A More Compassionate Sunday Roast
The Sunday Roast began as a Christian tradition, of eating after church. Very few roast dinners feature more expensive free-range meats, and there is not enough land in England for everyone to eat this way, so plant-based is the way to go, to avoid factory-farming.
If you eat meat, never give cooked bones to pets, due to choking hazards (high-fat and salty meat/gravy is not good either). Don’t give leftovers to pets of these recipes due to toxic ingredients like onion, garlic, mushrooms, nutmeg. Don’t give leftover fatty foods to birds (including roasts, buttered sandwiches) as this affects insulation/waterproofing of feathers).
- Meat. This is many forms including grouse (over-bred then shot, which causes land to be flattened, and is a main cause of flooding). The grouse industry shoots wild hares as they carry a tick that affects grouse estate profits (hen harriers are also endangered).
- Roast potatoes do not have to be cooked in good fat, get the same results with local rapeseed oil.
- Yorkshire puddings can be made vegan, use with vegan sausage for ‘toad in the hole’
- Stuffing is not just sage & onion, try something new.
- Gravy is easy to make vegan.
- Roast Veggies (carrots, Brussels, runner beans, roast parsnips, mashed swede)
- Accompaniments include cranberry sauce, horseradish sauce, mint sauce or apple sauce.
Make a Vegan Roast
- Vegan Roast Pork (Full of Plants) is a Vietnamese-inspired recipe of two layers of vegan meat and coconut fat, topped with a bread crust. You can also use it to make vegan braised pork. There’s also a recipe online to make a vegan rack of lamb.
- Festive Butternut Squash (The Veg Space) leaves out the meat entirely and does what Americans do and uses a stuffed squash instead. This is full of festive flavours and can be made ahead of time.
- Lentil Nut Vegan Meatloaf (Minimalist Baker) uses cooked sweet potatoes and mushrooms with walnuts, pecans and fresh thyme. Contains canned lentils, tomato paste and vegan Worcestershire sauce.
- His stuffed no-turkey is made with mushrooms, garlic and white wine, chickpeas and tofu, with white miso paste, maple syrup and herbs.
- Vegan Brisket is made with seitan and jackfruit, along with chestnut mushrooms, vegan ale, soy sauce, brown sauce, brown sugar, miso paste, liquid smoke and spices. Makes enough to serve around 15.
Depending on what you are serving, this could be cranberry sauce, horseradish sauce or mint sauce or apple sauce for pork.
- Bonsan Beetroot & Horseradish Pate is an organic blend of earthy beets and fiery horseradish for a unique dip or spread. Also good in sandwiches.
- Inspired Vegan Horseradish Sauce is sold in a glass jar with metal lid. It offers the sharp distinct flavour and also good as a side dish, on a plate of roast veggies or with beetroot salad.
- Cranberry sauce (homemade) or buy Meridian Cranberry Sauce (made with organic apple juice concentrate and natural sugars).
- Clearspring Organic Apple Sauce is naturally sweetened for a simple organic sauce.
Artisan Grains Nut Roasts
Artisan Grains Nut Roasts are sold in many health shops and farm shops. They are packed in a cardboard box (recycle the inner plastic packaging with household waste or at supermarket bag recycling bins). These are really nice but are quite ‘nutty’ so don’t feed to young children. Easy to make, just add cold water to the mix and leave for 5 minutes or so, then pour into the enclosed cardboard tray and bake for 30 to 40 minutes, until done.
- Country Veg & Cashew is for the traditionalists. With some mashed potatoes, vegetables and vegan gravy, this is a nice traditional roast. Made with cashews and peanuts plus lots of country veg (potato, carrot, onion, green beans, cabbage, leek), peppers, mushrooms). You can use the mix to make these nut roast dippers.
- Mediterranean has a nice sun-dried tomato additional taste.
- Cashew & Cranberry if you fancy pretending you’re at American Thanksgiving! This is gluten-free but due to packaging, not for serious allergies.
You can freeze (cooked and cool) roasts if wished, but they will be a little dry. Keep up to 3 days (covered) in the fridge or for up to a month in the freezer. They say to fully reheat to ensure piping hot, before consuming.
You can buy good vegan stuffing from Steenbergs (Yorkshire) which offers Sage & Onion, Lemon, Apple & Onion and Cranberry Apple. Or Shropshire Spice Co Roasted Chestnut Stuffing is made with wholemeal breadcrumbs and rusk, roasted chestnuts, onion flakes, herbs, garlic, onion, salt and yeast powder.
Vegan Roast Dinners in Pubs
Many pubs (not just vegan ones) now offer a nice veggie roast. Brighton’s Roundhill Pub offers one of the best selection of vegan roasts. Choose from the tender minted ‘seitan lamb loin’ with dauphinoise potatoes, chantenay carrots, spinach puree and mint salsa. Or a Glazed ‘Gammon’ with treacle and mustard glaze, garlic buttered kale, celeriac puree, fondant potato, shredded baby leeks and vegan crackling.
Back 2 1/2 years ago when this pub opened, it made a point of designing the space so that it was open, so women could feel safe on a night out, and anyone behaving inappropriately would be noticed. They actively encourage anyone to report anytime they don’t feel safe, which has understandably led to them being one of Brighton’s favourite pubs for women.
And if you could not love them any more, they offer a ‘Finish at Home Vegan Roast’ to pick up. Choose optional sides of sausage herb stuffing or root veggie gratin, and add extra Yorkshires and veggies, plus mint, mustard or horseradish sauce.