Vegan Sunday Roast
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:
- 1 kg potatoes
- 5 tbsp oil
- 1 tsp salt
- 4 medium parsnips
- 4 medium carrots
- 1 tbsp maple syrup
- 400 g frozen peas
The Roast:
- 150 g vital wheat gluten
- 4 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 x 400g tin of cooked lentils
- 150 g oyster mushrooms
- 100 g tomato puree
- 3 tbsp tamari/soy sauce
- 50 ml vegetable stock
- 1 portion of vegan gravy recipe below
- 1 tbsp maple syrup
- 1 tbsp tamari
Gravy:
- 1 onion
- 1.5 tbsp oil
- 500 ml veg stock
- 4 tbsp nutritional yeast
- 4 tbsp tamari
- 2 tbsp garlic powder or 4 cloves, super finely chopped
- a pinch of black pepper
- 3 tbsp cornflour
- 4 tbsp olive 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.
