Meat-free Sunday roast with Yorkshire puddings

Name: Meat-free Sunday roast with Yorkshire puddings
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Cuisine: British, European
Ingredients: 1kg Kent pumpkin, unpeeled, cut into 3.5cm wedges, halved crossways; 6 (about 550g) small Coliban potatoes, unpeeled, halved; 2 large red onions, peeled, quartered leaving bases intact; 36.40 gm extra virgin olive oil; 4 fresh thyme sprigs; 1 bunch baby carrots, peeled, trimmed; Cooked baby peas, to serve; Fresh baby parsley, to serve; English mustard, to serve; Horseradish cream, to serve; 50g butter; 100g sliced Swiss brown mushrooms; 1L (4 cups) vegetable stock; 60ml (1/4 cup) sweet sherry or muscat; 40.00 ml plain flour; 1 tsp Vegemite; 190g (1 1/4 cups) plain flour; 250ml (1 cup) milk; 4 eggs; 125ml (1/2 cup) grapeseed oil

Instructions

Prep:45minCook:1h 10min

“You don’t need beef for a hearty Sunday roast. This vegetarian twist on a classic is cheaper, quicker and equally delicious, complete with Yorkshire puddings and a vegie gravy.” - Matt Preston

Updated at: Fri, 13 Dec 2024 22:12:41 GMT