The ultimate and best (plant-based) Sunday roast ever

I make roast dinners for large numbers of people quite a lot: nut roasts, nut wellingtons, nut parcels, steamed puddings, vital wheat gluten roasts, all sorts of centrepieces find themselves alongside crispy pototoes. zingy vegetables, gravy, delicious yorkshire puddings, but this one is my favourite roast dish to date. It features chestnuts at the heart of the meal, although you could substitute walnuts or a mixture of nuts and seeds if you prefer, but this works so well with pre-cooked chestnuts. It’s a great meal for a celebration, for Christmas, for Thanksgiving, or just for that special time when families get together and you want to push the gravy boat out.

Preparation

Parboil enough peeled and chunked  potatoes (Maris Pipers work well)) for everyone sharing the meal. Drain the potatoes. Put them in a big bowl with a few chunks of sweet potatoes. Add olive oil, salt, black pepper, lemon juice and leave to marinade.

Make the roast: blitz a packet or tin of drained (cooked) chestnuts, two slices of brown bread, herbs of your choice (thyme, sage, parsley), a little water, a little oil (a tbsp), a shake of soy sauce, a couple of tbsp of brandy, black pepper and then stir in some sauteed onions, garlic, celery and chopped mushrooms. Mix together and put it in some greased individual pudding dishes, one for each person. This should feed four with one individual roast each but I know some people may want to make twice as much. The individual roasts go in a bain marie, a tin containing water, to cook later.

Prepare the gravy. Make a roux out of plant-based margarine and flour or, if you prefer, use a heaped tbsp of cornflour in water to thicken the gravy. Saute onions, garlic, mushrooms and celery; add a little water and a tbsp marmite. Blitz the lot (or most of it if you like bits in your gravy, as I do) then add a little more water, the thickener (roux or cornflour/water mix) and cook gently until the gravy thickens, darkens and bubbles. (I always add a glug of either marsala or, if I can’t get any, blackcurrant or blackberry liqueur to my gravy. Don’t ask why, but it really works well!)

Prepare your veg: broccoli, kale, carrots, beans, peas, whatever you like, in a steamer ready to go.

Prepare the yorkshires – blitz 2 cups self-raising flour, two cups plant milk (I use oat…) and a pinch of salt and pepper. Pour a little oil in each ‘pudding hole’ of a yorkshire pudding tray.

Forty/ fifty minutes before you want to eat.

Put the potatoes, covered in a little oil, on a tray into the top of the oven on 190. NO need to pre-heat.

Put the bain-marie containing the individual chestnut roasts in the middle of the oven.

25-30 minutes before you want to eat.

Shake the potatoes in the tin so that all sides will roast evenly. Move them down the oven to the centre shelf – I put them on top of the individual chestnut roasts to stop the tops of the roasts burning. Put the Yorkshire pudding tray with oil on the top shelf of the oven. 

Eighteen minutes before you want to eat.

Take out the yorkshire pudding tray. Pour the yorkshire pudding mix into the sizzling fat. Put the tray back on the top shelf. The mixture makes between 9-12 yorkshires, depending on the size of the tin. Turn the oven up to 200. Check the potatoes and give them a vigorous shake.

Ten minutes before you want to eat.

Steam the veggies. Season. Add some fresh herbs to the potatoes if you wish. Check the chestnut roast is almost done – firm to the touch or you can insert a tooth pick (but do remember to take it out again!)

Five minutes before you want to eat.

Reheat the gravy. Check the food in the oven is almost ready. Depending on your oven, you’ll be ready bang on time or you may want to cook for another five to eight minutes. The yorkshires will be crispy on the outside and fluffy in the middle. The veg needs to be just cooked. Drain them and add a pinch of seasoning if it needs it and some lemon juice, then cover and  leave them until you plate up.

To serve

Invert the chestnut roasts and put the potatoes and veggies on plates.  Add the yorkshires. Smother the lot with gravy, just how you prefer it: a lot, a little, everywhere, just on the chestnut roast. A bottle of red goes down very well with this meal.
wine

‘Any leftovers’ Pizza

If you have any strong white or wholemeal bread flour and you’re making bread, here’s a useful meal you can make from the leftover dough and anything that’s lying in your fridge or larder. The bread is simply half a cup of warm water, a teaspoonful of (brown) sugar and a tablespoonful of yeast in a bowl, left for fifteen minutes somewhere warm and then added to the flour with a pinch of salt. I’d probably use half a kilogram of flour, more if you’re feeding a hungry group or making lots of bread. You can also add other things to your bread – I always put ground linseeds in bread as it adds useful vitamins and oil.

