It’s been a while since I’ve done a good old fashioned roast dinner….
Roast dinners are, I’d imagine, one of those meals that omnivores are baffled by vegan versions of – unless you substitute the meat for some processed blob of fake chicken with awful “stuffing” in the middle. For me though, even back in my old meat eating days, roasts were always about the veg – so why bother replacing anything?
Top left clockwise – Roasted butternut squash (with sesame oil and smoked salt), on a bed of steamed and baked white cabbage. Roasted “hassleback” potatoes, with olive oil and za’atar. And stuffing balls, with red onion, sage, walnuts and breadcrumbs made from homemade malted sourdough.
All well and good, but it’s not a Sunday Roast without GRAVY!!
Red onion, sage and garlic gravy. Fried off the onions and started a simple roux off, then added the sage and garlic, then gently poured in veg stock, stirring all the time to stop the gravy from going lumpy. Added a little soy sauce for colour and extra umame. Washed down with a nice bottle of Sainsbury’s “Winemakers Selection” Reciente Rioja. Sainsbury’s are getting very good with their vegan labeling these days.