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Meat-free Sunday roast with Yorkshire puddings
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Prep Time:
45 minutes
Cook Time:
70 minutes
Total Time:
115 minutes
Vegetarian twist on a classic Sunday roast with Yorkshire puddings and veggie gravy for a cheaper, quicker and equally delicious meal!
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:
  • In a saucepan over medium-high heat, melt half of the butter until foaming. Sauté mushrooms for 4-5 minutes until golden. Pour in stock, bring to a boil, then let sit for 30 minutes to enhance flavors. Strain stock through a sieve into a jug and set aside.
  • Preheat the oven to 220C/200C fan forced. Place pumpkin, potatoes, onion, oil, thyme, and seasonings in a large roasting pan. Roast for 30 minutes, then add carrots. Continue roasting for another 30 minutes until vegetables are tender. Remove from the pan and set aside. For the Yorkshire puddings, sift flour into a bowl, make a well in the center, add milk and eggs, and whisk until smooth. Set aside.
  • Preheat oven to 230C/210C fan forced. Pour 1 tablespoon of grapeseed oil into each of the six 100ml muffin pan holes. Place the pan on a tray and heat in the oven for 10 minutes until oil is hot. Remove from oven and distribute Yorkshire batter evenly among pans, filling them about 1cm from the top. Bake on the top shelf of the oven with roast vegetables on the shelf below for 20 minutes, or until puddings are puffed and golden.
  • Enhance the gravy by pouring sherry or muscat into the roasting pan and bringing it to a boil over high heat. Stir and scrape the bottom for 2-3 minutes until the liquid reduces to about 1 tablespoon. Lower the heat to medium, add the rest of the butter, stir until melted, then add flour and cook for 1-2 minutes until foamy. Slowly whisk in the reserved mushroom stock until smooth. Bring to a boil, then simmer briskly for 10 minutes until the gravy thickens. Finally, mix in the Vegemite.
  • Plate the roasted vegetables and Yorkshire puddings, then sprinkle the baby peas over the top and drizzle with gravy. Garnish with parsley, season to taste, and serve with English mustard and horseradish cream.

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