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Vegan Sunday Lunch
Difficulty
Standard
Total time
210 min
Price
$ $ $
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Play

Description

This Sunday lunch is perfect for a big family meal, whether you're celebrating or just want to sit down together for a delicious meal

Ingredients

Serves 5

Method

Step 1
The day before, feel your sourdough starter around 8 hours before using it for the bread rolls. Start mixing the dough around 4pm. Pour 240ml of lukewarm water along with 40ml olive oil and sugar into a large mixing bowl, then stir in the starter, sugar and 400g bread flour and mix until no dry flour remains. Cover with a dry tea towel and allow to rest for 30 minutes. Add 8g salt followed by 20ml water and work the salt into the dough by kneading. Rest for another 10 minutes, then use the slap and fold technique to get the dough nearly smooth. Return to the bowl and cover. Every 30 minutes, stretch and fold for 3 sets. After the last set, cover and refrigerate overnight (up to 14 hours). The next day, preheat your oven to 200ºC
Step 2
Grease a muffin tray with olive oil, then divide the dough into 12 equal pieces. Cut each piece into 3, roll into a small ball, stretching as you go, then place the 3 balls into one of the muffin tray moulds and repeat. Allow to rest for around 4 hours or until doubled in volume
Step 3
Chop the asparagus spears at the bottom and peel the bottoms. Chop the onions in half and add to a roasting tray with the offcuts from the asparagus. Chop the swede, carrots and leeks and add to the tray along with thyme, then roast at 200ºC for 1 ½ hours with a little olive oil. Chop the kombu into smaller pieces and add to the stock for a further 30 minutes. Once done, strain through a sieve
Step 4
Add the roasted veg to a saucepan with 1l of water and simmer. To the roasting tray, add 2tbsp flour, olive oil, red wine vinegar, tomato puree, and a ladle of the roasted vegetable stock to release anything sticking to the pan and pour back into the saucepan to reduce until you have a thick gravy that coats the spoon
Step 5
Blanch the asparagus for 2 minutes and place in an ice bath to cool. Grill in a pan until charred on both sides
Step 6
Place the beans in a food processor with a splash or the cooking liquid, lemon juice, salt and 4tbsp olive oil, then blend until smooth
Step 7
Place the potatoes on an oven tray with olive oil and smoked salt and roast fo1 hour. Mix milk and maple syrup together and brush over the rolls, then sprinkle with flakey salt and place in the oven when you put the garlic in with the potatoes. Trim the ends of the garlic cloves, then add to the potatoes and roast for a further 30 minutes. Remove from the oven and stir in the tarragon leaves
Step 8
Half and score the mushrooms, then fry until golden. Brush with soy sauce and 1tsp maple syrup
Step 9
Serve the bean puree, potatoes with a little extra smoked salt, Yorkshire pudding inspired buns, mushrooms, asparagus with extra lemon juice and gravy and enjoy!
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