<Recipes

Dees Vegan Easter Roast2
Dees Vegan Easter Roast2

Easter Vegan Roast

By Dee, 24th March 2016

Easter is a lovely time of the year when many families get together to sit down and enjoy a meal. If you’re looking for a nice meat-free alternative and something more plant based, then this super tasty, satisfying Easter Vegan Roast is just the thing. Packed full of the wonderful flavours of spring, such as rosemary and garlic, this is a real crowd pleaser that goes perfectly with the mushroom gravy and your favourite veggie sides.

  • Prep: 1 hr 8 mins
  • Cook: 1 hr 4 mins

  • 1 hr 8 mins

    1 hr 4 mins

    2 hrs 12 mins

  • Yields: serves 4-6

Difficulty rating:

Ingredients

For the loaf

300 g tofu

100 ml soya milk

1 vegatble stock cube

1 onion, chopped

3 cloves of garlic

2 sprigs of rosemary (just the leaves)

1 can of black beans, drained

1 tsp marmite

mint sauce

cranberry sauce

For the gravy

100 g mushrooms, chopped

50 g veggie gravy

250 ml water

Directions

1In a blender, place all the ingredients for the loaf and blend to a fine paste.

2Pour into a loaf tin and bake for one hour in a preheated oven at 180c.

3Once baked, remove from the oven and allow to cool, then slice it and brown in a hot pan with a little oil. Then brush with a little mint and cranberry sauce to glaze it.

4To make the mushroom gravy, place the water and gravy mix in a pot and bring to the boil, turn down and simmer until thick.

5Brown the mushrooms in a frying pan with a little oil. Once browned add to the gravy.

6Serve the loaf with your favourite veggie sides, such as mashed potatoes or sweet potatoes, green beans, broccoli, carrots, etc.

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