Stuffed Vegan Goose

dailyvegan.recipes

Pat

subheading: Stuffing:

1 celeriac, rather small, approx. 10 cm in diameter

100 g smoked tofu, finely diced

2 tbsp soy sauce

2 onions, finely diced

1 small carrot, finely diced

¼ leek, finely diced

2 sprigs of rosemary, the leaves

1 apple, sour kind, like Boskop

200 g chestnuts, pre cooked, halved

2 tbsp maple syrup

50 ml red wine

1 piece of toast, finely diced

50 g cranberries

1 orange, organic, the juice and 1 tablespoon zest

½ teaspoon cinnamon

6 cloves

1 star anise

1 bunch of parsley, finely chopped

Alba oil, a Swedish oil with a buttery taste. You can use other frying oil instead.

salt

pepper

subheading: Vegan poultry meat:

6 cans of jackfruit (in brine, available in Asian stores, approx. 500 g per can)

1 litre of light stock

6 tbsp chickpea flour, mixed with 150 ml water

250 g vital wheat gluten

6 tsp of nutritional yeast flakes

3 tsp of onion powder

2 tsp of liquid smoke

1.5 tsp of salt

Approx. 15 sheets of rice paper

4 cinnamon sticks

subheading: Glaze for the skin of the vegan Christmas goose:

3 tbsp oil

3 tbsp ketchup

1 tbsp maple syrup

1 tbsp rose hip jam or other jam

0.5 tsp curry powder (Madras, English curry)

1 tsp paprika powder

1 tsp garlic powder

0.5 tsp chilli powder

1 tsp thyme, chopped

2 tsp of salt

2 tsp of pepper, coarsely ground

4 toothpicks

Kitchen twine

subheading: Frying stock:

50 ml red wine

80 ml of dark beer

½ tbsp dark balsamic vinegar

1 tbsp sweet mustard

¼ tsp nutmeg

½ tsp pepper

½ tsp salt

subheading: Vegetable bed for the vegan goose:

8 shallots

1 apple (Boskop or other sour variety), peeled, cut into wedges

10 prunes

3 carrots

3 parsnips

Approx. 6 sage leaves

3 sprigs of rosemary

Directions at dailyvegan.recipes

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