Sunday roast | Vegan - Gluten free | YouTube

Hello my lovelies! Have I ever mentioned that I used to live in England? If not I have indeed lived there, it has been quite some time since I last set my foot there but I do have some fond food memories from England and this month I wanted to share my take on a few English recipes and one that I enjoyed dearly was a comforting Sunday roast, let's make it vegan!

Check out the related video by clicking down below! Recipes can be found further down the page.

Serves 4 people.

Yorkshire puddings: What you need for dry: 75g gluten free flour 75g chickpea flour 2 tbsp baking powder A pinch of salt A pinch of turmeric What you need for wet: 1/2 tsp mustard 1 tsp apple cider vinegar 6 tbsp aquafaba (the liquid from a can of chickpeas) 3 1/2 dl (1.4 cups) water Oil for pan Begin with preheating the oven to 220°C (425°F). In a bowl mix the dry ingredients and in a jug whisk the wet ingredients together and then pour it into the dry ingredients. Whisk until the batter looks smooth and pour it back into the jug and allow it to rest for 10 minutes. Pour oil into your muffin tray making sure you coat the sides and place it into the middle of the oven until it appears to me releasing smoke. Now this requires some quick work take the muffin tray out and pour the batter in as quickly as possible and pop it back into the oven 220°C (425°F) and bake them for 30-40 minutes. ________________________________________________________________ Roast Potatoes: 120g vegan butter 1kg floury potatoes 1 tsp sea salt 1 tbsp fresh thyme leaves Rinse and peel the potatoes then slice them into chunky pieces. Place the potatoes into a pot with cold water and bring it to a boil on high heat once it's boiling bring the heat down and allow it to simmer for 10 minutes. While the potatoes are boiling add the butter into a oven tray and pop it into the oven along with the cauliflower allowing the butter to melt. Drain the potatoes and give them a shake so it roughen ups the edges, the fluffier they look the crispier they will roast. Pour the potatoes into the oven tray coating them with butter and allow them to roast in the oven for 25 minutes. ________________________________________________________________ Butter pepper carrots: 300g small carrots 2 tbsp butter A pinch of salt A pinch of white pepper Pour enough water to reach the feet of the steam basket and then put the carrots in the steam basket and place a lid on and steam for 20 minutes. Once they are done move the carrots over to a bowl and coat them with butter, salt and pepper. ________________________________________________________________ Roast beef gravy: 2 tbsp cornflour/cornstarch 5 tbsp cold water Juices from the roasted cauliflower 720ml vegetable stock A pinch of salt & black pepper Mix the cornflour and water in a jar giving it a shake until it is well combined. Add the juices from the roasted cauliflower along with the vegetable stock into a pot and bring to a boil on medium high heat. Add the flower mixture into the stock and whisk until it begins to thicken. Season the gravy and it's ready to serve. ________________________________________________________________ Roasted Cauliflower: 1 large head of cauliflower What you need for marinade: 2 tbsp tahini 2 tbsp water 2 tbsp lemon juice 1 tsp umami 1/2 tsp cumin powder 1/2 tsp paprika powder 1/2 tsp oregano 1/2 tsp garlic powder 1/2 tsp turmeric powder A pinch of salt A pinch of black pepper Begin with preheating your oven to 175°C (350°F) In a bowl add the following ingredients for your marinade and whisk it until combined. Next trim off the base of your cauliflower, remove any green leaves and the stem. Pop your cauliflower into an oven tray and using a brush coat the cauliflower with the marinade and place it in the middle of the oven for an hour. Allow the cauliflower to cool slightly before serving.