Sunday Roast - The Vegetarian Option

My previous post took you through a traditional Sunday roast, with lamb and roast vegetables. Now for the vegetarian option - and for a fussy vegetarian at that...

Veggie 'roast', cheese sauce and roasted pepper and courgette

I found a fake 'chicken roast' made from soya mince that I cooked as my main. It was very easy to make. You stir hot water with the mix and leave for 15 minutes. Then transfer to a greased ovenproof dish before baking for about 20 minutes. I'm not sure if I did something wrong with mine as it came out very crumbly (it didn't stick together at all), I think it was because I only made a portion of the mixture rather than cooking the whole thing.

I served my 'roast' with a Cheese Sauce.

Ingredients

15g butter

4 tsp soya flour (or cornflour)

½ cup soya milk (or regular milk)

30g cheddar, grated

Method
Melt the butter in a pan over a medium heat. Add the flour and stir together, it will look like a paste. Add the milk a little at a time, stirring constantly. The sauce will thin when the milk is added and then thicken. When you have a nice thin sauce add the cheese and season well.
This sauce can be made ahead of time and reheated with a splash of milk.


And Roasted Peppers and Courgettes

Ingredients

1 small green pepper, cored, deseeded and chopped into medium sized pieces

1 green chilli, cored, deseeded and chopped into small pieces

½ med courgette, chopped into horizontal chunks

olive oil

dried mixed herbs

salt and pepper

Method
Chop the vegetables as advised above and put into a large mixing bowl.
Drizzle over with olive oil, and sprinkle over the dried herbs. Season well.
Bake in the oven for about 20 minutes (the same amount of time as the veggie roast).


And finally Roast Potatoes for the vegetarian and meat eaters

Ingredients
6 large potatoes, chopped into 1-inch chunks
sunflower oil

Method

Scrub the potatoes and par-boil for about 15 minutes. Meanwhile put a large roasting tin in the oven with some sunflower oil in the bottom to heat up. Remove it (carefully!) and add the par-boiled potatoes. Shake the potatoes about until they are all covered in oil and season well. Return to the oven and bake until they are golden in colour and crispy on the outside. It is worth taking them out of the oven and shaking in the oil whilst they bake.

Keep reading for the dessert post...