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Digital Subscriptions > PlantBased > Dec-17 > Festive Feast

Festive Feast


Serves: 8-10 with leftovers

For the dry ingredients:

• 450g (3 cups) vital wheat gluten flour

• 65g (. cup) gram flour

• 3 tbsp garlic powder

• 1 tbsp dry mustard

• 4 tbsp nutritional yeast

For the liquid ingredients:

• 1 large onion, skin on and roughly chopped

• 800ml (3 cups) water

• 1 tbsp Demerara sugar

• 2 tbsp maple syrup

• 3 tbsp olive oil

• 3 tbsp liquid smoke

• 4 tsp sea salt flakes

• Whole cloves, approx 10

• 1 tsp black pepper

• 1 tsp grated nutmeg

• 3 tbsp tomato puree

• 1 cinnamon stick

• 1 star anise

• 1 tbsp white miso

• 1 small cooked beetroot, pureed (optional)

You will also need:

• 2 large sheets of extra strong foil

• 1 large sheet of baking parchment

For the glaze:

• 2 tbsp pomegranate molasses

• 2 tbsp wholegrain mustard

• 1 tbsp vegan Worcestershire sauce

• 1 tbsp soft brown sugar

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About PlantBased

Welcome to our December issue of PlantBased magazine. As I’m sure you’ve guessed, we’re not holding back on the festive food in this issue — it is the most indulgent of seasons and we’re packed full of amazing plant based meals. December is a month that seems to bring people together more so than any other. Day-to-day we go about our busy lives and often get caught up in the things that aren’t important, but at this time of year we come together, spread love and remember all the great things we are so privileged to have. I know that I will be surrounding myself with all the people that matter most for the entirety of the festive season. Christmas dinner is often billed as the most important meal of the year. This can make the entire experience rather stressful, and there is nothing worse than feeling stressed in the kitchen. Check out our top tips for avoiding Christmas stress alongside your guide to creating a delicious Christmas feast, with not one, not two, but three stunning roast dinner mains. Don’t miss our hearty and fluffy Yorkshire puddings either, puddings without eggs are something that many vegans have struggled to achieve, but I've tried these first hand and can’t wait to make them myself on Christmas day. Stepping away from the December spirit for a moment and a recent trip to Amsterdam provided me with the opportunity to eat a whole lot of incredible food. Find out all about the food I ate, and how to make a veganised version of the traditional dish of stamppot too. I look forward to seeing you all in 2018, for issue 4, where we’re going to be bringing you a magazine packed with cleaner recipes to help kick-start your new year in a very healthy way.