Vegetarian Roast - Chef Recipe by Michael Cribb

Ingredients

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

Method

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.