Today I present you my recipe Vegetarian Goose. Vegetarian goose? Vegan goose? That sounds crazy and it is! Last I had discussed cooking and recipes with FB friend Karl. Karl woke me up more or less and inspired me to cook something completely new and crazy.
According to the motto: Star chefs are outraged! And then enraptured! A vegan goose tastes so ingenious.
The vegan goose you cook without side dishes in 35 minutes! Any “quick reader” or mobile phone recipe finder standing in the supermarket can jump directly to the Vegetarian Goose recipe here…
Vegetarian goose is at first sight almost as carzy as cooking with sweets. But the survey on Facebook with 88 votes/participants was clear: Which recipe for goose do you want to see in 2018? Goose in a pressure cooker or vegetarian goose?
That’s how things take their course… is there mischief coming over me? Numerous friends contact me and are of the opinion that geese do not belong on the pasture but in the pressure cooker. Christoph writes: Thomas … why vegetarian goose?
But the majority, at least over 60%, want to see the vegetarian goose. That’s cooking democracy in action! That’s how you put the GOOSE-WITHOUT-ANIMAL-RECIPE on me. #goose without animal
This is exciting and I have made my head as a hedonistic cook and tried two variants veggi, vegetarian goose roast. In this article I also show how you can prepare vegan sauce without wine.
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 result was not bad, yet little meat feeling, more like a vegetarian meatloaf:
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:
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 Gravy
Important: 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.
Please season the sauce for the goose strongly with marjoram, this creates the optimal goose environment with red cabbage and dumplings.
4. Recipe Vegetarian Christmas Goose
So this is the Beggar Goose for Christmas, I’m looking forward to your comments and your feedback. Please try it out quickly… 🙂
- 1 bunch soup vegetables
- 1 pc clove of garlic
- 1 tsp rapeseed oil
- 1-2 tsp Tomatenmark
- 150 ml vegetable broth
- 150 ml dry red wine or blueberry mother juice
- 1 tsp corn starch
- 1 tsp majoram
- 1 packet meat substitute I like to use Quorn, gluten-free!
- 1 pc red onion cut into strips
- 2 poritons red cabbage see the recipe for red cabbage
- 4 pc dumplings see recipes dumplings linked in article
- pinch salt
- some pepper
- 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.