Holiday Root Veg Yule Log

Merry almost-Christmas! For those of you who are still searching for the perfect Vegan meal for Christmas or Christmas Eve – we’ve got you covered. A few nights ago, my husband offered to cook up our dinner, while I taught a yoga class. I gave him the short run down and he came up with a fantastic holiday entrée – by mistake! It was supposed to be a pie, filled with roots veggies and sautéed mushrooms, onions, and garlic, but there was a mishap with my dough. I used a gluten-free flour mix and it was delicious, but too soft to roll out. Instead, he turned it into a folded, log of sorts. Turns out, it was way better and more festive this way! Sometimes with cooking and baking, you really are tested on your ability to just go with the flow. It’s one of the best lessons there is. So, I am taking this lesson and sending it to you as a Holiday Root Veg Yule Log!

Holiday Root Veg Yule Log:

2 cups flour (I used Gluten-free all purpose, but any flour would work, just try to keep it on the healthy side – spelt, whole wheat, rye, and of course organic whenever possible)

1/5 cups water

½ cup vegan butter, 1tbsp vegan butter

Any root veggies around

Potatoes (I used yellow this time, but purple potatoes work really well with this)

Soy creamer (coconut works well too) as needed

1 package Mushrooms, sliced

¼ onion chopped

2 cloves garlic

3/4 cup veggie broth

Salt, pepper, garlic powder to taste

 

Add flour and butter (at room temperature) to a large mixing bowl. Slowly break apart butter, with hands, to mix into the flour.  Add water and knead until dough forms. If it’s sticky, just add more dough. Roll into a ball and refrigerate for at least 1 hour. Meanwhile, steam some potatoes (chopped) and when soft, add to a bowl with ¼ cup broth, a splash of soy creamer, and 1 tbsp vegan butter. Grab an electric mixer or a masher and blend until creamy. You can add more creamer if needed, and salt, pepper, and garlic powder to taste.

Preheat oven to 350. Sautee onions, mushrooms and garlic in a pan with the rest of veggie broth until cooked through. You can keep the juice or strain, depending on if you want a little more moisture in your mix. From here, peel and chop any root veggies you have. *We used carrots, parsnips, beets, and sweet potatoes. You can roast these for a little first to soften, or even steam them. We skipped this step and they were still a little hard, but tasted great. It’s up to you!*

To assemble – Roll out your dough on to a floured pan. Stack mushrooms, then root veggies mashed in the middle. Roll up the dies to create a barrier and the shape of a “log”. Bake at 350 degrees for 15 minutes. Then top with mashed potatoes and bake for 15 minutes more. Take out, slice like a loaf of bread, and enjoy!

PS. This is a great alternative/twist on a vegan nut loaf.

PPS. Have a very Merry Christmas and Happy Holidays!

Peace and joy to you and yours,

Jessi