Looking for vegan sunday dinner

[cinders7]

I'm stuck for ideas of what to have for sunday dinner suitable for vegans,but i don't like fake meat

Nut roast is a good one any others?

[Earthling]

If you don't like fake meat, why not just have the veg/potatoes on their own? Make some vegan gravy or a vegan dressing of some sort. When my family have a Sunday roast I make some nut roast, or just have the other bits on the plate. They've stopped cooking the potatoes in goose fat for me and they're actually much nicer (not to mention probably healthier).

If you want something other than the veg, it's not traditional but how about a bean burger? One week I had Linda McCartney sausages with the roast, it was nice :)

[cinders7]

This sounds nice...

"Sheppard’s” Pie (Gluten Free)

6 small potatoes
½ small onion
2 cloves garlic
½ cup rice milk
½ cup vegetable broth
2 tbsp canola butter spread
salt and pepper to taste
1 pot of Vegetable Stew

Chop up potatoes and cook until tender. While potatoes are cooking make stew. Once potatoes are soft, drain and mash. Add rice milk, vegetable broth, canola butter spread, sautéed garlic and onion, and salt and pepper. Put stew in a casserole dish and top with mashed potatoes. Cook covered at 350 degrees for about 25 minutes. Remove lid and cook an additional 20 minutes to brown potatoes.

Vegetable Pot Pie

1 onion
2 cloves garlic
2 tbsp olive oil
3 cups chopped carrots
1 can organic stewed tomatoes
1/8 cup chopped fresh basil
5-6 large potatoes
2 stalks chopped celery
1 large can tomato sauce
1 bay leaf
2 cups Bisquick
½ or ¾ cup Water

[isowish]

as mentioned above, I usually just have the veg.
Roast potatoes, roast parsnips, boiled peas, boiled carrots, mashed turnip, boiled green beans, and a ton of bisto :lick:

[hoodedclawjen]

nutloaf, beanburgers, nut rissoles, sage and onion stuffing made into little sausages, a mushroom puff pastry pie or wellington thingy, falafels....

i haven't made this, but from the ingredients it looks really tasty: http://www.veganvillage.co.uk/recipes/wellie.htm

[isowish]

what egg? that's a vegan recipe from a vegan site and I don't see any egg in the ingredients :confused:

[hoodedclawjen]

^^^ well, thats what i get for editing. :lol: there are loads of versions of this online, and i picked one that had an egg wash glaze, but then found one that looked way nicer and a fair bit easier, and i replaced the link, but didn't re-read my text. thanks, i'll go take off the egg bit now.

[derwenna]

I like stuffed mushrooms, stuffed butternut squash or some kind of puff pastry parcel as an 'alternative to the meat' bit of a roast. I prefer not to have anything that could count as a whole main dish on its own because then I don't have room for all the other potatoes/veg etc. Although I do think it's having all the separate items that makes a Sunday dinner (or Christmas dinner) what it is, I personally don't like to 'just leave the meat out', but that's more on principle really! Oh yeah, and I have to have gravy (Bisto onion gravy granules are my favourite, and they're vegan), I get so disappointed if I'm at someone's house for Sunday dinner and they've only made meat gravy. Dry roast dinner not good...

[cinders7]

Not very traditional,but today for sunday dinner i had 2 veggie burritos with a side bowl of potatoes and carrot with gravy.It was yummy

[Black Heart]

I would try not to have just the side vegetables on principle- it looks like veg*ns are missing out on something, and it probably also means you're going short on protein.

I like having vegetable pie (with nuts, beans or tofu for protein), something stuffed like derwenna said, or a homemade burger. All with lots of gravy, preferably Bisto roast onion.

[cinders7]

Thank you BH i'm going to start experimenting on what i can have as a main dish to go with all that roast potatoe and veg plus gravy.Once my tummy can tolerate more beans i'll add more of these

[Earthling]

I would try not to have just the side vegetables on principle- it looks like veg*ns are missing out on something, and it probably also means you're going short on protein.

On the other hand if you're eating out/at someone's house and there is no veg*n option to replace the meat, and you then refuse to just eat the rest, it makes it look like it's hard to be veg*n, or reinfornces the stereotypes that we can't eat anything and are really picky. Personally I think it's best to show people how easy it is to be veg*n rather than draw attention to it through making a fuss. It's only one meal, you can make up the protein during the rest of the day.

