Traditional Vegan/Vegetarian Festive Roast Dinner

Traditional Vegan/Vegetarian Festive Roast Dinner



So hello! My names Tony Bishop-Weston and
I’m here in the Vegusto kitchen today we’re
going to be cooking up a roast using the lovely
Vegusto Roasts, we’ve got the Vegusto Vegi-Roast
with No-Muh Cheese it’s got it’s actually
got the award winning No-Muh Cheese running
along in the middle of it, we’ve got the Rustic
Vegi-Roast and then we’ve also got, this is
a really lovely one, the Vegi-Roast with Porcini
Mushrooms in it, but obviously with your big
roast, Sunday roast dinner, your big roast
special occasion, Christmas, Easter, Thanksgiving
whatever, the big thing is all the vegetables
as well, so we’re going to do lots and lots
of vegetables with our roast dinner. So the
first thing is roast potatoes they take quite
a long time so we’re going to start with those,
so yeah we par-boil the potatoes first so
they get nice and floury around the outside
and then we’re going to roast them in the
oven, so make sure the oven’s on 180c, so
while we’re waiting for the potatoes to par-boil
we’re going to prepare all the other vegetables
so we want some parsnips, so nice big sort
of chunks like that, yeah beetroot we’ve got
here and we’ve got some swede here, which
I think yeah you want to try and eat all the
colours of the rainbow as well. And the onions
we just cut these up, ok yeah and a little
bit of ginger as well that can, what else
have we go here we got beetroot so that’s
purple and then a bit of fennel as well. So
the potatoes should be done they really only
need a couple of minutes just to start them
off get them hot enough to soften the outsides,
we can use that for the swede then, so yeah
we just give those a bit of a shake so they
go all nice and floury so it gives something
for the oil to make crispy. And then we need
a little bit of oil in there, so because the
potatoes need to be cooked on a high heat
to get them nice and crispy. And a little
bit of sea salt or Tibetan rock salt on them
as well, so yeah just give them a little bit
of a shake back in the oven so they’re in
the oven for the longest amount of time. So
we’ve saved that water and we’re going to
cook that swede in that water, and then we
had some ginger didn’t we so put some ginger
in there, a little bit of sea salt in there
and it could do with a little bit of extra
pepper I think, sometimes you get swede that’s
very peppery anyway but, and they can just
sit and simmer to be soft enough so you can
mash them with a little bit of marge or a
bit of oil. So once those potatoes have started
to cook in the oven you can add in the lovely
fennel with the lovely aniseed-y flavour and
the onions, the beetroot, put the parsnips
here, and you know on the parsnips a really
nice thing on the parsnips apart from a little
bit of oil is Brags Amino’s so just a little
bit of that on there and it’ll just give it
an extra bit of a lift on the parsnips so
it’s sort of like caramelising them. Then
we can put the roast on, now the Vegusto Roasts
we’ve got three of them here, we’ve got this
one is a Vegi Roast with Cheese half way through
the middle of it so that’s really lovely luscious
melty cheese in the middle of that, there’s
this one which is the Rustic one, that’s got
all sorts of things, spices and vegetables
in there and then this one with Porcini Mushrooms,
so basically find the corner rip them open
like that, see they’ve got plenty of oil on
them there and they just go in the roasting
tin like that, I think we’ll put that one
in the middle, they only take about 20 minutes
to cook and maybe halfway through cooking
after about fifteen minutes just paint a bit
of oil on the top just to stop them drying
out. So then I think we’ll do the curly kale
with a little bit of this award winning cheese
sauce, the Vegusto No-Muh Cheese Sauce, so
literally just plonk in the curly kale and
pour the cheese sauce in over the top, so
yeah that just has a stir in there so put
the peas in with the curly kale as well. Oh
that’s lovely. We’re ready to put in these
other vegetables that don’t take long to cook,
we’ll put those in with the roast, take our
roast out and then add our vegetables that
don’t take long to cook. So we’ll put our
broccoli in here, and put our sweetcorn in
here, and we’ll put our asparagus in here,
and then some red peppers dotted about, we’ll
just paint the top of the roast so it doesn’t
dry out, see after about ten minutes of cooking
the roast a little bit of oil. Put those back
in the oven. And the carrots, we need to do
the carrots if you can fit those in, just
