Vegetarian British Sunday Roast Dinner
Ingredients
- 100ml Arla dairy UK milk
- 30g plain flour
- 3 large eggs
- Pinch of sea salt
- Ground white pepper
- Vivera UK plant chicken breast style fillet
- Parsnips
- Potatoes
- Chantenay carrots
- Broccoli
- Instant mashed potatoes (Asda smash)
- Stuffing mix
- Onion gravy (Bisto)
Preparation
Whisk the plain flour into the milk.
Beat the eggs into the flour and milk mixture.
Add a pinch of sea salt and ground white pepper.
Refrigerate the batter for a few hours.
Pour the batter into hot oiled pans and cook for around 15 minutes.
Pan fry the plant chicken breast style fillet and slice it.
Roast the parsnips in the oven until tender.
Use a Tefal Actifry to cook the potatoes and chantenay carrots.
Cook the broccoli until tender by steaming or boiling.
Prepare the instant mashed potatoes according to package instructions.
Make the stuffing as per package directions.
Prepare the onion gravy using the Bisto mix.
Notes
This recipe is an adjusted version of a standard Yorkshire pudding recipe due to using larger eggs.
Veggies were prepared by another person in the original context.