Mix the flour and yeast liquid together and continue to add warm water a little at a time until the mixture becomes dough-like. If it’s too wet, add a bit more flour. Knead it vigorously for a good ten minutes.

Leave the dough somewhere warm to rise for 50 minutes. Divide it into rolls, a loaf, bread-stick twists, whatever you like, but leave some over to make pizza.

Roll out the pizza and put it on a greased baking tray. Spread some tomato puree over it and any of the following you may have left over in the fridge or the cupboard:

  • Plant-based cheese
  • Onions
  • Mushrooms
  • Garlic
  • Artichokes – tinned is fine.
  • Asparagus
  • Tomatoes
  • Sweetcorn
  • Plant-based chorizo, sliced. (I make my own – recipe to follow soon)
  • Pineapple
  • Peppers, any colour
  • Chillies
  • Courgettes
  • Jackfruit, tinned, shredded and baked in the oven in a nice tomato and chilli sauce
  • Broccoli
  • Cauliflower
  • Tofu chunks
  • Herbs such as thyme, oregano, mixed herbs – fresh or dried

You might want to drizzle a little olive oil on top and add olives.

Bake the pizza in a hot oven, 180*,  for 30 minutes. Check it after twenty.

It’s ready to serve with a green salad or a carrot and red cabbage and onion coleslaw and, if you’re really hungry, bake some herbed polenta or sweet potato chips in the oven at the same time. Flip them over after 15 minutes of cooking.

In the absence of  a football game on TV, I’ll be eating this while reading a good book ….

Chocolate Celebration Cake – (Plant based)

In these times when people might want to cheer themselves up with an indulgent cake but there are no eggs available, this plant-based, chocolatey Victoria sponge is a great substitute and easy to make. It’s a recipe I use all the time and, although you can jazz it up by adding your favourite extra ingredients, it works well without the chocolate as a vanilla sponge. It also makes a really good birthday cake.

First of all, you need two mixing bowls. In a large one put 500 grams of plain flour, a teaspoonful of baking powder, a teaspoonful of bicarb, 350  grams of sugar, a pinch of salt and two tablespoons of good drinking chocolate or cocoa. In the other bowl, put 300 millilitres of oil (I use a mix of olive and sunflower), a big teaspoon of vanilla paste, two tablespoons of cider vinegar, 400 millilitres of plant milk (I use oat) and whisk it all together.

Pour the liquid into the dry ingredients and mix together. Add a little more milk if the mixture is too stiff: it should look like any other unctuous cake batter. Divide the mixture between two sandwich cake tins. Bake the cakes in a 180* oven for thirty minutes or maybe a little longer, until a toothpick comes out clean.

Leave to cool.

Level the cake off so it sits up straight on a plate. (I’d use the spare sponge bits to make plant-based tiramisu… soaked in Kahlua.)  Sandwich the cake with buttercream and red jam – cherry, raspberry, whatever you like. The buttercream is made from three tablespoons of plant butter, mixing icing sugar in bit by bit until it is the right consistency to be thick and spreadable. Add vanilla paste to it if you like and a pinch of salt.

Cover the top of the cake as you please – a dredging of icing sugar, raspberries. My favourite covering is to make a ganache by melting a big bar and a half of good plant-based chocolate, letting it cool a bit and mixing into it three good tablespoons of coconut cream from a tin, ideally left in the fridge overnight so that the coconut cream is super thick. You can use the rest for a Thai green curry, a satay or a chickpea and butternut squash madras. If it’s bitter chocolate, you may want to add a dash of maple syrup.

Once the topping has set, after about half an hour, you’re ready to dive in and devour it! It’s a huge cake, it will feed a dozen people. It should last in a cake tin for a week or, if you prefer, it will do for one or two cake-starved bookworms for a couple of days, or perhaps just one extra-indulgent evening!