Hey guys! Hope you are doing fantastically. It's bright and sunny today after a weird couple of days of storms, so I've been hanging out inside trying to finish off some videos and thought it was the right time to cook out a simple roast.
Now this is a British classic, in the US this kind of meal is called baked, baked potatoes & chicken and what not, but it's a roast. I did a couple of options you can introduce to vegan meals to spice it up, with the basics!
- New Potatoes (I used two varieties in the photos)
- Sweet Potato
- Red Onions
- Green Beans
- Red Cabbage
- Olive Oil
- Vegan Sausage
- White Onion
- Brown Breadcrumbs
- Vegan Butter
- Vegetable Oil
- Bicarbonate Soda
- Rock Salt
- Mustard Powder
- Onion Powder
- Balsamic Vinegar
- Apple Cider Vinegar
So basically I've created a traditional roast with vegan sausages, using lots of different veg. Then on top of that I've created a balsamic spicy red cabbage, cranberry stuffing and a pea gravy.
So let's start off in the routine I created, I parboiled the potatoes and the squash, I sliced them into 'hasselback potatoes' which means they have like lots of cuts half way through so that when they roast they split open like a hedgehog. They're great for putting sauces or spices onto them as they hold the flavour. This takes about 10 minutes or until a knife can cleanly slice them. In the oven turned to 240, I had heated a dish full of vegetable oil. Drain the potatoes, add fresh rosemary and rock salt and throw into the hot oil in the dish.
In a second larger dish, I added vegetables I wanted. I popped honey on the carrots, with mustard and pepper. Then oil across the rest with some time. In a second bowl I prepared the stuffing, I used some frozen red cranberries as they are very juicy when cooked and give a sour burst to the dish when roasted.
I combined a cup of oats, cup of bread crumbs, two tsp of onion powder, some seasoning, two tsp of sage, a quarter of a white onion that was really finely chopped. Then in a cup combined a tsp of bicarbonate soda, same of linseed oil and combined with a tbsp of water. This makes a binding egg replacement that you then mix with the dry ingredients. Then add 500ml of boiling water and let expand and stand for about 5 minutes. Roll into balls with some cranberries and post in a separate dish.
In a second dish, I prepared some red pickled cabbage with balsamic + apple cider vinegar, enough to cote the cabbage and added some vegetable oil + seasoning. Super simple and colourful. I also in the first test made some gravy where I fried some white onion, leak and peas into a dish, I added some water from the boiling potatoes and some vegetable stock. Then in a cup mixed corn flour, soy and water and whisked until smooth, then added to the stock mix and combined with the vegetables for a tasty gravy! I omitted it from the final as I thought it looked too much but it is super tasty!
So the basic timing of this dish is about 55 minutes of cooking. When the potatoes have been in the oven for 30 minutes, then you add the vegetables, stuffing and cabbage and cook for another 25 minutes, monitoring for burning! Easy!
So here is the no stress, rainbow roasttttttt which is easy breezy! Let me know if you try it at home as it's super simple and easy to spice up a vegan option!