Vegan Roast.

Tonight’s dinner was a roast. Vegan for me. I did a roasted cauliflower, nut roast, carrots, roast potatoes, cooked some frozen cauliflower and broccoli and tinned marrow fat peas (mainly for my son in law) Yorkshire puds and beef for the non vegan/veggies, and vegetable based gravy. I haven’t learned how to do vegan yorkies yet. I’ve found a recipe online, and I’m planning to do a trial run before doing them as part of the roast. My little grandson would be very disappointed if there wasn’t any yorkies 😊 

The cauliflower roast was taken from Slimming Worlds Curry Club cook book, a little tweaked by me, and the nut roast from Goodtoknow website. Though I’m not sure they still have that particular recipe on it anymore.

The outside leaves of the cauliflower roast were cooked up, now frozen, and will form part of a soup at some time. The cooking liquid saved to cook the potatoes, then the carrots in. It then became our gravy with some onion gravy granules thickening it.

My non vegans enjoy the vegan options as well 😊