Roast Dinner Baguette Sandwich
Ingredients
- Baby parsnips
- Potatoes
- Carrots
- Brioche baguette
- Light mayo
- Mustard
- Onion seeds
- Paxo turkey and bacon stuffing
- Meatless farm plant-based steak
- Bisto gravy
- Onion salt
- White pepper
- Roast potato seasoning
Preparation
Roasted parsnips
Top and tail the baby parsnips
Halve the parsnips
Spray the parsnips with oil
Sprinkle with a tiny amount of onion salt and white pepper
Oven roast at 190°C for 25 minutes and flip once during cooking
Air fried vegetables
Cut up the carrots
Boil the carrots for 20 minutes
Add potatoes to the boiling water for 3 minutes
Drain the vegetables
Spray the vegetables with oil
Season with roast potato seasoning
Air fry in three cycles of 10 minutes each
Steak cooking
Pan fry the meatless farm plant-based steak
Slice the steak after cooking
Mayo mixing
Mix light mayo, mustard, and onion seeds to make mustard mayo
Assembly
Assemble all components into the brioche baguette
Pop the assembled baguette into the oven for 5 minutes
Gravy
Prepare Bisto gravy with pigs in blankets for dipping
Tips
This recipe uses plant-based ingredients for a vegetarian option
Adjust seasoning and quantities based on personal preference for flexibility
