Hazelnut Cranberry Roast En Croute + Coconut-Miso Gravy

I had just had to share with you how much I enjoyed Field Roast’s Hazelnut Cranberry Roast En Croute.  I made my Thanksgiving dinner a little late this year (two night’s ago) and am still enjoying the leftovers – very happy.  On the menu: This ‘just like Mom’s’ stuffing recipe, minus the tempeh, mashed potatoes, roasted maple carrots, and the Hazelnut Cranberry Roast En Croute, all drizzled with a coconut-miso gravy – yum!

The roast was an unexpected delight.  I’ve always enjoyed Field Roast products, but still find myself skeptical when endeavouring to try a new veggie meat product – you just never know.  My fears were put to rest with a moist, savoury loaf, stuffed with a sweet cranberry stuffing, and encased in a flakey puff pastry crust.  It did cost me $20, however I am still snacking on it 2 days later, and it was extremely easy to prepare.  An important consideration when you have 4-5 dishes all going at once.

I highly recommend this vegan roast for the many holiday dinners ahead, to add warmth and comfort to your plate.  Now for the Coconut-Miso Gravy….

Ingredients:

2 tablespoons coconut oil

1 clove garlic, finely minced

2 tablespoons all-purpose flour

1 1/2-2 cups water

2 tablespoons miso

Fresh cracked black pepper, to taste

A pinch of poultry seasoning

Method:

in a small saucepan, melt coconut oil and minced garlic over medium heat.  Whisk in flour until dissolved, and a paste forms.  Slowly add water, and reduced heat to a low simmer. When the gravy thickens to desired consistency (some people like it really thick, some a bit juicier), whisk in miso until dissolved and heated all the way through. Add pepper and a pinch of poultry seasoning and remove from heat.  Pour over next holiday meal, to add the most delicious hint of coconut – I don’t know why I haven’t thought of this sooner!

Happy Autumn!

~The Vegan Project

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