As promised, here's the rough recipe for my roast dinner: Vegan steak: 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 surface in chickpea flour and spread the dough. Cut it in 'steak-size' pieces. Loosely cover the pieces in kitchen foil and steam it 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!) Parsnips: 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 rosmary 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, eg Pure, Suma, Biona 115g/4oz self raising flour, sieved 1 tsp baking powder Pinch salt 280ml/ ½ pint soya milk 55g/2oz whole egg replacer, eg Ogran or Enger-G brands 60ml/ 2 fl oz water Method: 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. The rest of the recipe on my photo is basically just stuffing (this was prebought and just mixed with water, then cooked in the pan - it always sticks to the roasting tin when i make it in the oven), veg (peas and blanched red onions in this case) and the sauce - which i made from the gefro vegan 'jägersauce'. I just happened to have this at home because my mum sent plenty of stuff from this german vegan company over 👌🏻 any vegan gravy (can buy this in any health shop, holland and barrett etc) is fine though. BON APPETIT!
