Butternut Squash Roasted Like Pork Roast 1 butternut squash 4 bay leaves 4 tablespoons olive oil 2 teaspoons salt 1 teaspoon black pepper Marinade 3 cloves garlic Thyme 1/2 dl soy sauce 1 teaspoon salt 1 teaspoon black pepper 1 tablespoon brown syrup or honey For roasting 1/2 dl olive oil 4 sprigs thyme 2 cloves garlic 1 tablespoon vegan butter or regular butter Cut and peel your butternut squash Place butternut squash on baking paper and marinate with olive oil, salt and pepper Wrap the butternut squash in baking paper and bake in a preheated oven at 185°C hot air for 25 minutes Unwrap and let cool Blend all the ingredients for the marinade while the squash cools Cut the cooled butternut squash as shown in the video Place bay leaves and cloves between the slots and brush the squash with the marinade Bake the butternut squash in the oven for 30 minutes, taking them out every 5 minutes and brushing them with the marinade After the 6th brushing, place the butternut squash on a tray to cool and then fry in a pan with butter Celery Roasted Like Duck 1 celeriac 4 bay leaves 4 tablespoons olive oil 2 teaspoons salt 1 teaspoon black pepper Marinade 3 cloves of garlic Thyme 1/2 dl soy sauce 1 teaspoon salt 1 teaspoon black pepper 1 tablespoon brown syrup or honey For frying 1/2 dl olive oil 4 sprigs of thyme 2 cloves of garlic 1 tablespoon vegan butter or regular butter Peel and grate the celeriac, and save the leftovers for a vegan sauce or baked celeriac Divide the celeriac into 4 pieces and shape them to resemble duck breasts Place the pieces on a baking sheet Marinate them with olive oil, salt and pepper Wrap each piece in baking paper and bake them in a preheated oven at 185°C for 25 minutes Blend all the ingredients for the marinade Unwrap the baked celeriac and let it cool Cut patterns in the cooled celeriac as shown in the video Brush the celeriac with the marinade Bake in the oven at 200°C for 30 minutes, brushing with the marinade every 5 minutes (6 times in total) Place the finished baked pieces on a tray to cool Fry the celeriac in a pan with olive oil, vegan butter, thyme and garlic just before serving Pour the liquid over the celeriac in the pan for a nice surface and a delicious roasting taste Vegan Browned Potatoes 3 tbsp cane sugar 800 g boiled and peeled potatoes 1/2 dl extra virgin olive oil 1 dl water 1/2 tsp salt 1 dl vegan cream Melt the sugar in a pan and add water slowly so that the caramel turns into a brine Add the cream, salt and olive oil, and put the potatoes in Let slowly cook it all into the potatoes, while you turn them carefully with a dough scraper, so that they are glazed all the way around Vegan Brown Sauce 600 g sliced ​​vegetable mixture (carrots, celery, parsnips, butternut squash, etc.) 5 bay leaves 1 tbsp tomato paste 1/2 dl extra virgin olive oil 1 onion, sliced ​​2 cloves of garlic 2 dl red wine 1-2 tbsp black pepper 1 small handful of fresh thyme 1/2 dl soy sauce 2 tsp salt 1 liter vegetable stock 1/2 tsp cloves 1 tbsp currant jelly 2 dl vegan cream Colour Sauté the vegetables in olive oil in a large pot Add the tomato paste, black pepper, bay leaves and fresh thyme, and sauté for 5 minutes Pour in the red wine and let the alcohol evaporate for 4 minutes Add the soy sauce, salt and the vegetable stock, and let it boil, until the vegetables are completely cooked through Remove the bay leaves, add the currant jelly, cloves and vegan cream, and blend everything to a fine consistency Add food coloring until the sauce has the desired color, and season with salt and pepper Enjoy!