Using my recipe for Turkish style tofu, plus some traditional Sunday Roast ingredients, here’s a very easy and basic vegetarian Sunday roast with a little bit of added Middle Eastern flavour.
While argan oil may lose some flavour when heated to high temperatures, it was my choice of oil for making the roast potatoes for this roast. In future I would probably not use argan oil again for a roast, for a couple of different reasons: it’s expensive, and while it does add some flavour it’s not terrible noticeable unless you know what you’re tasting for.
The roasted tofu was simple as can be. Cut the block into two, coat it with some oil, and stick it in the oven with the potatoes. Same amount of time (ish). Just keep an eye on it to be sure it isn’t a charcoal colour. You know, to a char.
The peas and carrots? Also simple. For each cup or two of veg, add tablespoon of dill (I used dried), some mint, a clove of garlic, and 1-2 tablespoons of lemon juice. Fry the ingredients up in a bit of olive oil (or butter) for a minute and then add them to the already-cooked peas and carrots.
Last, but certainly not least (as it’s a roast staple) we have the gravy. Again, this one was dead easy! I just used a basic stock, thickened with corn flour, with a couple of tablespoons of pomegranate molasses and a third of a cup or so of orange juice also added. Add a splash of white wine for a little extra depth, if desired.
…so with just a little bit of extra effort, but certainly not a lot, I managed a new take on the concept of the traditional Sunday roast. Maybe these types of flavours aren’t to your liking, but regardless of that it’s proof that it is possible to vary on tradition when it comes to food.