Protect the Climate & Save Geese: Recipe Vegetarian Goose – The Roast Goose as a Vegan Christmas Goose
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. Vegan Roast Goose, how is that supposed to work?My first culinary experiment starts with tofu and lentils. I prepared a lentil puree, refined it with walnuts and added plenty of aromatic herbs like marjoram and rosemary. I stacked lentil puree and tofu in layers in the form of a chicken breast and then baked them out in the oven. The preparation of a vegan goose breast with lentil puree and tofu. The result was not bad, yet little meat feeling, more like a vegetarian meatloaf: The first attempt of a vegetarian goose: Lentils+Tofu result in a flaky vegan goose breast with a consistency reminiscent of meat loaf. Folded herb strudel leaf as crispy topping… As a goose bump substitute I experimented with strudel dough, which is crispy but far away from a goose meat experience. The vegan goose needs another idea!
2. Prepare Vegan Goose Step by Step!After my first vegan goose attempt I came up with a great dish: A long time ago I ate a “beggar duck” with Wini Brugger in the Indochine in Vienna. During this preparation, the duck meat is cut into small strips. So there is no breast and leg on the plate but small cut duck meat. Could this be the solution for my veggi goose? Transferred to my GOOSE-WITHOUT-ANIMAL-PROJECT I try a meat substitute product as a basis and concentrate on the sauce and the side dishes, create a traditional goose environment. Here are my step-by-step photos: Gluten-free meat substitute from Quorn, I like to use this product because it actually gives a meat button. Fry vegetarian goose meat in a pan with onions and marjoram. I’ve already finished the side dishes and the sauce here. The red cabbage – blue cabbage has now got its own big article. Napkin dumplings or potato dumplings go perfectly with the vegan goose. The sauce still remains, please prepare it first so that you can glaze the goose nicely in the pan. Here is the short description:
3. Prepare Vegan GravyImportant: A good sauce is created by roasting aromas. Cut the vegetables into small pieces so that they have plenty of space, then roast them vigorously. Roast small cut root vegetables in a pot, then add tomato paste and roast dark. The dark roast aromas on the bottom of the pot are intended to give the sauce colour and flavour. Next, deglaze using red wine or blueberry juice and organic vegetable broth. After about 15 minutes cooking time you can bind the sauce. Stir some starch into cold water. Bring the sauce to the boil and slowly add the starch water. Bring to the boil again to bind the sauce. Please season the sauce for the goose strongly with marjoram, this creates the optimal goose environment with red cabbage and dumplings. Vegetarian roast goose, my contribution to #GooseWithoutAnimal. I was convinced by the taste of this variation. Further variants will follow…
4. Recipe Vegetarian Christmas GooseSo this is the Beggar Goose for Christmas, I’m looking forward to your comments and your feedback. Please try it out quickly… 🙂
Vegetarian goose - Roast Goose as a Vegan Christmas Goose
Vegetarian goose preparation, step by step guide for a vegan goose with many tips to cook yourself! #Goose without animal by professional chef Thomas Sixt.
|1||pc||clove of garlic|
|150||ml||dry red wine (or blueberry mother juice)|
Vegan Goose - Vegetarian Roast Goose
|1||packet||meat substitute (I like to use Quorn, gluten-free!)|
|1||pc||red onion (cut into strips)|
Supplements to Veggi Goose
|2||poritons||red cabbage (see the recipe for red cabbage)|
|4||pc||Dumplings (see recipes dumplings linked in article)|
Cut the soup vegetables consisting of carrot, celery, parsley root and onion into small pieces and fry them vigorously in a pot with the rapeseed oil. Add the halved clove of garlic a little later to form the flavour.
Add the tomato paste to the sauce and roast vigorously. Scrape off the roasted ingredients from the bottom of the pot with a turner.
Deglaze the sauce with red wine (or mother juice), add vegetable stock and simmer. After 10-15 minutes, thicken the sauce with cornflour mixed in cold water. Flavour the sauce with marjoram. Another tip at the end of the recipe!
Prepare the side dishes, see recipe red cabbage and dumplings, linked in the article.
Roast the meat substitute with the onion strips in the pan, season with salt, pepper and marjoram, then deglaze with the sauce and lightly glaze the so-called beggar goose.
Arrange red cabbage and dumplings, add glazed goose with sauce and serve quickly.
Sauce Tip: You can add a little dark chocolate and a pinch of cinnamon to the sauce, it’s perfect for Christmas!
My goose roast recipe with 9 videos shows the preparation of a real goose from animal!