Give it a try first! Ask later! The proof in the pudding is in the eating. Delicate vegan goose legs with fat meat, crispy skin and even with a bone.
What?! Vegan roasted goose legs? The vegan Christmas feast can begin! My German roasted goose legs (Gänsekeule) are fully plant based and extremely aromatic. In the dish on the photos I am serving them with my delicious German gravy. As a side dish, you can see the roasted fruits and root vegetables on which I roast the vegan goose legs. Besides of that, there is also a ring of roasted potatoes and red beets with crispy zatar carrots in it.
Anyone who has no desire to prepare my whole stuffed, vegan Christmas goose roast, but nevertheless would like to eat vegan goose for a festive Christmas menu, this recipe is what I highly recommend to you. It actually suits many festive meals, especially in winter. For example at a vegan Sunday dinner. My delicious, purely plant based goose legs are always popular at our house!
Like in many of my other recipes for vegan poultry I (Sean Moxie, dailyvegan.recipes) am using jackfruit and seitan together in this recipe. It is great for vegan goose meat. I am using Yuba (soy bean curd, soy skin) for the skin of my roasted goose drum sticks.
The best vegan Christmas meal!
Ingredients for 4 servings, each with 1 vegan goose leg:
Meat for the vegan goose legs:
2 cans of young green jackfruit (in brine / brine. Available in Asian stores. Approx. 500 g per can)
360 ml light stock
2 tbsp gram flour (chickpea flour), mixed with 50 ml of water
90 g vital wheat gluten
2 tsp of nutritional yeast
1 tsp onion powder
1 tsp smoked salt
1/2 tsp salt
8 sheets of Yuba (soy bean curd, soy skin), you can get them in Asian supermarkets. Alternatively you can make skin from rice paper, as I do with my vegan chicken drumsticks
4 cinnamon sticks
Glaze for the skin of vegan goose legs:
4 tbsp oil
4 tbsp ketchup
1 tbsp maple syrup
1 tbsp rose hip jam, medlar jam or other jam
1/2 teaspoon paprika powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/2 teaspoon madras curry powder
1 teaspoon thyme, chopped
1 teaspoon salt
1/2 teaspoon black pepper, coarsely ground
50 ml red wine
50 ml malt beer
1/2 tbsp dark balsamic vinegar
1 tbsp sweet mustard, also known as Bavarian sweet mustard
1/4 teaspoon nutmeg
1/2 teaspoon pepper
1/2 teaspoon salt
Vegetable bed for the vegan goose legs:
1 apple, peeled, cut into wedges
6 sage leaves
3 sprigs of rosemary
Goose legs, vegan meat:
Drain the jackfruit cans and cut off the hard tips from the jackfruit pieces. Then squeeze the jackfruits so the brine comes out.
Now heat the stock in a pan and add the jackfruits. Simmer in the stock for about 15 minutes. Until the jackfruits have disintegrated into their fibers and the broth has been absorbed or evaporated. Stir frequently and mash the pieces with a wooden spoon. Take it from the stove and let it cool off.
Mix the vital wheat gluten with the yeast flakes, onion powder, smoked salt and salt for the filling.
Knead the jackfruit fibers with the mixed chickpea flour. Then gradually sprinkle in the vital wheat gluten and knead in. This is how the meat for the vegan legs of goose gets perfectly real, tender, structured and delicious.
Shaping the vegan goose legs:
Moisten a kitchen towel and place it on a work surface. Fill a large bowl with water. Cut a circle (approx. 30-40 cm in diameter) out of two pieces of yuba skin.
Soak both pieces of Yuba in the water for about 5-10 minutes, until the soy skin is soft. Yuba sheets come in different dehydration states. Some are completely dry and break easily, others are flexible and not completely dry. I prefer the flexible kind. Depending on which kind you have, the soaking takes a little longer or shorter. Cut out a quarter of the circle, like a piece of cake. See on the photos.
Take a cinnamon stick and form 1/4 of the jackfruit and seitan meat around it. Like a leg of goose, so that a piece of cinnamon stick sticks out.
Wrap the yuba sheets completely around it. As you can see it on the photos. Cut off excess yuba.
Then shape the other 3 vegan goose legs in the same way.
The cinnamon adds a light aroma to the seasoning. So if you don’t like cinnamon at all, you can use peeled parsnips, bamboo sticks or your own carved birch sticks as bones for the purely plant-based goose legs.
Mix all ingredients for the glaze together thoroughly. Brush the vegan goose legs generously with it. That also helps sticking the yuba around the meat.
Cooking the vegan goose legs in the roaster:
Preheat the oven to 200°C (390°F) top and bottom heat.
Mix all ingredients for the frying stock.
Distribute all the ingredients for the bed of vegetables on the bottom of a roaster and pour in the frying stock.
Now place the goose legs on top of the vegetables.
Cook with the lid on in the preheated oven for 30 minutes.
Then remove the lid and turn the goose legs over.
Fry in the oven for another 20 minutes, until the goose skin is nice and crispy. Turn them over again after 10 minutes.
Serve the vegan goose legs with side dishes such as red cabbage, pretzel dumplings, gravy and the vegetables from the roaster.