vegan sunday roast

The holy grail of vegan roast dinners: Vegan Yorkshire Pudding! These vegan Yorkshire puddings are created with just a few simple ingredients, that you can easily get at any supermarket or already have in the pantry! They are crunchy on the outside, fluffy on the inside - and no eggs needed!

Vegan Yorkshire Pudding

all purpose flour (100 g) (plain flour)

cornstarch (130 g)

black salt /

chickpea flour (28 g)

tsp baking powder

tsp baking soda

plant milk (300 ml)

apple cider vinegar (15 ml)

Pour 1 tablespoon of vegetable oil into each muffin hole of a large 6-hole muffin tin. Place it in the oven at 450°F (232°C) and heat the oil for roughly 20 minutes until steaming hot. 

In a mixing bowl, sift and whisk the plain flour, cornstarch, kala namak, chickpea (gram) flour, baking powder, and baking soda. In a separate jug mix together the plant milk and apple cider vinegar and set it aside for 10 minutes to curdle. 

When the oil in the muffin tray is steaming hot, pour the plant milk mix into the dry ingredients and quickly whisk to combine. Carefully remove the hot muffin tin from the oven and quickly pour the batter into the hot oil, about 3/4 all the way up. 

Quickly, but carefully move the muffin tray back into the oven and roast your vegan Yorkshire pudding at 450°F (232°C) for 10-13 minutes until risen and golden.

Remove from the muffin tin and carefully move the Yorkies onto a kitchen towel to remove any excess oil, then serve immediately alongside your roast potatoes &amp; cover in gravy (simply the best!).

https://www.youtube.com/watch?v=5ZDnedy02cc

Hope you enjoy this vegan Yorkshire pudding recipe! 

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Find the recipe on the blog here: https://www.romylondonuk.com/vegan-yorkshire-pudding

Vegan Yorkshire Pudding Recipe

This epic vegan Sunday roast dinner is complete with savory seitan roast beef, marinated tender root vegetables, and a creamy mushroom gravy. Make this vegan and vegetarian roast for a cozy and hearty Sunday dinner or for a memorable holiday meal. 

Serve with sides like vegan brioche buns or mashed potatoes for a complete Thanksgiving or Christmas Dinner

Vegan Sunday Roast Dinner with Gravy

recipe Vegan Miso Mushroom Gravy

chickpeas, drained, minced (see instructions below)

yellow onion, minced (see instructions below)

soy sauce

Worcestershire sauce

tbsp extra virgin olive oil

tomato paste

stock

yeast

garlic powder

tsp smoked paprika

mustard

½ lb of carrots, peeled & roughly chopped

celery stalks, roughly chopped

Yukon gold potatoes, quartered

Rosemary,

butter

dry red wine, stock

brown sugar

¼ tsp dried thyme

rosemary

Mix the marinade ingredients together in a small...

Mix the marinade ingredients together in a small bowl and set aside.

Prep the vegetables by chopping them. Then, place...

Prep the vegetables by chopping them. Then, place them in a 9x13” (22 x 33 cm) pan drizzled with olive oil.  

In a large bowl stir together the vital...

In a large bowl stir together the vital wheat gluten and the dry spices (1 tbsp garlic powder, 1 tsp smoked paprika, 1 tsp ground mustard, 2 tbsp nutritional yeast).

In a food processor, add the chickpeas and...

In a food processor, add the chickpeas and onion. Chop until they are a finely minced texture, but not a blended paste. Set aside. They should still have some texture (see image in the post above). 

Make a well in the center of the...

Make a well in the center of the mixture and add the chickpea and onion mixture and the liquids (3 tbsp soy sauce, 1 tbsp tomato paste, 1 tbsp olive oil, 2 tbsp vegan Worcestershire, ½ cup + 3 tbsp veggie stock).

Stir to combine. Use your hands to gently...

Stir to combine. Use your hands to gently knead any remaining vital wheat gluten left at the bottom of the bowl into the seitan. If the dough feels very dry, add 1 tbsp veggie stock and gently knead to combine. (See images or video above for reference). If there's a little bit of vital wheat gluten that can't be incorporated, this is okay.

Knead with your hands for 1 minute until...

Knead with your hands for 1 minute until the dough feels elastic and comes together into a moist loaf (see images or video in post above). Do not over-knead- this will lead to seitan that is too chewy.

Shape the seitan into a rounded log/loaf about...

