Dinner/ Lunch

SUNDAY ROAST – FIELD ROAST WITH SPIKED BAKED VEGETABLES AND GRAVY

A great thing to do on a rainy Sunday is to cook up a delicious roast dinner.

I had been seeing the Field Roast Celebration Roast at the Cruelty Free Shop for quite a while so I finally bought one a few weeks ago to try out.

I am happy to report I was not disappointed. In fact it tasted very nice.

To quote the description on the Field Roast website
“Delightfully seasoned with rubbed sage, garlic and lemon juice, this evolution of our classic Celebration Roast features a traditional bread stuffing made with fresh onions, celery, cranberries and butternut squash.”

The version I purchased did not come with a pot of porcini mushroom gravy as appears on their website so I made my own plain version.

Here is how I made my Sunday Roast Dinner including specially flavoured potatoes, carrot and pumpkin.

FIELD ROAST WITH SPIKED BAKED VEGETABLES AND GRAVY

Print Recipe
Serves: 4 Cooking Time: 50M

Ingredients

  • 1 vegan Field Roast Celebration Roast
  • 3 cups of vegetable stock
  • 3 carrots
  • 4 potatoes
  • 1 medium piece of butternut pumpkin
  • 1/2 a head of cauliflower
  • 1 large piece of broccoli
  • 4 handfuls of fresh green beans
  • 1 large zucchini
  • No Salt
  • Cracked black pepper
  • Spicy seasoning
  • 1/4 cup of fresh or dry rosemary
  • 1/4 cup of cumin powder
  • 2 squeezes of lite agave nectar
  • Gravy powder and water (follow instructions on the packet)

Instructions

1

Pre-heat your oven to 180 degrees celsius

2

Line a baking tray with baking paper.

3

Put the Field Roast into a bowl and cover in vegetable stock. Leave to soak.

4

Place a large pot and steamer on the stove top on high.

5

Cut potatoes, carrots, pumpkin, cauliflower, broccoli, beans and zucchinis to size.

6

Place potatoes, carrots and pumpkin in the steamer and cook for 10 to 15 minutes.

7

Remove the Field Roast from the bowl and place it straight onto the baking tray. Grind a small amount of No Salt and cracked black pepper on the top.

8

Remove the potatoes, carrots and pumpkin and place on the baking tray.

9

Sprinkle spicy seasoning on top of the potatoes.

10

Sprinkle rosemary on top of the pumpkin.

11

Sprinkle cumin powder on the carrots then lightly drizzle lite agave nectar over the top.

12

Place baking tray in the oven until the vegetables are cooked (30 - 35 minutes).

13

Place the remaining vegetables into the steamer and cook until they just start to soften.

14

Take off the heat and set aside.

15

Make up your favourite gravy.

16

Once the vegetables in the oven are cooked remove them, slice up the Field Roast then plate up.

17

Garnish the roast and unflavoured vegetables with the gravy. Enjoy!

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