Sunday dinner ... vegan -> veg dodger

 On Sunday I fancied a proper Sunday roast dinner with gravy etc... but had to cater from vegan to veg dodger, so decided on a nut roast for one end of the spectrum, and lemon garlic chicken for the other - with pick and mix vegetables for all to share.

Onion
Garlic
Olive oil
Aubergine
Roast squash
Walnuts
Pistachio nuts
Ground almonds
Rolled oats
Vegan stock
Potatoes
Swede
Carrot
Soya spread
Kale
Red wine
Passata
Petit pois

1.  Sautee onion and garlic in olive oil.
2.  Mix pre-roasted squash, nuts and oats in a bowl, add a slosh of olive oil and some stock.  Let it sit to absorb the liquids.
3.  Slice and grill the aubergine.
4.  Peel potatoes, toss in oil and roast for about 50 minutes.
5.  Peel and chop carrots and swede and boil until soft.
6.  Roughly shred kale and boil in salted water for about 20 minutes.
7.  Build the nut roast by putting half the mixture in an oven dish, top with aubergine slices, finish with the rest of the nut mixture.  Roast with the potatoes for about 30-40 minutes.
8.  Drain and mash the carrots and swede and add black pepper and soya spread.  Mix, and bake in the oven for about 20 minutes.
9.  Make the gravy by sauteeing chopped onion and crushed garlic in olive oil - when soft add red wine and half a cut of passata with about half a pint of stock.  Simmer.
10.  Drain the kale and fry in olive oil with a little water and season.
11.  Cook petit pois.
12.  Serve, take the bits you want, scoff.

Sausage and mash

Sausage and mash is excellent almost any day - but I made a really nice onion and mustard gravy which turned this into a real treat.

Potatoes
Sausages - these were pork and apple
Olive oil
Butter
Red onion
Garlic
Flour
Vegetable stock
Grainy mustard
Baked beans
Cabbage


1.  Prick the sausages with a fork and bung in the oven in an oven dish.  I add the tiniest splash of olive oil, roll them round in it - just to stop any initial sticking.
2.  Peel potatoes, boil for 15 minutes - until softish to a sharp knife.  Mash with butter and put into another oven dish - bake for 20 minutes, until the top goes golden brown.
3.  Sautee chopped onion and crushed garlic in olive oil until soft, add a tablespoon of flour and stir in until it becomes a paste.  Add stock and simmer, add a spoonful of grainy mustard, simmer again.  The gravy will thicken.
4.  Heat beans.
5. Steam shredded cabbage.
6.  Serve, scoff .... delicious