You are thinking of going vegan but you still want to treat your non-vegan loved ones to a vegan Sunday roast? No problemo!
And of course it is 100% vegan (but you don’t need to tell them, right?)
So, are you ready for the recipe?! Then keep on reading:
Made with seitan (wheat gluten). How much you need is pretty much down to how much vegan steak you want to make – i have never been much of a fan of measuring my cooking ingredients – I assume i used about 1 cup of wheat gluten.
Mix it with some chickpea flour and herbs (oregano, salt, pepper, paprika powder, garlic powder)
In a separate bowl mix cold vegetable broth, crushed garlic, a little bit of tomato purée – then slowly add it to the seitan-mix until you get a nice dough.
Leave it in a warm place for about 30 mins (cover it with a clean kitchen towel).
Cover the surface in chickpea flour and spread the dough. Cut it into ‘steak size pieces.
Loosely cover the pieces in kitchen foil and steam them over boiling water for about 5-10 mins each.
This was a little tricky for me as I don’t own a steamer so I just put the loosely covered pieces in a thin sieve over a saucepan with boiling water (worked just as well).
Put some chickpea on a plate and add salt and pepper, turn the steaks in there and then fry them in vegetable oil until gold/brown and slightly crispy on the outside (yum!)
Cut the parsnips lengthy and mix in a bowl with salt, olive oil and garlic. Spread them out in a roasting tin (important to put them next to each other rather than covering them!) and add sugar syrup on the top (just a thin layer) – I used dutch schenkstroop but pretty much every syrup should work just fine.
Roasted rosemary potatoes:
I used baby potatoes for this and cooked them for about 5 minutes. Then add the potatoes to a bowl and mix with salt, paprika powder, fresh rosemary (i always have some frozen), olive oil, breadcrumbs and some semolina. Mix well, then pop into the roasting tin and roast on high heat for about 30 mins (or until nice and crispy, and not burnt 😛)
Vegan Yorkshire pudding:
For the Yorkshire puddings I used the following recipe:
90g/3oz vegan margarine, e.g. Pure, Suma, Biona
115g/4oz self-raising flour, sieved
1 tsp baking powder
280ml/ ½ pint soya milk
55g/2oz whole egg replacer, eg Ogran or Enger-G brands
60ml/ 2 fl oz water
1. Preheat the oven to 220°C/425°F/Gas Mark 7.
2. Put 1 tsp vegan margarine into each hole of a 9-hole bun tray.
3. Mix the flour, baking powder and salt well. Mix the egg replacer into a smooth paste with the water then mix that in a jug with the soya milk.
4. Place the bun tray in the oven for 10 minutes so it gets very hot.
5. Add half the liquid containing egg replacer to the dry flour mix. Whisk to a smooth paste then incorporate the rest of the liquid until you have a smooth batter.
6. Remove the bun tin from the oven and very quickly spoon the batter into each hole – it should sizzle. Return to the oven immediately and bake for 15-20 minutes.