To celebrate National Vegetarian Week 2017, food blogger Free From Fairy has created this alternative menu to your traditional Sunday roast.

With more & more people taking a ‘free from’ approach to their diet – whether that’s gluten free, vegan, vegetarian or low carb – food blogger Free From Fairy has put a spin on everyone’s favourite, the traditional Roast Dinner.

These 3 recipes can be combined to make a great alternative Sunday roast that everyone can enjoy.

Chickpea Roast Loaf

There’s nothing like a good roast dinner. If you’re vegan, there are lots of creative ways to capture the essence of the perfect roast while still avoiding animal-based products. This chickpea roast loaf from the Free From Fairy transforms the traditional roast dinner into a mouth-watering, vegan alternative.

Picture: Curry’s PC World

Ingredients:

• 1 tbsp olive oil

• 1 medium red onion, finely chopped

• 1 clove of garlic, finely chopped

• 1 stick of celery, finely chopped

• 80g carrot, peeled and grated

• 150g courgette, grated

• 1 tbsp tahini

• Zest of half a lemon and juice of a whole lemon

• Dash of tamari or soy sauce

• 2 tsp mixed herbs, finely chopped

• 1 can chickpeas

• 1 can cannellini beans

• Black pepper to taste

Method:

1) Line a small loaf tin measuring approx. 17cm x 7cm with greaseproof paper. Pre-heat the oven to 200oC (180oC fan, gas mark 6).

2) Place the vegetables into a large saucepan along with the oil. Stir and then place on the lid. Leave them to sweat over low heat until softened, stirring occasionally. This will take around 15 minutes.

3) Add the tahini, your choice of tamari or soy sauce, lemon zest and juice and mixed herbs, and stir well to combine.

4) Place the beans and chickpeas into a food processor and blend until fairly smooth. If you don’t have a food processor, mash the beans and chickpeas with a fork or potato masher until smooth.

5) Add the bean mixture to the vegetable mixture, stir to combine and season with black pepper to taste (you shouldn’t need salt because of the tamari/soy sauce).

6) Scrape the mixture into the prepared loaf tin and smooth the top. Bake in the pre-heated oven for around 45 minutes until golden and firm to the touch.
Serve with fluffy roast potatoes and blanched carrots, broccoli and green beans.

Roasted Whole Cauliflower

If you’re craving a roast dinner but want to keep to your low-carb diet, this is the recipe for you. Replace the carb-loaded side dishes that typically accompany a traditional roast dinner with the Free From Fairy’s scrumptious low-carb alternative.

Ingredients:

• 1 medium-sized cauliflower

• 2 tbsp olive oil

• 2 tbsp Dijon mustard

• 1 tbsp balsamic vinegar

• 1 tsp ground cumin

• ½ tsp smoked paprika

• 1 clove of garlic, finely chopped

• Zest of one lemon

• Olive oil for drizzling

Method:

1) Pre-heat the oven to 200oC (180oC fan, gas mark 6).

2) Mix together the olive oil, mustard, vinegar, cumin and paprika.

3) Wash the cauliflower and remove the outer green leaves. Dab it dry with kitchen paper and place onto a baking tray lined with tin foil.

4) Spread the oil mixture onto the whole cauliflower, rubbing it into each floret.

5) Place in the oven and bake for 1 hour.

6) Remove from the oven, sprinkle over the lemon zest and garlic, and drizzle with olive oil.

7) Bake for a further 15-20 minutes.

Gluten-Free Yorkshire Pudding

A roast dinner just wouldn’t be complete without a fluffy, golden-brown Yorkshire pudding (or three) to soak up all the juices. If you love your roast dinner but are looking for a gluten-free option for this all-important side dish, the Free From Fairy has a delicious gluten-free alternative for the classic Yorkshire pudding.

Ingredients:

• 80g tapioca starch

• 90g full fat milk

• 3 medium eggs

• Pinch of salt

• ½ tsp coconut oil (or chosen fat), enough for each hole of a 12 hole muffin tray

Method:

1) Turn the oven on to 230oC (210oC fan, gas mark 8).

2) Place ½ tsp of your chosen fat or oil into each hole of a 12 hole muffin tray and place into the preheating oven. Once the oven is up to temperature, keep the tray in the oven for 5 minutes to heat the fat or oil.

3) Meanwhile, place the tapioca starch in a large jug and add the milk. Whisk to combine, then add the eggs and salt and whisk well until frothy on top.

4) Once the tray has been heating for 5 minutes at full temperature, quickly remove from the oven, close the oven door and pour an even amount of batter into each muffin hole. Quickly place the tray back in the oven.

5) Bake for 20-25 minutes until puffed up and golden.

• All of the recipes were created by Free From Fairy in partnership with Currys PC World

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