Blue Turkey Contest - My vegan Thanksgiving Dinner

Last sunday I prepared a dinner to contribute at @barbara-orenya's #blueturkeycontest: A paté made of Filopaste filled with mushrooms and chestnuts, a parsnip purée and roasted brussel sprouts.

I am writing it quickly and maybe not as  detailed as I usually would because I have an appointment and have to leaves in a few minutes... Feel free to ask ...

These were my main ingredients:

I peeled the parsnips and some potatoes and cooked them together with oat milk and seasalt.

I prepared the brussel sprouts and gave put them in a ovenproof dish together with olive oil, salt and pepper and springled some pumkin seeds and some sliced dates over it.

For the filling I prepared some oyster mushrooms and some champignons and fried them together with sliced spring onions, seasoned with salt, pepper, white pepper, miso paste, smoked salt and added the precooked chestnuts that I cut roughly and some oat milk.

I filled the filo paste. I used three layers of filo paste for every paté. 

I cooked the parsnip untill soft and mashed it slightly. I don't like my puree too finely. I mixed the puree with walnut oil and pieces of walnuts and seasoned with salt and nutmeg.

The brussel sprouts were baked in the preheated oven as well as the patés.

I added a ready made vegan gravy that I pimped with shallots, fine slices of small champignons and white wine.

Enjoy!