Online Cookery Class: Vegan Sunday Roast Dinner

Nov 29 2020 11:30

Join chef Steve Wilson to learn the skills to make a stunning vegan roast dinner with all the trimmings! 

The class will include:

  • How to make a next-level Parsnip and Cranberry Nut-Free Nut Roast using roasted seeds and meaty puy lentils, bursting with umami flavours
  • Learn how to make fluffy and crispy yet healthier roast potatoes, using just the right amount of oil
  • Make delicious trimmings including roasted carrots, garlic & mustard sprouted broccoli, and flavoursome miso gravy
  • Opportunity to ask Steve questions
  • Recipe handout

For ingredients and equipment needed see below 


About Steve

Chef Steve Wilson is an extremely popular Made In Hackney cookery teacher (he was also a hit with Jamie Oliver when he visited us!). Steve is the former Head Chef at The Russet, founder of People’s Kitchen community feasts and founder of The Dalston Cola Company. 


Fee: £20 (£10 concession).  All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

If you are able to donate to our crowdfunder please visit https://www.crowdfunder.co.uk/...

If you would like to be added to our FREE online community class mailing list - just drop a line to classes@madeinhackney.org. Please note that, in the interest of fairness, opportunities to attend free classes are limited. 

Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.


INGREDIENTS LIST  

Parsnip and Cranberry Nut-Free Nut Roast

Makes 1 very small roast loaf (2 slices)

  • 80g  Sunflower seeds
  • 20g  Sage and onion stuffing mix
  • 60g Puy lentils (dried)
  • 1  Onion
  • 2 cloves Garlic
  • 20g  Miso paste
  • 1 tsp Yeast extract (try to use a low salt version, e.g. Natex or Meridian) or otherwise Marmite
  • ½ teaspoon veg stock powder
  • 1 tablespoon  Potato flour (or other thickener like cornflour or tapioca)
  • pinch Maldon salt (or any sea salt)

Topping (Bottom)

  • 50g  Cranberry sauce (try to get a low sugar version if possible e.g. Meridian which uses apple juice to sweeten) 
  • 1  Parsnips

Crispy Fluffy Roast Potatoes (serves 2)

  • 500g Potatoes (use a fluffy rather than a waxy variety, like Maris piper)
  • 50ml  Cooking oil
  • Sea salt and pepper

Roast Carrots (serves 2)

  • 2  Carrots
  • 1 tablespoon  Extra virgin olive oil

Garlic & Mustard Greens (serves 2)

  • 8 pieces Sprouting broccoli (or you can use regular broccoli)
  • 1 clove Garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon  Apple cider vinegar
  • 1 teaspoon Extra virgin olive oil

Miso Gravy (serves 2)

  • 300ml Vegetable stock
  • 20g  Miso paste
  • 10g Dijon mustard
  • 25g Cranberry sauce (try to get a low sugar version if possible e.g. Meridian which uses apple juice to sweeten). You can also use a heathlier raspberry jam (e.g. St Dalphour uses apple juice intsead of sugar)
  • 5g Balsamic vinegar (or other vinegar)
  • ½ Onion
  • 1 clove Garlic
  • 1 tablespoon Olive oil

EQUIPMENT LIST

● 1 baking tray
● 1 small Loaf tin (to use for nut roast) – note if you would like to make for more than 2 people you will need to scale the recipe, and the size of your loaf tin appropriately
● 2 frying pans (preferably non-stick)
● 2 mixing bowls
● 2 saucepans with lids (you can wash between uses)
● 1 colander
● 2 wooden spoons
● 1 blender
● 1 chopping board
● 1 knife
● 1 gravy jug

LocationZoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!

Community Cookery School and charity running vegan cooking classes, supper clubs and events. All proceeds raised goes towards FREE community classes for groups in need across London.