Hey friends! Sunday was Mother's Day here in the UK and I had my family over for lunch. Unsurprisingly we were having the expected traditional roast for lunch- my first since going vegan!
I'm the only veggie in the family, so they had a chicken to roast (boo!), I meanwhile had ordered a Tofurky roast- another first for me which I couldn't wait to try.
I decided to make all of the trimmings vegan to see if they could tell the difference- spoiler alert- they couldn't!
To serve 4:
For the Tofurky roast:
- Tofurky roast (or other meat free option)
- 4 tsp Bouillon powder
Method:
Preheat your oven to 200c.
Unwrap the Tofurky roast, place on a baking tray or oven proof dish.
Cover with a baste of your choice, I made one using Bouillon powder mixed with hot water. Leave half of the mixture for later.
Cover the roast with foil or cover the dish with a lid.
Cook for 1 hour.
Remove from the oven and cover with the remaining Bouillon baste.
Cook for another 15 minutes.
For the potatoes and parsnips:
- 300g potatoes
- 200g parsnips
- 4 tbsp vegetable oil
Method:
Peel and chop the potatoes into small chunks.
Part boil in hot water and a little salt until soft.
Preheat an oven tray with some oil until hot.
Drain the potatoes and put on the hot tray.
Shake the potatoes every 20 minutes so they are evenly coated in oil.
Cook for 1 hour or until golden and crispy.
Add the peeled and sliced parsnips for the last 20 minutes of cooking.
For the Yorkshire puddings:
- 225g self- raising flour
- 1/2 tsp baking powder
- 300ml oat milk
- 100ml warm water
- 8 tsp vegetable oil
Method:
- Add all the ingredients except the oil to a large bowl with a pinch of salt.
- Mix well using a hand blender or food processor.
Spoon a tsp of oil into eight holes of the muffin tin and put in the oven for 5 mins to get really hot.
Remove the tin from the oven and carefully pour the batter into the hot oil.
- Place in the oven and bake for 25-30 mins until risen and golden brown.
For the cauliflower cheese:
- 1 white onion
- 200ml oat milk
- 3 tbsp vegan butter
- 1/2 cup flour
- 1 tsp English mustard
- 1 clove of garlic
- 2 tbsp vegan cream cheese
- 100g of grated vegan cheese
- 1 tbsp nutritional yeast
Method:
- Grate the vegan cheese.
Peel the onion and cut it in half.
Add it to a small pan with the milk.
Heat on a medium heat until it boils.
Remove from heat and remove and discard the onion.
Set the milk to one side.
Wash and chop cauliflower.
Boil in hot water for 3-5 minutes.
Remove from the heat and drain. Set to one side.
Melt the butter in a separate pan and slowly add the flour, mixing into a paste.
- Add the milk bit by bit, stirring well until smooth. Add a little more flour if the consistency is too runny.
Add the clove of crushed garlic, garlic salt, nutritional yeast, mustard and some salt and pepper.
Add the cream cheese and the grated cheese.
Add the cauliflower and stir.
For the veggies:
- 200g carrots
- 200g green beans
- 1 small head of cauliflower
Method:
Wash, and chop the veggies.
Boil in hot water for 5 minutes.
Drain and serve.
Accompaniments:
I took the easy route on these and went for ready made options-
I served my roast with sage and onion stuffing which I made from a packet mix and some instant onion gravy made from granules.
I can't tell you how happy I was having succeeded to make a totally vegan roast dinner with all the trimmings! The best part is that none of the omnis could tell that my cheese sauce or the Yorkshire puddings were vegan- that's a win for veganism!
I was really impressed with the Tofurky roast, it isn't something that is widely available in the UK, so I ordered it and I wasn't disappointed. What's even better is that being the only veggie in the family, I get all the leftovers to make yummy 'chicken' and stuffing and 'chicken' and sweetcorn sandwiches 😋
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