I adore Vegetarian roast meals, especially when you rewrite the rules. Forget the long preparation times! Forget only eating on a Sunday!
A roast meal can be a few items, it can be many. It can be cheap or expensive and thus typically quick or time consuming to make. For me they have not been sidelined to a Sunday afternoon, but any day of the week. I love vegetarian roast meals, they are great Autumn, Winter and Spring food.
Mint sauce splashed like a Jackson Pollock. Crisp roast potatoes drowned in a mushroom and onion gravy. Insane helpings of mustard to clean the nasal passages. Succulent vegetables from the market. A generous helping of stuffing. Egg free Yorkshire Pudding mopping up the cauliflower cheese sauce.
Egg free homemade Yorkshire Pudding is one of my favourite additions. I’ve not attempted to make it yet, but luckily for us my wonderful Girlfriend does and here is how she makes them.
- Four heaped tablespoons of plain floor
- Pinch of salt
- Half a pint of milk or water
- One tablespoon of Orgran no egg
- Two tablespoons of lukewarm water
- Olive oil / Rice Bran Oil
Step 1 – In a bowl mix the orgran no egg and the lukewarm water until it is a smooth paste.
Step 2 – Add the plain flour and salt to the paste and mix well.
Step 3 – Slowly blend the milk into the mixture and when your finished the texture should be akin to single cream.
Step 4 – Add the oil to your chosen oven tray. You can use a tray either suitable for a large yorkshire pudding or a cake tray to make individual ones. Place the tray in the oven on gas mark 8 until it is hot.
Step 5 – Carefully remove the empty tray from the oil. Then carefully add the mixture and cook for approximately 30 minutes at gas mark 8 (232°C).
This blog post was written as part of the seven day blogging challenge.