Vegetarian roast:
500g polenta
250g carrots
250g potato
250g pumpkin
50g ground cumin
50g garlic purée
50g mixed garden herbs
Salt and pepper to taste
250mL lukewarm water
Yorkshire puddings:
200g plain flour
6 eggs
400mL milk
Veggie roast:
Dice and cook vegetables, fold in garlic, add herbs and polenta, then add water gradually,
Roll mix in greaseproof paper, bake at 160 C for 40 minutes.
Allow to cool and refrigerate until set, slice per portion.
Yorkshire puddings:
Blend flour, eggs and milk until thin and creamy.
Preheat muffin tin, spray with canola spray and pour mixture into tray.
Bake at 180 C for 30 minutes.
Plating:
As we are making a traditional style roast, plate off centre 2 or 3 slices of the vegetarian loaf first, then in a clockwise direction plate your roast vegetables such as potato and a serve of green peas. Some people add the gravy straight away, others prefer it add it later.
