I always think animal-free cooking is a lot less likely to result in culinary disasters, and Sunday lunch is no exception. Instead of struggling to synchronise the roasting of a large chunk of meat with the preparation of time-sensitive side dishes, you can potter about the kitchen preparing things and putting them aside as you feel like it, safe in the knowledge that nothing can go seriously wrong and everything can be re-heated or even served cold.
A roasted vegetable croustade with a couple of easy side dishes is a good option for a stress-free Sunday lunch. This type of thing is also fine to serve cold, so ideal if you need to leave lunch on the table and go to meet/pick up your guests. The croustade is a veganized and slightly modified version of a Rose Elliot recipe, and the bean, orange and hazelnut salad is adapted from one of Yotam Ottolenghi’s cook books. If this type of menu leaves you feeling deprived of the traditional, you could always provide some roast potatoes to go on the side (I usually do).
2 large courgettes (and olive oil)
4 medium peppers (any colour except green!)
100g white bread with the crusts removed
100g ground almonds
3 cloves of garlic (crushed)
100g vegan margarine
100g pine nuts
Basil or parsley to garnish
For the sauce:
1-2 small cartons of soya cream
A good sprinkle of dried tarragon, Juice of one lemon, zest of 2
- Preheat the oven to gas 7 (220). Slice the courgettes into rectangles, lay out on a baking tray and add a good drizzle of olive oil (mix in with your hands if possible). Cut the tops off the peppers, de-seed them and place them upside-down on another baking tray.
- Put the peppers on the top shelf of the oven and the courgettes underneath. Roast until the peppers’ skins are charred (around 30-40 mins), and the courgettes are tender. When the veg is ready, set it aside and turn the oven down to gas 6 (200).
- Meanwhile, place the bread in a large mixing bowl and tear into small pieces. Add the almonds, garlic and margarine. Mix with a spoon/your hands to form a sticky dough, then mix in the pine nuts. It will feel implausibly buttery, but don’t worry- this is normal!
- Lightly grease a flan tin (medium size). Press the dough in so it’s fairly even and bake for around 20 mins until golden.
- Once the peppers are cool enough to handle, you can peel off the skins. You may not be able to get all the skin off- just concentrate on the very charred parts. Cut the peppers into long strips.
- To make the sauce, place the soya cream in a pan and add the other ingredients. About 5 mins before you are ready to use it, heat it up gently. You may want to warm the veg up in a pan too.
- When the croustade is ready, remove the side of the tin (don’t panic if it crumbles a little!) then top with the veg and garnish with the herbs. Serve with the sauce.
Ingredients for bean, orange and hazelnut salad (serves 4)
1 packet of green beans
1 packet of mange tout
1/2 a broccoli
1 packet of hazelnuts
Zest of 1 orange
Parsley and olive oil
- Preheat the oven to gas 7 (220) and bring a large saucepan of water to the boil. Simmer the veg until tender (about 5 mins) then drain and refresh under cold water.
- Meanwhile, spread the hazelnuts out on a baking tray and roast until golden (around 5 mins).
- Place the veg and hazelnuts in a large dish and add the orange zest and parsley. Drizzle with olive oil, and it’s ready to serve.
The roast potatoes probably don’t need much explanation. Just place on a baking tray, drizzle generously with olive oil and roast on about gas 7 (220) or slightly higher, until they’re golden on the outside and tender on the inside. This will take somewhere between 30 and 60 mins, depending on the size of the potatoes and strength of the oven.