The traditional Sunday roast can be easily veganised. Roast potatoes, parsnips, celeriac, beetroot and carrots in olive oil. As the ‘centrepiece’ choose from Redwood’s ‘Celebration Roast’, ‘faux roast turkey’, ‘faux roast beef’ (available from health food stores), or Granose nut roast or chicken style bake. Or you can make a ‘centrepiece’ yourself. There are many, many recipes but try the one below – Chestnuts in red wine en croute. Steam or boil peas, green beans, cauliflower and broccoli. Cook stuffing balls (as per instruction on packet or make your own). Serve with gravy, mustard and cranberry sauce.
Chestnuts in red wine en croute (Serves 4)
Fry 2 onions (chopped) in 2 tbsp of dairy-free margarine until soft. Add 2 cloves garlic (chopped) and 50g button mushrooms (sliced) and cook for another 2 minutes. Pour in 90ml red wine and let it boil for a minute or two until most of the liquid has gone. Remove from the heat and stir in 75g breadcrumbs and 1 can of chestnut puree. Season to taste.
Use ready-made pastry (or make your own) and roll it out into two strips, one measuring roughly 15 x 30cm and the other 22 x 30cm. Put the smaller strip onto a baking sheet and brush with cold water. Spoon the chestnut mixture onto the pastry, leaving 1cm clear round the edge. Put the larger piece of pastry over the top and press it around the edges. Brush the top with a little soya milk and bake for 7-8 minutes at 230/450/GM 8, then reduce the heat and bake for another 25 minutes at 200/400/GM 6.