The pie was more of a challenge. There seems to be 2 types of recipes out there for vegan pumpkin pie, one using silken tofu and the other relying on cornstarch/cornflour to thicken and set. I used a recipe using the latter and it did turn out well. The texture was different but still good and you can see the colour is darker as it has no evaporated milk in it, but it still tasted just like pumpkin pie! The cream is just a store bought soy whipped cream out of a spray can, not nice on it's own but tasted just like cream when you had it with the pie.
Altogether a success, will probably try a different pie recipe next time just to give them all a go, but think this will be the tradition from now on.
Preheat oven to 180C/350F
Add the carrot, leek, sesame seeds, almonds, egg replacer and herbs to the mixture. Mix well then stir in the water and season with salt and pepper. Transfer the mixture to a 500gram/ 1 pound loaf tin. I lined this completely in parchment paper so that it overhung the edges (so that I could just lift the roast out later). Level the surface and fold over the overhanging parchment paper. Bake in a preheated oven for about 1 hour, until set and firm. Leave in the tin for 10 minutes.
Mushroom Gravy:30 grams/ 2 Tbsp vegan margarine
Melt the margarine in a small saucepan and fry the onion until dark golden brown. Add the mushrooms and cook for a further 2 minutes. Stir in the flour, cook gently for 1 minute and then gradually add the stock. Bring to the boil, stirring constantly, until thickened and blended. Add more water if too thick.
Turn out the nut roast, slice and serve with the gravy. Recipe says it serves 4 but we get 8 servings out of the roast as they are still good size slices and quite hearty.
4 Tbsp vegan margarine
Brussel Sprouts with Lemon Hazelnut 'Butter':
170 grams raw brussels sprouts, washed, trimmed and halved
2 tsp vegan margarine
1/4 tsp lemon zest (about 1 lemon)
1 Tbsp chopped hazelnuts, toasted
40 grams frozen petite pois (the smaller sweeter peas)
First toast the chopped hazelnuts by dry frying them until golden and fragrant, set aside. In large saucepan of boiling salted water, cover and cook the prepared sprouts until tender-crisp, about 6 minutes. Drain and plunge into ice water, when cool drain and pat dry then place them in a bowl in the fridge. When ready to cook, melt the margarine in a frying pan (use the same pan you toasted the nuts in, unwashed) then add the sprouts, lemon zest, peas and some generous grinds of salt and pepper. Fry on low to medium heat until heated though and peas cooked, tossing gently with rubber spatula for about 6 minutes. At the end toss in the hazelnuts and serve. Serves 2, about 90 calories a serving.
Sources: here and here
400ml pumpkin puree
1/2 cup almond milk
1/4 cup cornstarch
1/2 cup maple syrup
1/2 tsp salt
1/4 cup light muscovado sugar
1 tsp cinnamon
1/4 tsp ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1 tsp vanilla
ready rolled vegan shortcrust pastry
Preheat the oven to 190C. Line a pie dish with the pastry. In a blender add all ingredients and blend till smooth. Pour into prepared pie dish. Bake 40 - 45 minutes (although I had to go up to 60). It will look wobbly in centre but sets when cool. Chill in fridge after cooling fully and serve with soya whipping cream.
Original vegetarian versions of these are on my old blog here and here .