VEGAN SUNDAY ROAST WITH ALL THE TRIMMINGS

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Vegan Sunday roast, the most quintessential British past time. A weekly ceremony consisting of devouring huge swathes of food with friends and family. This event normally ends when one’s trousers fail to close. At this point I normally retire to have a slight snooze before inevitably eating a little more of the leftovers later!

I love Sunday cook, however unfortunately it’s ecological creds aren’t excessively hot. Customary Sunday broil regularly includes sheep or hamburger, two of the most exceedingly terrible culpable meats with regards to natural certifications. Broil chicken fairs somewhat better, however in case you’re searching for the most maintainable dish around, this is it!

This completely plant-based Sunday cook is pressed brimming with flavor. The roasties are fresh and feathery, the yorkshires are crunchy and clammy and the cauliflower is magnificently exquisite. Yet, the mystery is the sauce, which is so damn acceptable. It’s rich, umami and sumptuously smooth. I regularly make twofold amounts and afterward wash my plate in an ocean of sauce.

This current formula’s focal point is a delectable harissa broil cauliflower. The cauliflower is brilliantly zesty and pungent, I love it. Be that as it may, an elective alternative is to utilize my Ultimate Seitan Roast instead of the cauliflower. The seitan is a smoky and tasty. It’s ideally suited for those searching for a veggie lover sunday cook you can really cut. I completely suggest it!

INGREDIENTS

  • 400 g Assorted Seasonal Greens (chopped into ribbons and steamed)
  • 400 g Carrots (peeled and boiled)

Harissa Roast Cauliflower

  • 1 Large Head Cauliflower
  • 4 Cloves Garlic (minced into a paste)
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Cumin
  • 1 1/2 Tablespoons Rose Harissa
  • 5 g Fresh Thyme (stems removed and finely chopped)
  • 1/2 Medium Lemon (juiced )
  • 1 Teaspoon Salt
  • 2 Tablespoons Olive Oil
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Roast Potatoes

  • 1.5 kg Potatoes (peeled and cut into even sized pieces (around 5cm/2inch in size))
  • 2 Teaspoons Plain Flour
  • 3 Tablespoons Sunflower Oil

Yorkshire Puddings

  • 75 g Flour
  • 75 g Gram Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Dijon Mustard
  • 90 ml Aquafaba
  • 250 ml Plant milk
  • 1 Teaspoon Apple Cider Vinegar
  • 3 Tablespoons Sunflower Oil

Gravy

  • 1 Medium Onion (finely diced)
  • 2 Medium Carrots (finely diced)
  • 5 g Fresh Thyme (stems removed and finely chopped)
  • 1 Tablespoon Sugar
  • 2 Tablespoons Plain Flour
  • 1 and a 1/2 Teaspoons Marmite (or other yeast extract brand)
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Tomato Puree
  • 2 Tablespoons Red Wine Vinegar
  • 500 ml Vegetable Stock
  • 1 Tablespoons Olive Oil

INSTRUCTIONS

Yorkshire Puddings

  1. Preheat your oven to 220˚c/430˚f (fan oven).
  2. In a mixing bowl combine the 90ml of aquafaba, 250ml of plant milk, 1 teaspoon of apple cider vinegar and 1/2 teaspoon of Dijon mustard. Whisk until frothy and thick.
  3. In separate mixing bowl add the 75g plain flour, 75g gram flour and 2 teaspoons of baking powder. Stir to evenly combine. Then slowly whisk in frothy wet mixture until you have a thick batter. Tip the batter into a measuring jug so that it is easier to pour later.
  4. Pour a little of the sunflower oil in the bottom of each opening of a deep muffin tray. Place in the oven and heat for 10 minutes or until the oil begins to smoke. It’s important to get the oil as hot as possible.
  5. When the sunflower oil is hot enough remove the muffin tray from the oven. Working quickly pour a good helping of the mixture into each muffin depression. Depending on the size of your muffin tin holes you should get about 6 – 8 Yorkshire puddings from the batter.
  6. Place the muffin tin back in the oven and cook for 20 – 25 minutes until the Yorkshires have risen and are golden brown.
  7. Serve the Yorkshires immediately for best results or they can be kept warm until needed by covering with tin foil and placing into an oven at low heat.
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Harissa Roast Cauliflower

  1. Preheat your oven to 200˚c/390˚f (fan oven).
  2. Remove any leaves from the cauliflower and cut the stem so the vegetable sits flat. Place into a large casserole dish (one with a lid).
  3. Mix together all the rest of the roast cauliflower ingredients into an even paste. Using your hands or a pastry brush, coat the entire outside of the cauliflower with the paste. If there is any left pour on top of the cauliflower.
  4. Cover the cauliflower dish and place into the oven. Roast for 30 minutes.
  5. After 30 minutes remove the lid of the casserole dish and roast for a further 30 minutes until the outside of the cauliflower has nicely browned.
  6. Serve immediately for best results. Alternatively the cauliflower can be kept warm in a oven on a low heat until needed. Then 5 minutes before serving, place back into a hot oven to crisp up the exterior again.

Roast Potatoes

  1. Preheat your oven to 200˚c/390˚f (fan oven).
  2. Place your chopped potatoes into a large saucepan. Cover with water and season heavily with salt. Bring to the boil and cook the potatoes for 2 – 3 minutes until they start to become a little soft on the outside.
  3. Drain the potatoes into a colander and cover with 2 tablespoons of flour. Shake the colander vigorously until the potatoes begin to fluff up round the edges and the flour is evenly coating all the potatoes.
  4. Pour the 3 tablespoons of sunflower oil onto a large roasting tray and place into the oven for 5 minutes until the oil is spluttering and hot.
  5. Remove your hot tray from the oven and pour the potatoes into the hot oil. Use tongs or a slotted spoon to toss the potatoes in the oil. Then place into the oven and roast for 40 – 50 minutes until golden brown and crispy. Turn the potatoes halfway through cooking to ensure even browning.
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Gravy

  1. Heat 1 tablespoon of olive oil in a saucepan over a medium heat. Toss in the chopped onion and carrot and cook for 3-5 minutes until the vegetables have started to soften.
  2. Pour the rest of the gravy ingredients except the vegetable stock into the pan. Stir to coat the carrot and onion and cook for a further 30 seconds.
  3. Then pour over the 500ml stock and simmer, lid off, for 10 – 15 minutes until the liquid has reduced by about half and the sauce is nice and thick.
  4. If you prefer a smooth gravy, strain the gravy through a fine sieve. Otherwise you can leave it as is for a chunky and rustic gravy. Keep warm on a low heat in the saucepan until needed.
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