take apart the puff pastry, it's not filo dough, it's puff pastry.
[lauren] you want to roll all those layers of vegetable oil and flour together.
[lauren] you don't want to peel them apart, it doesn't even work.
[lauren] i'm just clarifying cos some people thought you're supposed to take the layers of it off when i made sausage rolls,
[lauren] and you're not.
[lauren] and we're gonna roll out the dough to about a 17 by 12 inch rectangle.
[lauren] and then we're gonna cut about three quarters of the way down the rectangle and that's gonna be our inside piece.
[lauren] and the remainder's gonna be the top piece for the puff pastry pot pie, or roast. whatever you wanna call it.
[lauren] there's probably lots of ways to do this, i'm just gonna put a sheet going in like this,
[lauren] i'm not gonna worry about this side but we are going to lightly grease this just so it doesn't stick.
[lauren] and then, you're going to try to layer it, you are going to layer it in the breadpan very delicately.
[lauren] and you want it to be covering all sides.
[lauren] and then if you have some excess like this, you just wanna press it in overlap.
[lauren] it's fine if there's some thicker parts.
[lauren] and then, just a little troubleshooting, if you have a gap like this,
[lauren] just cut some of the excess from the side, cos you're gonna have excess, and just sort of press it on there.
[lauren] and just paste it in the gap, it's fine.
[lauren] and there we go! now we're ready to fill all the layers in here.
[lauren] so we're gonna do sweet potato mash, then the gravy, mushroom lentil layer and that cranberry apple sauce.
[lauren] so spread the sweet potato all along the bottom,
[lauren] you want a pretty decent layer, probably higher than an inch,
[lauren] then scoop on the next layer.
[lauren] this is our "meaty" layer.
[lauren] then you're gonna add your apple cranberry sauce.
[lauren] so we're gonna take the top piece now and put it on top.
[lauren] and what you wanna do here is kind of just press around the edge like this,
[lauren] just to create a bit of a seal around the filling and the crust.
[lauren] if you have quite a bit of overhang here, you can just sort of tuck it in.
[lauren] and it will seal itself to the rest of the crust.
[lauren] sort of tuck like this.
[lauren] anywhere there's excess, you can just fold it over on itself like that,
[lauren] and we've got this big flap, you could cut it or i mean, it's fine if it's rustic, you just tuck it in, make a little crust like that.
[lauren] and then just to make sure that's all sealed and nice looking, we're gonna take a fork.
[lauren] and make some marks all the way round.
[lauren] alright then we wanna make little air pockets at the top so you're just gonna take a sharp knife,
[lauren] and make little slits at the top like this.
[lauren] just to let out the steam.
[lauren] and there's our finished roast so this is going into the oven.
[lauren] at 375F for about 30 to 40 minutes.
[lauren] this is gonna get golden on top, you won't really know what's happening inside.
[lauren] but when i baked it last time, it was hot and piping inside and outsides were cooked and it was all good.
[lauren] your baking time may vary so just double check, you can always stick a fork
[lauren] tnrough one of the slits just to see if it's hot in the middle.
[lauren] we have the exact right amount for all the filling except there is a little extra sweet potato.
[lauren] but i swear i did that on purpose so you could eat it while you're waiting for it to bake.
[lauren] cos you're gonna be starving with all that work.
[lauren] oh yea! look at that roast! i'm calling it a roast, i don't know.
[lauren] now very important, once you get that golden brown thing happening here,
[lauren] do not take it out of the pan yet, just let it cool, let it settle
[lauren] because if you take it out too soon, it may just collapse.
[lauren] but we're gonna make it look super cute by tying a little piece of twine and wrapping the parchment around it.
[lauren] there's our thanksgiving roast!
[lauren] look at all the layers in there.
[lauren] now it may not look the prettiest on the inside but it's delicious, trust me.
[lauren] it tastes like Thanksgiving.
[lauren] i brought this to Thankgiving in Canada this year,
[lauren] the lentil mushroom layer has that gravy in there but you can make our mushroom gravy,
[lauren] which i'll link below, and you can drizzle that on top as well.
[lauren] crunch crunchy crunchy
[lauren] oh yea.
[lauren] mm!
[lauren] you got everything. sweet, savoury,
[lauren] you could experiment with different layers in this thanksgiving roast/ thanksgiving pot pie.
[lauren] if you want.
[lauren] what else could you put in there? you could put seitan sausage,
[lauren] mac and cheese! no, i'm just kidding. don't put mac and cheese in there!
[lauren] it might work! i don't know, do what you want.
[lauren] but this is like thanksgiving in a slice which i think is really cool,
[lauren] so i hope you try it this year at your thanksgiving or your friendsgiving, definitely for friendsgiving.
[lauren] there's lots here, it'll serve like 6 people, even 8 people if you cut the pieces thin enough and you've got other sides.
[lauren] let me know what you think if you try it!
[lauren] i wanna see your pictures, i wanna see some comments of what your thoughts are.
[lauren] the recipe is linked below on our blog, hotforfoodblog.com
[lauren] as well as the gravy recipe i mentioned.
[lauren] and happy thanksgiving to everyone in the US of A!
[lauren] i got to celebrate thanksgiving twice because i have a food channel.
[lauren] so that's pretty cool.
[lauren] i guess the next big thing is gonna be christmas coming up soon.
[lauren] so you have ideas for christmas recipes, let me know!
[lauren] in the comments. subscribe, we post every wednesday here on the channel.
[lauren] and i'll see you guys next wednesday, next week, for more food, more hot for food, more deliciousness.
[lauren] i got a lot of roast to eat, don't i?
[lauren] bye!