Shape the seitan into a rounded log/loaf about 7” long and 3-4” wide. 

Cut three, equally spaced slices (about 3/4” /...

Cut three, equally spaced slices (about 3/4” / 2 cm down) into the log (so the marinade can seep into the inside of the seitan).

Optional: Wrap with cooking twine to help it...

Optional: Wrap with cooking twine to help it keep its shape while baking.

Preheat the oven to 375 degrees Fahrenheit (190C). 

Place the seitan into the center of the...

Place the seitan into the center of the oiled baking dish with the prepared vegetables. 

Pour ¾ of the marinade on top of...

Pour ¾ of the marinade on top of the roast and veggies. Make sure the outside of the seitan is evenly coated. Drizzle with olive oil. Cover with foil.

Bake the seitan for 45 minutes, covered. 

Uncover, and baste with the remaining marinade. Stir...

Uncover, and baste with the remaining marinade. Stir the veggies to coat. Bake for 20-25 more minutes uncovered. 

The seitan should be slightly caramelized and browned....

The seitan should be slightly caramelized and browned. It may still feel soft but once it cools slightly, the roast will firm up and become chewier.

Let cool 5-10 minutes before slicing. Garnish with...

Let cool 5-10 minutes before slicing. Garnish with fresh thyme, rosemary or sage. Serve with gravy.

https://mediavine-res.cloudinary.com/video/upload/da1eg4zslnucgqxrwvpa.mp4

This epic vegan Sunday roast dinner is complete with savory seitan roast beef, marinated tender root vegetables, and a creamy mushroom gravy. Make this vegan and vegetarian roast for a cozy and hearty Sunday dinner or for a memorable holiday meal, like Thanksgiving or Christmas.

Vegan Seitan Sunday Roast Dinner

Ah a Sunday roast, the most quintessential British past time. A weekly ceremony consisting of devouring huge swathes of carbs. Here&#039;s my go to recipe for this wonderful tradition.

Vegan Sunday Roast With All The Trimmings

400 g Assorted Seasonal Greens

400 g Carrots (peeled and boiled)

Large Head Cauliflower

Garlic

Teaspoon Smoked Paprika

Teaspoon Turmeric

Teaspoon Cumin

Tablespoons Rose Harissa

g Fresh Thyme (stems removed and finely chopped)

Medium Lemon (juiced)

Salt

Tablespoons Olive Oil

Potatoes

Tablespoons Plain Flour

Tablespoons Sunflower Oil

Flour

75 g Gram Flour

Teaspoons Baking Powder

Dijon Mustard

90 ml Aquafaba

250 ml Plant milk

Teaspoon Apple Cider Vinegar

Medium Onion (finely diced)

Medium Carrots (finely diced)

Sugar

Tablespoons Soy Sauce

Tablespoon Tomato Puree

Tablespoons Red Wine Vinegar

500 ml Vegetable Stock

Preheat your oven to 220˚c/430˚f (fan oven).

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.

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.

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&#039;s important to get the oil as hot as possible.

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.

Place the muffin tin back in the oven and cook for 20 - 25 minutes until the Yorkshires have risen and are golden brown.

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.

Yorkshire Puddings

Preheat your oven to 200˚c/390˚f (fan oven).

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).

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.

Cover the cauliflower dish and place into the oven. Roast for 30 minutes.

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.

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.

Harissa Roast Cauliflower

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.

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.

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.

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.

Roast Potatoes

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.

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.

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.

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.

Gravy

Ah a 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 end 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!

Here's my recipe for a good old fashioned roast, veganised. This fully plant-based Sunday roast is packed full of flavour. The secret is the gravy, which is so damn good. I normally make double quantities and then bathe my plate in a sea of gravy.

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Full recipe can be found here: https://www.lowlyfood.com/recipe/vegan-sunday-roast-with-all-the-trimmings/

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Music credit Mona Wonderlick - Bloom: https://soundcloud.com/monawonderlick 

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Timestamps

0:00 Intro
0:42 Yorkshire puddings
4:37 Harissa roast cauliflower
6:44 Finished yorkshire puddings
7:48 Roast potatoes
10:10 Vegetable gravy
14:11 Plating up
16:40 Outro

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Top 3 vegan sunday roast recipes from across the web

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Vegan Sunday Roast Dinner with Grav...

Vegan Sunday Roast With All The Tri...

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