Dirty Vegan Roast (vg)

In Britain, a Sunday roast is traditionally prepared severely hungover or slightly under the influence (In this case a bit of both. Don’t judge me). With this in mind, this roast is simple, leaves time for a cheeky visit to the boozer and is made with ingredients readily available from a small local supermarket.

In Britain, a Sunday roast is traditionally prepared severely hungover or slightly under the influence (In this case a bit of both. Don’t judge me).

With this in mind, this roast is simple, leaves time for a cheeky visit to the boozer and is made with ingredients readily available from a small local supermarket.

In this recipe, I’ve subbed the meat with (vg) ‘Sausage’ Rolls. This may not be the most normal substitution but the pastry compensates for the lack of yorkshire puddings and basically they taste amazing so I don’t give a F.

It makes enough for 3 people (Although, it’s usually only enough to feed my boyfriend and I, so bear this in mind if your partner is a hungry MF)

You will need :

  • 6 pack – Linda McCartney Sausages
  • 1 sheet – Puff Pastry (double-check, but Jus-Rol and the majority of Supermarket brands are vegan)
  • 500g Baby Potatoes
  • 6 carrots
  • 1 red onion
  • 4 cloves of garlic (I bloody love garlic. If you don’t, adjust accordingly. If you’re a vampire, omit)
  • 1 1/2 cups of peas
  • 1tsp Thyme
  • Salt & Pepper (to season)
  • Olive oil
  • Gravy (Bisto’s original gravy powder is vegan, as are the majority of supermarket graves, again check the label)

 

It’s time to cook.

Set oven to 200C/400F to pre-heat that bad boy.

1. Throw your potatoes and carrots into a large pan. Cover with water and boil until tender.

2. While the veg is cooking, bang about a tbsp of olive oil onto a baking tray. Add sliced onion and garlic.

3. When veg is tender, drain and add on top of the onion and garlic bed of joy. Whack the thyme and a load of salt and pepper on those lads. Set aside.

4. Unroll the puff pastry. Lay out the sausages vertically, equally spaced along the bottom half.

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5. Fold over the pastry sheet to cover the sausages. Cut the spaces in between the sausages to give each it’s own little pastry blanket.

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7. Brush the edges with olive oil. Press the pastry around the sides to seal and make three incisions in the top. (yeah, Greggs, eat your heart out)

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8. Well, that’s your prep done. I’d recommend a trip to the pub to ‘let the flavours infuse’ or another excuse like that. Will probably have to turn off then re-pre-heat the oven but that sweet pinot noir will be worth it.

9. Your lads are ready for the oven. Bang the S-Rolls on the middle shelf and the potato and carrot combo above. Keep your little eyes on them, they’ll take around 30 minutes to roast.

10. When the rolls and veggies are looking done. Bosh the peas in some water and simmer until they float to the surface.

11. Get your gravy on the go if you’re into that kind of thing.

Throw it all onto a plate in a semi-orderly fashion and enjoy the fruits!

DVx

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