> Cooking With Zara - Vegan Friendly Roast & Yorkshire Puddings! - Its All Zara

Cooking With Zara - Vegan Friendly Roast & Yorkshire Puddings!

August 28, 2017

Hello fellow foodies and blog readers!

As you may know by now I have a recurring topic on my blog called "Cooking With Zara" where I share a specific recipe that I have enjoyed making. I've been requested to do a few of them before such as my vegan lasagne, my spicy tomato pasta and my vegan risotto, and this time I'm doing the recipe for my vegan Sunday lunch:
All vegan Sunday lunch
I haven't ever actually done a Sunday roast before so not only was this my first one ever it's also the first all vegan roast I've ever had which was exciting as well as nerve wracking. I went with an easier main course using Linda Mccartney's vegan country pies which are delicious, along with those I did roast potatoes and roasted vegetables. While cooking these off I also had a go at making my own vegan yorkshire puddings using the Tesco milk free batter mix found in their Free From section:
The curly wurly tops were due to the oven being so hot they rose extremely fast
So for this whole lunch you will need the following:

(Main course)
1. Six or seven roast potatoes per person (you can add more or less depending on how popular they are, we personally love them in our home).
2. Half a red onion sliced into thick chunks.
3. Red, yellow or green bell pepper sliced into thick slices.
4. Carrot sticks cut quite thick.
5. Broccoli and cauliflower florets, as many as each person will enjoy.
6. One vegan pie per person (you get two in a box so buy as many boxes as you need). For non vegans any pie will do or you can use steak slices, chicken and mushroom slices etc..
7. Courgette slices quite thick.
8. Olive oil to drizzle on your cooked veggies and your roast potatoes.
9. Two medium pans of boiling water.
10. Any spices, salt or pepper you want to add to your foods.

(Yorkshire puddings)
1. One packet of Tesco Free From batter mix (here is a link to what it looks like: CLICK HERE)
2. Unsweetened vegan milk - 175ml
3. Baking powder (the packets says use two large eggs but for vegans use baking powder as it helps the batter rise and thats what eggs are for in the mixture).
4. Olive oil to coat the bottom of your Yorkshire pudding tin
5. Yorkshire pudding tin


1. Put two medium pans of water onto boil while you slice up the carrots and chop the broccoli and cauliflower florets off their heads (you can just buy florets if you don't have the time). You should also preheat your oven to around 200℉ to prep it for cooking.
2. Place your courgette, pepper and red onion in a baking tray, drizzle with olive oil and sprinkle on any spices you want to use (I personally recommend parsley, garlic granules and cayenne pepper to give it a kick).
3. Do the same with your roast potatoes in another tray but drizzle plenty of oil on them so they will crisp.
4. Drizzle the top of your pies with olive oil and put them in the oven to cook through, OPTIONAL: you can take the foil off the pies and put them on a plate if you want the bottom crispier.
5. Your water should have boiled by now so add the carrot sticks to one pan and the broccoli and cauliflower to the other, you can add salt or pepper to the water.
6. Observe your boiling vegetables until they have softened about halfway and remove them from the pans.
7. When the veggies in the oven have cooked halfway add your carrots, broccoli and cauliflower to the tray and put it back in the oven, this will cause your vegetables to soak in the spices and oil but will also give them a slight crunch on the outside.

Now you should be ready to make the Yorkshire puddings:

1. Tip the contents of your Free From batter mix into the bowl and add your milk and baking powder.
2. Stir or mix this either by hand or with an electric mixer until you have a batter that is of thin consistency but not too runny, it should fall off your spoon but not run off like water.
3. Fill your Yorkshire pudding tin with around a tablespoon and a half of oil and put it straight in the oven to heat up. The reason for this is the oil has to be hot to help the Yorkshire puddings fluff up!
4. When the tin and the oil is hot pour in the Yorkshire pudding batter until its 3/4 of the way full.
5. Put them straight back in the oven and try not to open the door too often as they wont rise.

By this time most of your foods should be done so just check them when putting the Yorkshire puddings in the oven, the vegetables will cook first so remove them and cover them to keep them warm. When everything is cooked how you like it remove it from the oven, dish it up and serve!

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