Vegetarian Sunday Roast

After our trip to London last weekend, I've been itching to try a traditional "Sunday Roast" vegetarian style. In Texas we do "Sunday Supper", which is basically the same thing. Yummy comfort food for the family to enjoy together. I miss that!

I made a vegetarian nut roast with mushroom gravy, Yorkshire puddings, roast potatoes, and a Bakewell tart. It was so delicious! You definitely need to make it on a Sunday or some other day when you have a lot of time though, because it doesn't come together all that quickly. Worth it though, in my opinion :-)

The gravy was just a rue made from butter and flour, with mushroom broth whisked in. Would have been really good if I'd first sauteed some mushrooms and garlic, but for my first Sunday roast I needed to keep it a bit more simple.

So, I started by making the Yorkshire pudding batter, as it has to rest a while before baking (30 min, or up to 2 hours). Here's the recipe (with video) I used. They should be the last things to go in the oven, as they should be eaten immediately.

Then I began working on the nut roast. I followed this recipe I found on Mint Green Apron. I used dried thyme and sage (about 1/2 tsp each) and fresh parsley. I also subbed cheddar cheese for the mozzarella. Very yummy! I will definitely be having this on Thanksgiving from now on. 

Tip: This was the first thing that went in the oven. When it was done, I re-covered it with foil and just let it rest in the tin while I baked the rest of the meal. It was still very hot by the time we ate.

Line the bottom of your loaf pan with some baking paper or grease and dust with some almond meal or something, as it didn't release very easily when just greased and ripped the crust off.

I used this recipe for the roast potatoes, but I can never get them to get crispy enough for some reason. There must be some magic tip I don't know about. I think I should have put these in the oven even before the nut roast, as they seem to take forever to crisp up on the outside.

This Bakewell Tart might be one of my favorite pies I've ever made. Oh man is it good warm out of the oven! Don't forget a glass of milk, because you'll need it!

Tip: Begin preparing the crust before you start the meal. The dough needs to rest in the fridge a while, be rolled out and rested again, and then pre-baked, spread with jam and cooled before you even put the filling in. I prepared the filling while the Yorkshire puddings went in the oven and the roast potatoes were still baking. Then I popped it in the oven while we ate.

One of my favorite breakfasts is toast with almond butter and raspberry jam. Here it is in pie form!

We used the leftover nut roast to make yummy sandwiches the next day. The vegetarian answer to leftover meatloaf sandwiches! Whole wheat sourdough bread crusted with sesame and flax seeds, spread with raspberry jam, slices of the roast and soft swiss cheese. Perfect way to use up those leftovers!

Hope you all have a great Sunday and possibly get to enjoy a nice family meal!