What you’ll need for the potatoes
– 6 medium Potatoes
– 1 tsp Bicarb Soda
– Garlic
– Rosemary
– Parsley

What you’ll need for the brocolli and cheese sauce
– 1 Small/Medium Broccoli
– 1/2 Cauliflower
– Dijon Mustard
– Unsweetened Soy Milk
– Mixed Herbs

What you’ll need for the stuffing

– Stuffing mix
– 500ml boiling water
– Runner beans
– A carrot

What you’ll need for the Yorkshire Puddings (you’ll get about 6 from this mix)
– 150ml Unsweetened Soya milk
– 50ml warm water
– 100g flour
– 3 tsp Bicarb Soda

Other things you’ll need:
– Carrots
– Onions
– Broccoli
– Oil
– Salt & Pepper (for all of the above)

Why haven’t I given specific amounts on everything? Because it’s mostly all down to preference, especially with seasoning; I think people get too concerned over the insignificant details, so just trust yourself not to do a shit job and you’ll end up with something you want to eat. Besides, you’ll get vague specifics during the next part as I try and figure out how to write this up and make it easy to follow. Write ups aren’t my strong point.

Oh, the following was cooked to serve two and there were still some leftovers.

Here’s a photo. Keep the end goal in sight, and you’ll get through this.

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Start by prepping the batter for the yorkshire puddings. They take the least time to cook in the oven, but you can crack on with everything else while the batter is settling in the fridge since that takes an hour. So, add the dry ingredients along with some salt and pepper into a bowl and mix together slowly adding the liquid. Season with salt and pepper and mix it up till there’s no lumps. Cover the bowl and put it in the fridge for now.

Next up, roast potatoes.

Peel and chop the potatoes into even sizes – I used 6 potatoes, and chopped each one into three – and put in a large pan and cover with boiling water. Stir in some salt and 1 tsp of bicarb soda, leave to boil until soft. That should take little over 10 mins. You may as well turn the oven on at this point to pre-heat, I usually set mine around 220°C.

In a pan, heat up enough oil to coat the potatoes while they roast (probably 5 tbsp-ish). Add in a good handful of rosemary, chopped garlic (I used 6 cloves), and salt & pepper, what you’re doing here is infusing the oil; When the garlic has turned a golden brown colour, strain the oil into a bowl and keep the garlic and rosemary to the side for later.

By the time this is done, the potatoes should be soft and ready to drain. Once drained, stand for a couple of minutes and give the potatoes a shake in the pan; Not too hard so they break, but they should look a bit mushy around the edges. Add the infused oil, salt and pepper and gently mix up. Then place evenly in a dish and put ’em in the oven. After about 20 minutes, give ’em a little flip to make sure they cook evenly.

At this point you should probably add the carrots and onions to roast. I think we had around 8 baby carrots and 1 medium onion each. Quarter the onions. Lightly coat all with oil, salt & pepper, sprinkle with some mixed herbs, and place in the oven with the roast potatoes in a separate dish – space permitting.

Take the Yorkshire Pudding batter out of the fridge and leave on the side for now, but put some oil in 6 spaces of the muffin tin (fill each about half way) and place in the oven to heat up.

The stuffing is quick. So mix in just shy of a pink of boiling water. Chop up the runner beans, and grate in a carrot, and add that to the mix too. You don’t have to add the carrot/beans, but it just makes this packeted stuff a little more interesting. Once the mix has rested for 5 minutes, place on a baking tray and throw that in the oven too. This should take about 30 minutes.

Check the roast potatoes, and see if they need another turn. They should be starting to crisp up nice by now. Leave them to it.

Hopefully by now the oil should be hot enough to add the Yorkshire Pudding batter. This should spit a bit, so be careful etc.. Once done, place back in the oven.

Now for the Broccoli and ‘Cheese’ Sauce. The ‘cheese’ sauce is made using half a cauliflower. So get rid of the stem, and separate the florets. Cover the florets with boiling water for about 8-10 minutes until soft. Drain, and blend in a pan. Over a medium heat on the hob, add a handful of cheddar style vegan grated cheese (I got mine from Sainsburys), a tablespoon of vegan soft cheese, a teaspoon or two of dijon mustard, pinch of salt and pepper, and keep mixing until smooth. If it’s too thick, you can add small amounts of unsweetened soya milk until it’s at the consistency you prefer. Also stir in a sprinkle of mixed herbs.

Same goes for the Broccoli, get rid of the stem, rip it to pieces and boil for about 10 minutes.

By this time everything should be about cooked. So quickly mix up some Bisto and make a nice thick gravy. I pour some of the juices from the roast carrots and onions dish into the gravy too for extra flavour.

Once you’ve plated up the roast potatoes, add some parsley to the fried rosemary and garlic that I told you to keep to one side and sprinkle that over the potatoes. Banging.

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Note: Not everyone has a massive oven – hell mines pretty tiny but I managed this fine – but coordinating everything so that it’s cooked together can be a bit daunting, especially if you’re cooking for other people so it’s probably easy to get freaked out and worry that shit’s gonna get cold if its finished cooking earlier than everything else. It’s nothing to panic about, just keep it to the side and if it needs it, pop it back in for a minute at the end. Besides, everything’s likely gonna get covered in some form of hot gravy or cheese sauce, so it’s really not going to matter much anyway!

Thanks to my pal Kath for her vegan Yorkshire Pudding recipe, you can view hers in more detail over on Netflix and Chickpeas.

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