Vegan Swede Roast
Questa ricetta è disponibile anche in italiano
Wholesome and delicious, this vegan swede roast is a plant based alternative processed food free for a guilt-free roast dinner.
So far I’ve shared with you a few vegan alternatives that make a special centrepiece for the Holiday table or a weekly Sunday roast.
Amongst my favourites there are this Vegan Gammon Roast, this Bacon Wrapped Vegan Soy Roast, this Roasted Cauliflower Wellington, plus some healthy-er alternatives like this Stuffed Roasted Butternut Squash and these Vegan Chicken Drumsticks and, last but not least, this gluten free Turkey(less) Roast.
I’ve then realized that I didn’t have an actual WFPB recipe, free from both processed foods and gluten. Then I thought that I actually make one for me and my hubby quite often too, and that’s exactly what I am about to show you today.
The recipe is inspired from my mum’s veal roast, that she used to make very often when we were kids (and also obviously meat eaters). Then I turned vegan and a few years later my parents did too, but that didn’t mean for us that we had to miss out the comfort foods we grew up with.
I made this once for them when I was visiting and they absolutely LOVED it. Daddy has the toughest palate to please, especially when it comes to traditional foods, and I was simply over the moon to hear his lovely feedback about this vegan take!
But let me introduce to you the star of the show: the swede.
Swede or even celeriac are the perfect root veggies for this plant based roast as they tend to keep their shape once cooked and they are a white canvas that is just waiting for you to throw flavours at.
The swede is left with the skin for extra texture and is first sautéed (or seared, if we want to use the meat term) in some oil and vegetables, then pressure cooked* in a flavourful broth.
If you are also oil free you can skip the oil and use some broth or wine instead. It won’t be as charred and crispy on the outside, but the flavour will still be there.
Finally the swede roast is sliced, and the cooking broth/juices is turned into a wonderfully flavoured gravy to be poured on the swede slices.
How to make Vegan Swede Roast
Ingredients:
1 Swede (700 g)
1 Carrot
1 Onion
2 tbsp Vegetable Oil
50 g Wine (red or white)
1 Bunch Roasting Herbs (Rosemary, Thyme, Sage)
2 Bay Leaves
2 Stock Cubes (Beef Flavoured)
700 g Water
1 tsp Salt
1/2 tsp Pepper
…for the gravy…
2 tbsp Corn Starch
1 tbsp Water
Method:
1. Turn the sauté mode on on the instant pot, roughly chop the carrot and onion and place in the instant pot bowl along with the oil, herbs and a pinch of salt. Sauté for 5 minutes.
2. Add the swede (skin on, washed and pat dry) and sear it on each side until the skin goes brown and crispy (3-5 minutes per side).
3. Once all sides are crispy, add the stock cubes, pour the wine and allow it to evaporate for 2-3 minutes.
4. Meanwhile bring the water to a boil and pour it over the swede.
5. Season with salt and pepper, then seal the valve and set pressure cook mode for 35 minutes (time will vary according to the size of the root vegetable).
6. Release the steam and carefully remove the swede.
7. Fish out the veggies and herbs or simply filter the broth with a colander and collect it into a bowl if you want your gravy to be smooth.
8. Bring the broth to a boil and add the cornstarch dissolved in 1 tbsp of water. Stir the gravy and allow to thicken on medium heat (3-5 minutes). Alternatively you can keep the veggies in for a chunky sauce.
9. Slice the swede to the desired thickness and serve it with the gravy and a choice of sides.
Serve this beautiful swede roast alongside with some vegan sides of your choice:
– Crispy & Fluffy Roast Potatoes
– Roasted Red Cabbage with Pistachio Pesto
– Vegan Cauliflower Cheese
– Quick Sage and Onion Stuffing
– Easy Sautéed Savoy Cabbage
– Vegan Green Bean Casserole
– Skin-on Roasted Potatoes
– Giant Couscous Stuffed Butternut Squash
– Easy Romanesco Stew
