During holidays, particularly in the colder months, I love baking and putting together festive fare! This Christmas was no exception. Technically we had this meal for Christmas Eve and had enough leftovers that we ate it for Christmas dinner as well. Delish!
We’ve been big fans of most of the Gardein products to date and saw that they came out with a limited edition Holiday Roast. I’ve been so over the Tofurky Roast for years, so it was nice to have another main dish alternative.
As per the instructions on the Gardein Holiday Roast, I cut up some root veggies (potatoes, carrots, parsnips, and onions) to roast along with the main loaf. I tossed the veggies with a dill, soy-sauce and orange juice marinade (based upon the marinade recipe on the Gardein box) that I also used to baste the roast with. The roast came with a delicious brown gravy that would also be wonderful with a side of mashed potatoes.
I served the roast and veggies with sauteed kale (see recipe below), Thug Kitchen’s cranberry sauce, and crescent rolls (many of which are accidentally vegan). TK’s cranberry sauce is one of the simplest cranberry sauce recipes I’ve come across, yet still packed with flavor. It’s not too sweet and not too tart. It’s just right!
2 large bunches of kale
1/2 cup of water, or as needed
2 TB umeboshi vinegar
1 tsp. liquid smoke
pinch of cayenne pepper (or to taste)
Wash the kale well and rip off the stem into small pieces. Place kale into a large saucepan or wok on the stove top. Add some water to the pan with the kale and cook on low to medium heat covered (this helps to steam the kale and prevents sticking). Stir every few minutes to distribute cooking and add more water as needed. When the kale becomes the desired, softer texture, toss with the vinegar, liquid smoke, and cayenne pepper in the last few minutes of cooking. Serve immediately.