I was craving a proper ‘Sunday roast’, a huge deal for a Brit abroad. But I had missed the boat on the Sunday, instead I made this tasty dish on Monday. A perfect cheap and vegan solution for those awkward family gatherings, where everyone else is catered for by a huge roast joint. It’s so easy to make, even Grandad could make it!
To make you’ll need:
- A whole head of cauliflower
- 3 tbs gravy granules (I used Bisto- Original (red))
- 3tbs cornflour
- 1tsp dried thyme
- 1tbs dried parsley
- 1tsp mustard powder (I used Coleman’s)
- 1tsp garlic powder (Available from Flying Tiger Copenhagen)
- 1tsp onion powder (Available from Flying Tiger Copenhagen)
- 1tsp ground black pepper
Simply wash the cauliflower and carve off any stalk and unsightly bits from the main body. Pat down with a towel and pre-heat the oven to a nice 180°C. In a bowl, place all the dry ingredients and mix thoroughly. Then, start adding water, bit-by-bit, until a thick, savoury paste has formed. Now, prepare to get messy! Use your hands (cleaned, of course) to cover the whole cauliflower with the paste. This will form a nice herby crust as it roasts in the oven. Make sure the cauli is evenly covered and place in the oven in a baking tray. Roast for roughly 50 minutes, before taking it out and turning the baking tray. Place in for a further 20 minutes. Once this is done, take it out and pierce the centre with a skewer, to check that it has fully cooked. If not, place it back in for a further 10 minutes. Once it has finished, leave to slightly cool before serving.
I’d recommend serving it with a medley of vegetables and a classic British onion gravy, which I make from using Bisto Original (red), the cooking water from all of the veg and some fried onions. I also served mine with some homemade stuffing, of which I’ll post the recipe soon!
The roasted cauliflower, enrobed in onion gravy.
Here’s a great recipe for using up the vegetables you have left in your fridge. Plus, it’s one of those that kind of works for all seasons, whether frosty Winter or a breezy Summer evening.
- 1 aubergine, cut into cubes
- 1 red onion, diced
- 3 garlic cloves, minced
- Oil, for frying
- 1tsp tomato pureé
- 1tsp sundried tomato paste (optional)
- 1 tin of chopped tomatoes
- 2 courgettes / zucchini, cut into coins
- 1 red pepper, diced
- Handful of new potatoes, cut into pieces (I used purple potatoes)
- Handful of good black olives
- Splash of good red wine
- 1tbs chilli flakes
- Handful of fresh rosemary, chopped
- 1tsp dried rosemary
- 1tsp dried basil
- 1tsp dried thyme
- 3 bay leaves
- Salt & Pepper
Start by chopping the aubergine into pieces and place them in to a colander (over a bowl). Sprinkle salt over them and wait until it starts extracting it’s juices (this stops it becoming bitter). This should take 30 minutes or so.
While this is doing, in a Dutch Oven, fry the onions and garlic on a medium heat until they turn translucent. Then add in the tomato pureé & paste and fry until it’s cooked out. Next add in the tin of chopped tomatoes, peppers and potatoes. Cook for 10 minutes. Now is probably time to check on the aubergine.
Once the juice has been extracted from the aubergine, Rinse with some water, and add into the pot, along with the courgette, olives and herbs. Top up with some good red wine and stir. Season with salt & black pepper, not forgetting the aubergines might still be a little salty.
Place into a pre-heated oven at 140°C, for 50 minutes. In this time the wizard that is the Dutch oven/ cast-iron casserole will do it’s magic and meld everything together. After 50 minutes is up, take the lid off and check if the potatoes are done, by pricking them with a fork. They should be, as cutting them into small pieces, shortens their cooking time, however, if not, place back in the oven for a further 10-15 minutes.
Serve, with a good drink and a nice loaf of bread
Here’s a quick recipe to make when you’re stumped to rustle up something. It’s great for entertaining and a Vegan twist on a Danish classic!
You will need:
- Half a roasted butternut squash, de-skinned
- 1 onion, chopped finely
- 1 tsp garlic paste/1 clove of garlic, minced
- 1 tsp dried thyme
- 20g rye bread crumbs
- 1 tin of butter beans, drained
- 1tbsp dried parsley
- 1tbsp fresh parsley, chopped
- Pinch of salt
- Generous amount of cracked, black pepper
To make start by quartering and deseeding the butternut squash then place in a deep baking tray. Drizzle with vegetable oil, sprinkle with salt and cover with foil and bake in the oven at 180° for around forty minutes. You can roast the squash in the bottom of the oven when you’re cooking other things – basically, roasted squash is a really versatile ingredient, especially in Autumn and Winter, so bung one when it’s convenient.
Check when they’re done by poking with a fork – they should be really soft. Take them out and allow them to cool (so they’re okay to handle) and save half the squash for a future recipe (soup is good). When they’re cool, scoop out the flesh of the other half and add to a mixing bowl.
Soften the chopped onion in a little oil and add to the mix. Combine the rest of the ingredients and mash with a masher until the beans are broken up and not too big. You can freeze whatever mix you don’t use or otherwise allow to rest in the fridge for a day or two. Form the mix into round, meatball sized balls and shallow fry in a little vegan butter until browned on all sides.
Serve with some boiled potatoes and a simple cucumber salad/pickle;
- Half a cucumber, sliced finely
- 4tbsp sugar
- 4tbsp white wine vinegar
- some mustard seeds; some black peppercorns
- dill, chopped finely
- a few bay leaves and a splash of water.
Make sure the cucumber is covered and leave to do its thing for at least an hour or two, longer if possible – it’ll keep in the fridge for AGES).