Dave had a vegan Sunday roast with all the trimmings in a café in Belfast, which inspired us to create this recipe. It’s really tasty and perfect for family gatherings or celebrations.
Takes
Serves 6
Ingredients
Veggies:
1kgpotatoes
5tbspoil
1tspsalt
4medium parsnips
4medium carrots
1tbspmaple syrup
400gfrozen peas
The Roast:
150gvital wheat gluten
4tbspnutritional yeast
1tspsmoked paprika
1tspsalt
½tspblack pepper
1x 400g tin of cooked lentils
150goyster mushrooms
100gtomato puree
3tbsptamari/soy sauce
50mlvegetable stock
1portion of vegan gravyrecipe below
1tbspmaple syrup
1tbsptamari
Gravy:
1onion
1.5tbspoil
500mlveg stock
4tbspnutritional yeast
4tbsptamari
2tbspgarlic powderor 4 cloves, super finely chopped
a pinch of black pepper
3tbspcornflour
4tbspolive oil
Instructions
Preheat the oven: Preheat the oven to 180°C (350°F/gas mark 4).
Roasted Veg:Chop the potatoes into halves or quarters (leave the skin on, but scrub and wash well). Transfer them to a mixing bowl, sprinkle over 1 teaspoon of salt, and drizzle 3 tablespoons of oil. Mix until all the potatoes are well coated. Spread them on a baking tray and bake for about 45 minutes, or until golden, slightly charred, and smelling amazing!While the potatoes are baking, chop the carrots and parsnips into batons. In the same mixing bowl, toss them with 2 tablespoons of oil and 1 tablespoon of maple syrup. Place them on a separate baking tray and bake for 40 minutes or until they start to char and smell fabulous.
The Roast:In a bowl, mix the vital wheat gluten, nutritional yeast, smoked paprika, salt, and black pepper. Drain and rinse the lentils and leave them to dry in a colander. Finely chop the mushrooms and add them to the bowl along with the lentils and tomato puree. Mix well.Slowly add the tamari and ¾ of the veg stock. Mix well. Gradually add the remaining stock as needed to avoid making the mixture too wet. Knead the dough with your hands for a few minutes until it comes together.Flatten the dough into a rectangular shape about 2 cm thick and cut it into 8 strips, making sure they fit into your steamer.Cut 8 pieces of foil or parchment paper and wrap each strip. Place the wrapped strips in a steamer and steam for 30 minutes. Allow them to cool slightly before unwrapping.In a bowl, mix half the gravy with the maple syrup and tamari. Marinate each strip, pressing lightly to absorb the flavours.Heat 2 tablespoons of oil in a flat pan on high heat. Cook the strips for 3 minutes on each side until they start to char.
Peas: Boil the peas in a small saucepan for 1 minute. Drain.
Gravy:Finely chop the onion and sauté in a pan with oil for 2-3 minutes.Mix the veg stock, nutritional yeast, tamari, garlic powder, and black pepper.Pour this into the pan and bring to a boil. Reduce to a simmer and stir in the cornflour. Add the olive oil and cook for 3-4 minutes.Strain the gravy through a sieve for a smooth consistency.
To serve: Plate each portion with a roast strip, roasted potatoes, carrots, parsnips, peas, and a generous serving of gravy.
Join our Recipe Club with over 600 delicious recipes today
Never Run Out Of Ideas Or Inspiration!
New Recipes Added Every Week
Easy To Follow Meal Plans
Available On Any Device
Only €3.99 Per Month
Recipe Club
Unlock the Ultimate Plant-Based Culinary Experience with The Happy Pear Recipe Club!
Dive into 600+ mouthwatering recipes designed to nourish your body and tantalise your taste buds. Join our ever-growing, supportive community of food enthusiasts and take the first step on your journey to a healthier, happier you.