put them in here and what I’ll do is just
a little bit of orange juice see carrots already
sweet, but with just a little bit of orange
juice and a little bit of salt, do you know
the other thing that’s really really really
lovely with carrots, that’s coriander and
I know we’ve got a little bit of coriander
up here. So yeah chop up the coriander and
we’ll put them in towards the end. So Sunday
roast, thanksgiving dinner, Christmas Dinner,
Easter Dinner, special occasions, whatever
it’s not complete without your gravy so lets
make some gravy. So this water was the potatoes
and now it’s the, and then the swede and now
it’s the gravy into a little cup we’ll have
some gravy powder, so three teaspoons of gravy
powder and I think we’ll put a little bit
of mustard in there as well just a tiny bit,
we’ve got some grated carrots in here as well
and then a bit of white wine vinegar is what
we’ll use, but if you’ve got some nice balsamic
vinegar then you could use that as well, its
just something to give that sour bit of your
tongue a lift, a knock, a nudge, so you just
stir the powder into a little bit of juice
as this has to be cold in the beginning, and
then what happens is we get this hot, and
once this is hot we can put the gravy into
it. I think we’ll put a bit of salt, we’ll
put a little bit of pepper and I think we’ve
got some mushrooms here so lets just put a
few mushrooms in there as well while we’re
waiting for that to heat up, just really finely
chop them and we’ll pop those in with the
gravy as well, and the other thing that you
can put I mean to get a really really lovely
gravy you need to hit that oomami bit of your
tongue as well the sort of savoury bit, but
we’re going to use a little bit of Brags Amino’s
just to hit that extra bit of the tongue,
I’m also going to add in a tin of tomatoes,
organic tomatoes, so all we have to do once
this is hot enough you just pour in your gravy,
so that just goes in there very very slowly
until the whole thing thickens up so I mean
I like gravy like that but if you prefer all
you have to do is get your blender and just
blend it all up. Also on www.Vegusto.co.uk
you can get these amazing bullion little stock
cubes, French Onion, we didn’t put any onion
in there did we so lets just have a little
bit of this French onion in there so one of
these that should just about, they melt really
quickly and we just stir that into that, oh
and this needs to go on the carrots as well,
so you’ve got carrot orange and coriander,
classic mix of flavours. What we need to do
is we need a masher, it’s behind you, yes
thank-you very much it is, there we go so
that’s all nice and soft now says he, and
into that we need some margarine, just a spoonful
of marge in there and then yeah just literally
mash that up so then we’ve got a nice few
different textures, we’ve got the smooth creamy
swede and turnip, we’ve got the orangey carrots.
The very last thing you do is just heat up
that curly kale and the peas, so yeah, so
all you need to do is just get that hot and
then you’re ready to roll because this literally
just needs to get hot. So you’ve got your
prize winning Vegusto Cheese Sauce in there
and there might be just a little bit of pepper
in there as well. And then away you go really,
that’s everything, I think everything should
be ready now. We have a feast, so we’ve got
this one with the cheese in, we’ve got this
one with the Porcini Mushrooms in it, oh that’s
really delicious that’s the smell coming off
of it, then we’ve got the classic vegetable
one, so lets just put that there, oh absolutely
delicious, so you see you’ve got the award
winning cheese inside there, and then carrots
and all sorts of vegetables in there, so then
we need our carrots and we’ve got lots of
different greens we’ve got our tender-stem
broccoli there, curly kale with peas and Cheese
Sauce that can go there, our swede that can
go with the yellow stuff, amazing, fantastic
look at those gorgeous roast potatoes, amazing,
our fennel and then amazingly roasted parsnips
and then roasted beetroot, a meal fit for
a king or queen, I think we need, they probably
need one more little roast-y on there don’t
you think? So just a little bit of gravy on
there and I’m sure you’ll agree – a most
amazing Sunday roast there, don’t you think
so? There look at that. So thank-you very
much I’ve been Tony Bishop-Weston, this has
been Vegusto you can see more recipes like
this on www.Vegusto.co.uk see you again soon,
thank-you very much for watching.


Traditional Vegan/Vegetarian Festive Roast Dinner


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