[leedsdog]

I make a mushroom Wellington every now and again. It is by far my favourite roast dish. Whenever I make it I double or triple the quantities and freeze a load.

It is a fairly lengthy process but really worth it.

Obviously I don't do the egg bit.


Mushroom Wellington
Serves 5-6

This dish is time-consuming, but you can prepare it up to the baking stage and freeze it weeks in advance. Before serving, remove the wellington from the freezer and, after thawing, glaze the pastry with beaten egg and put it in a hot oven to bake for 45 minutes at 220C/425F/gas mark 7 until puffed and golden.

600 g Puff pastry
50 ml Sunflower oil
675 g Chopped onions
450 g Whole chestnut mushrooms
2 tbsp Fresh tarragon and or Thyme
4 Garlic cloves, crushed
4 tbsp Soya sauce or tamari, or replace one with marsala or sherry
600 g Cashew nuts
175 g Fine freshly made bread crumbs, white or wholemeal
1 Egg, beaten for glazing
Salt and pepper to taste

1. Roll out the pastry into two rectangles, 23x30.5cm each, cover and place in the fridge.
2. To make the filling, heat the oil in a large pan and fry the onion with half the crushed garlic for at least 20 minutes or until it turns a deep golden colour. This is crucial, as pale onions will give an insipid mix. Remove onions from the pan and set aside, then add the mushrooms to the same pan with the rest of the garlic and half the tarragon and cook on a fairly high heat.
3. Halfway through cooking, add the soya sauce or tamari and the alcohol, if you are using it. Continue until the mushrooms are cooked through; there should be no white centre left when you cut one open. Season with salt and pepper. Set aside, reserving all the mushroom liquor (the intensely flavoured liquid given out by the mushrooms).
4. In a food processor or blender, blend the cashews with the reserved mushroom liquor to a fine, smooth purée, adding a little water or even more of whichever alcohol you are using, until you have a smooth, sweet paste or pate.
5. Remove mixture from the blender and blend first the onions, then mushrooms – you can mix them up if you wish – until they are perfectly smooth.
6. Mix all the blended ingredients together in a bowl, adding the breadcrumbs and the remaining tarragon. The mixture should gently hold its shape when formed with the hands.
7. Heat the oven to 220C/425F/gas mark 7. Remove the pastry from the fridge.
8. Divide the mixture in two and place one lot on a sheet of pastry, shaping with your hands as you go to make a long rectangular shape about 28cm long, 7cm wide and about 5cm high.
9. With the thin point of a sharp knife, make diagonal cuts at a 45-degree angle, starting from the left hand corner of the pastry towards the pate mixture. Repeat on the other side, this time starting at the top right hand corner and cutting down towards the centre. The strips should now be about 2cm apart.
10. Fold in the end pieces first. Then draw a strip over from the left, then one from the right, crossing them over (you can tug lightly at the strips if you need to) so the mix is snugly wrapped up. Repeat for the second wellington.
11. Either freeze at this stage or glaze generously with beaten egg. Place upon a floured tray, using two fish slices or the loose base of a tart tin to help you. Bake in the pre-heated oven for 35 to 45 minutes until golden.
12. Allow to cool for a few minutes before attempting to lift onto a serving dish. Once again you’ll need the help of some implements.

[derwenna]

On the other hand if you're eating out/at someone's house and there is no veg*n option to replace the meat, and you then refuse to just eat the rest, it makes it look like it's hard to be veg*n, or reinfornces the stereotypes that we can't eat anything and are really picky. Personally I think it's best to show people how easy it is to be veg*n rather than draw attention to it through making a fuss. It's only one meal, you can make up the protein during the rest of the day.

Sure, if you go to someone's house and they don't make a main dish for you then just eat the side dishes if they are suitable for vegans (although if they haven't made you a main dish what's the chances that the side dishes will be covered in animal fat/butter?). I think in that situation I would take what I could from the side dishes and politely ask the host if they would like me to bring a main dish with me next time... Eating whatever you can in that situation is the thing to do, just don't encourage people to think that veg*n food in general is just about 'leaving out the meat'.