Ah a Sunday roast, the most quintessential British past time. A weekly ceremony consisting of devouring huge swathes of food with friends and family. This event normally end when one’s trousers fail to close. At this point I normally retire to have a slight snooze before inevitably eating a little more of the leftovers later!
I love Sunday roast, but sadly it’s environmental creds aren’t too hot. Traditional Sunday roast normally features lamb or beef, two of the worst offending meats when it comes to carbon emissions. Roast chicken fairs slightly better, but if you’re looking for the most sustainable roast in town, this is it!
This fully plant-based Sunday roast is packed full of flavour. The secret is the gravy, which is so damn good. I normally make double quantities and then bathe my plate in a sea of gravy.
When to eat
This recipe can be enjoyed year round. Sunday roast is incredibly flexible and so if you’re enjoying this recipe at a time of the year when certain veggies aren’t available just switch them out for whats in season. Cauliflower can be exchanged for a whole roast spring or winter cabbage. Carrots can be exchanged for swede. Potatoes are normally available pretty much year round. Feel free to throw in new potatoes if you fancy.
This meal is around 86% less polluting than the average UK meal.
- Eating this recipe will save around 2.50 KG CO2e per person.
- That’s equivalent to the emissions produced driving 20.60 KM in a modern car.
- 400 g Assorted Seasonal Greens (chopped into ribbons and steamed)
- 400 g Carrots (peeled and boiled)
Harissa Roast Cauliflower
- 1 Large Head of Cauliflower
- 4 Cloves Garlic (mashed into a paste)
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Turmeric
- 1 Teaspoon Cumin
- 2 Teaspoons Rose Harissa
- 10 g Fresh Thyme (stems removed )
- 1/2 a Lemon (juiced )
- 1 Tablespoon Olive Oil
- 1.5 kg Potatoes
- 2 Teaspoons Flour
- 3 Tablespoons Sunflower Oil
- 75 g Flour
- 75 g Gram Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Dijon Mustard
- 90 ml Aquafaba
- 250 ml Oat milk
- 1 Teaspoon Apple Cider Vinegar
- 3 Tablespoons Sunflower Oil
- 1 Onion Onion
- 2 Carrots Carrots
- 10 g Fresh Thyme (stems removed)
- 1 Tablespoon Sugar
- 2 Tablespoons Plain Flour
- 1 and a 1/2 Teaspoons Marmite (or other yeast extract brand)
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Tomato Puree
- 2 Tablespoons Red Wine Vinegar
- 1 Litre Vegetable Stock
- 1 Tablespoons Olive Oil
- First make the yorkshire puddings. Preheat the oven to 220˚c. Using a deep muffin tray, place a little of the sunflower oil in the bottom of each opening. Place in the oven and heat for 10 minutes or until the oil has begun to smoke.
- Whilst the oil is heating whisk together all the wet ingredients for the yorkshire puddings until it is frothy and thick.
- In a large mixing bowl combine the flour and baking powder for the yorkshire puddings. Then slowly whisk in the wet mixture until you have a thick batter. Tip the batter into a measuring jug so that it is easier to pour later.
- When the sunflower oil is hot enough, remove the muffin tins from the oven. Working quickly pour a good helping of the mixture into each muffin depression. Depending on the size of your muffin tin holes you should get about 6 – 8 yorkshire puddings from the batter.
- Place the muffin tin back in the oven and cook for 20 – 25 minutes until the yorkshire’s have risen and are golden brown. Keep the yorkshires warm until needed by covering in foil and placing into a 50˚c oven.
- Next prep your cauliflower. Remove any leaves from the cauliflower and cut the stem so the vegetable sits flat. Place into a casserole dish (one with a lid).
- Mix together all the rest of the roast cauliflower ingredients until an even paste. Using your hands or a pastry brush, coat the entire outside of the cauliflower with the paste. If there is any left pour on top of the cauliflower.
- Cover the cauliflower dish and place into a 200˚c oven for 40 minutes. (This can go into the oven straight after the yorkshires, just turn down the temperature when it goes in).
- After 40 minutes have passed remove the lid of the casserole dish and roast for a further 30 minutes, or until the outside of the vegetable has started to brown.
- While your cauliflower is roasting you can get started on your roast potatoes. First, peel and chop your potatoes into even sized pieces, whatever size you prefer. Then boil the potatoes for 2 – 3 minutes and then drain into a colander. Shake the potatoes vigorously until they begin to fluff up round the edges.
- Cover the potatoes with the flour and shake again. Then place on an oven tray and cover with the sunflower oil and a generous helping of salt. Place in the oven alongside the cauliflower and roast for 40 – 50 minutes. Turning the potatoes every 15 minutes to get an even crisp on each side.
- Once the potatoes are done they can either be left in a warm oven, or covered with foil and placed on the counter, until needed.
- Whilst your cauliflower and roasties are finishing in the oven make the gravy. Peel and finely dice the onion and carrot. Heat the olive oil in a saucepan over a medium heat and fry the vegetables until soft.
- Add the rest of the ingredients except the vegetable stock and stir until the carrot and onion are well coated. Then pour over the stock and simmer for 10 – 15 minutes until it has thickened.
- At this point you can sieve your gravy to remove the onion and carrot if you so wish. I prefer to leave it chunky and rustic.
- Serve the roast with the cauliflower front and center, with all the veggies and yorkshires surrounding it. YUM!