Can I BE more English? I Veganise The Traditional Roast!️ 😊

Hey friends! Sunday was Mother's Day here in the UK and I had my family over for lunch. Unsurprisingly we were having the expected traditional roast for lunch- my first since going vegan!

I'm the only veggie in the family, so they had a chicken to roast (boo!), I meanwhile had ordered a Tofurky roast- another first for me which I couldn't wait to try.

I decided to make all of the trimmings vegan to see if they could tell the difference- spoiler alert- they couldn't!

To serve 4:

For the Tofurky roast:

• Tofurky roast (or other meat free option)
• 4 tsp Bouillon powder

Method:

• Preheat your oven to 200c.

• Unwrap the Tofurky roast, place on a baking tray or oven proof dish.

• Cover with a baste of your choice, I made one using Bouillon powder mixed with hot water. Leave half of the mixture for later.

• Cover the roast with foil or cover the dish with a lid.

• Cook for 1 hour.

• Remove from the oven and cover with the remaining Bouillon baste.

• Cook for another 15 minutes.

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For the potatoes and parsnips:

• 300g potatoes
• 200g parsnips
• 4 tbsp vegetable oil

Method:

• Peel and chop the potatoes into small chunks.

• Part boil in hot water and a little salt until soft.

• Preheat an oven tray with some oil until hot.

• Drain the potatoes and put on the hot tray.

• Shake the potatoes every 20 minutes so they are evenly coated in oil.

• Cook for 1 hour or until golden and crispy.

• Add the peeled and sliced parsnips for the last 20 minutes of cooking.

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For the Yorkshire puddings:

• 225g self- raising flour
• 1/2 tsp baking powder
• 300ml oat milk
• 100ml warm water
• 8 tsp vegetable oil

Method:

• Add all the ingredients except the oil to a large bowl with a pinch of salt.

• Mix well using a hand blender or food processor.

• Spoon a tsp of oil into eight holes of the muffin tin and put in the oven for 5 mins to get really hot.

• Remove the tin from the oven and carefully pour the batter into the hot oil.

• Place in the oven and bake for 25-30 mins until risen and golden brown.

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For the cauliflower cheese:

• 1 white onion
• 200ml oat milk
• 3 tbsp vegan butter
• 1/2 cup flour
• 1 tsp English mustard
• 1 clove of garlic
• 2 tbsp vegan cream cheese
• 100g of grated vegan cheese
• 1 tbsp nutritional yeast

Method:

• Grate the vegan cheese.

• Peel the onion and cut it in half.

• Add it to a small pan with the milk.

• Heat on a medium heat until it boils.

• Remove from heat and remove and discard the onion.

• Set the milk to one side.

• Wash and chop cauliflower.

• Boil in hot water for 3-5 minutes.

• Remove from the heat and drain. Set to one side.

• Melt the butter in a separate pan and slowly add the flour, mixing into a paste.

• Add the milk bit by bit, stirring well until smooth. Add a little more flour if the consistency is too runny.

• Add the clove of crushed garlic, garlic salt, nutritional yeast, mustard and some salt and pepper.

• Add the cream cheese and the grated cheese.

• Add the cauliflower and stir.

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For the veggies:

• 200g carrots
• 200g green beans
• 1 small head of cauliflower

Method:

• Wash, and chop the veggies.

• Boil in hot water for 5 minutes.

• Drain and serve.

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Accompaniments:

I took the easy route on these and went for ready made options-

I served my roast with sage and onion stuffing which I made from a packet mix and some instant onion gravy made from granules.

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I can't tell you how happy I was having succeeded to make a totally vegan roast dinner with all the trimmings! The best part is that none of the omnis could tell that my cheese sauce or the Yorkshire puddings were vegan- that's a win for veganism!

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I was really impressed with the Tofurky roast, it isn't something that is widely available in the UK, so I ordered it and I wasn't disappointed. What's even better is that being the only veggie in the family, I get all the leftovers to make yummy 'chicken' and stuffing and 'chicken' and sweetcorn sandwiches 😋

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I hope you liked this post! If you did please upvote, comment, resteem and follow me on @lolzwithlisa for more veganised dishes and travel posts!