Vegan Sunday Roast
Vegan Sunday Roast It is a lovingly crafted version of Britain's most beloved traditional dish that is usually served as a special Sunday family meal! This dish combines a savory, textured plant-based roast, crispy-on-the-outside, soft-on-the-inside roast potatoes, sweet roasted root vegetables, A light Yorkshire pudding with a delicious thick, spiced sauce. Without meat, eggs, or dairy products, this dish still provides warmth, a variety of flavors, and a special impression that makes eating together with family a sweet memory!
Shared by Frda
Time
75 min
Serves
2
Difficulty
medium
🛒 Ingredients
- 150 grams of tempeh or vegetable meat mixture, seasoned and shaped into balls
- 4 medium-sized potatoes, peeled and cut into large pieces
- Two carrots, cut lengthwise
- One parsnip (can be replaced with sweet potato) cut obliquely
- Large celery stalk, cut into large pieces
- Olive oil, salt, pepper and rosemary/thyme spices to taste
- Vegetable Yorkshire pudding batter (wheat flour, vegetable milk, water, salt) for accompaniments and sauce
- 300 ml thick vegetable broth (from mushroom stock and cornstarch)
- Cranberry sauce or applesauce (optional)
- Fresh parsley leaves for sprinkling
👩🍳 Instructions
- 1
Prepare the vegetables: coat the potatoes, carrots and other vegetables with oil and spices. Bake in a preheated oven at °C for 30 to 35 minutes, until cooked through and the edges are crispy.
- 2
Cook the main filling: roast the plant-based meat according to package directions or recipe, until cooked through and golden brown.
- 3
To make the pudding and sauce: Bake the Yorkshire puddings in a small pan of hot oil until they puff up. Cook the sauce with stock and spices until thick and tasty.
- 4
Assemble the dish: place all ingredients on a large plate, top with warm fruit, garnish with your favorite toppings.
- 5
Serve: Enjoy warm with your family! Your special dish is ready for you to enjoy!