Twice cooked roast with apple, cranberry and pistachio

the perfect sunday roast

If you know someone who doesn’t eat meat or dairy then please share this recipe for an epic Sunday roast with them.. or perhaps you’d like to give it a try yourself?

When I first turned to a plant-based diet, people would often ask me what dish I missed the most. I can’t remember if I brushed them off with ‘oh nothing, everything I eat now is delicious anyway’ which is true BUT if  I’m being honest as it seems I am, then I will admit now that probably what I really missed in those early days was a good roast. Mostly the seasoned stuffing inside the roast with lashings of gravy. Nowadays I don’t miss it because I have created the perfect substitute that also happens to be in my opinion better than any darn roast I’ve ever had. why? because for me its about texture, flavour and sauce. this ticks all three boxes when teamed with my recipe for gravy.

This roast should not be kept for Christmas only. You most definitely need to prepare and surprise your friends and family with this at your next gathering  because plant based cooking has never been so indulgent and delicious…well it has but trust me when I say this twice cooked festive roast will really rock your socks. in fact if you don’t like it, I’ll eat my own socks. Now how is that for confidence that you’re going to love this roast dish.

For all those super prepared people who I envy everyday, you’ll be chuffed to know that you can totally make this a few days ahead of time and then bake on the day you need it or you can even pre-bake it and just warm it in the oven on the day you need it. just make sure it’s wrapped and no air can get in. We want it fresh to impress!

 

Yields4 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
 3 slices of sourdough bread
 1 brown onion, finely chopped
 1 royal gala apple, finely chopped
 1 tbsp vegan butter, room temperature
 ½ cup pistachios, roughly chopped
 ½ cup walnuts, roughly chopped
 ¼ cup cranberries, dried
 1 tsp celery salt, heaped
 ¼ cup liquid veggie or vegan friendly chicken stock
 1 tbsp fresh parsley, chopped
 2 tsp fresh rosemary, chopped
 1 tsp fresh thyme leaves
 2 sheets vegan puff pastry
 salt and pepper
 extra butter for brushing pastry
Gravy
 4 cups liquid veggie or vegan friendly chicken stock
 5 tbsp tahini
 5 tbsp soy sauce
 ½ cup flour
 2 tsp tomato sauce
 2 tsp thyme, fresh or dried
 1 tsp rosemary, dried
 black pepper
1

Set oven to 180 degrees and allow 2 sheets of puff pastry to thaw while you do steps 2-4

2

Combine all of the stuffing ingredients into a large mixing bowl and stir until well combined.

3

Spoon mixture into a loaf tin and bake in the oven for 30 minutes. Check at the 20 minute mark and give the mixture a stir within the loaf tin.

4

Once the stuffing is cooked, remove from the oven and allow to cool.

5

On a floured surface place a sheet of puff pastry down and at this stage you can brush with a little oil (this step is optional) then layer a 2nd sheet of puff pastry over the top.

6

Spoon the cooled stuffing mixture so that it is slightly off centre and then tuck the edges of the puff pastry and roll into a log. Transfer to a lined baking tray.

7

Lightly brush the pastry with a little vegan butter, score the top slightly so that air can escape whilst cooking. At this stage you can either cook straight away or wrap and return to the fridge and cook the following day or to the freezer and use within a week.

8

Once you're ready to cook, set the oven to 200 degrees and make sure the pastry has a little vegan butter brushed on top. Cook for approximately 30 minutes or until nice and golden brown to your liking.

9

Remove from the oven and allow 5 mins to cool before serving. Serve with roasted veggies and gravy.

Gravy
10

Combine all ingredients in a small saucepan over low heat and whisk until well combined. Stir occasionally and allow to cook for 4–5 minutes or until smooth and thick. Season with cracked pepper and serve.

gravy

 

Ingredients

 3 slices of sourdough bread
 1 brown onion, finely chopped
 1 royal gala apple, finely chopped
 1 tbsp vegan butter, room temperature
 ½ cup pistachios, roughly chopped
 ½ cup walnuts, roughly chopped
 ¼ cup cranberries, dried
 1 tsp celery salt, heaped
 ¼ cup liquid veggie or vegan friendly chicken stock
 1 tbsp fresh parsley, chopped
 2 tsp fresh rosemary, chopped
 1 tsp fresh thyme leaves
 2 sheets vegan puff pastry
 salt and pepper
 extra butter for brushing pastry
Gravy
 4 cups liquid veggie or vegan friendly chicken stock
 5 tbsp tahini
 5 tbsp soy sauce
 ½ cup flour
 2 tsp tomato sauce
 2 tsp thyme, fresh or dried
 1 tsp rosemary, dried
 black pepper

Directions

1

Set oven to 180 degrees and allow 2 sheets of puff pastry to thaw while you do steps 2-4

2

Combine all of the stuffing ingredients into a large mixing bowl and stir until well combined.

3

Spoon mixture into a loaf tin and bake in the oven for 30 minutes. Check at the 20 minute mark and give the mixture a stir within the loaf tin.

4

Once the stuffing is cooked, remove from the oven and allow to cool.

5

On a floured surface place a sheet of puff pastry down and at this stage you can brush with a little oil (this step is optional) then layer a 2nd sheet of puff pastry over the top.

6

Spoon the cooled stuffing mixture so that it is slightly off centre and then tuck the edges of the puff pastry and roll into a log. Transfer to a lined baking tray.

7

Lightly brush the pastry with a little vegan butter, score the top slightly so that air can escape whilst cooking. At this stage you can either cook straight away or wrap and return to the fridge and cook the following day or to the freezer and use within a week.

8

Once you're ready to cook, set the oven to 200 degrees and make sure the pastry has a little vegan butter brushed on top. Cook for approximately 30 minutes or until nice and golden brown to your liking.

9

Remove from the oven and allow 5 mins to cool before serving. Serve with roasted veggies and gravy.

Gravy
10

Combine all ingredients in a small saucepan over low heat and whisk until well combined. Stir occasionally and allow to cook for 4–5 minutes or until smooth and thick. Season with cracked pepper and serve.

gravy

Twice cooked sunday roast with apple, cranberry and pistachio

Related Posts

Comments (2)

[…] then perhaps you might be looking to make a roast dinner tomorrow night? Team this gravy with my twice cooked festive roast for a real […]

[…] then perhaps you might be looking to make a roast dinner tomorrow night? Team this gravy with my twice cooked festive roast for a real […]

Leave a comment