Vegan roast dinner cooking class
Get ready for a tasty-looking class!
Join Made In Hackney on Sunday November 29, 2020 from 11:30am until 1:30pm for a lesson in cooking that is arriving just in the nick of time.
The two-hour online class will showcase a parsnip and cranberry nut roast (plus all the trimmings) with a flavoursome miso gravy.
That’s Christmas dinner sorted!
The cost of joining the class is £20 (£10 concession). All funds raised go towards supporting the Made In Hackney community meal service providing free nutritious, tasty meals to households who need them during these challenging times.
The class will take place via Zoom with a link being sent prior to the class (recommended to check your junk folder).
Want a little more information about the event?
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 Made In Hackney!). Steve is the former Head Chef at The Russet, founder of People’s Kitchen community feasts and founder of The Dalston Cola Company.
Refunds: Made In Hackney require a minimum of 24 hours notice for any cancellations or transfers once you have booked onto a class.
Click here to book your ticket now.
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
