In the meantime, to help me get on with these tasks, D has volunteered to make vegetarian or should I be more precise and say Vegan Sunday Roast Dinner with most of the trimmings. I suggested instead of accompanying the vegetables with a brand name vegan family roast, he have a go at making this Chestnut Mushroom Tofu Roast. I reminded him how much he enjoyed it the last time I made it.
He smiled back, 'yes - you made it'.
Well if you want to have a go at making this Chestnut Mushroom Tofu Roast at home, and I strongly recommend that you do so, just bare in mind that it is rather substantial. It should really be made for a gathering of friends and family; not for two people, unless of course your planning to make it ahead for the working week. And for those of you who dislike tofu, I can assure you that you will not know it is there as it gets lost with all the other ingredients, plus its namely there as a binding agent. See below how it sliced beautifully too.
This recipe forms part of Veganuary month. Veganuary is a campaign in association with Viva! that is encouraging people to pledge and eat delicious vegan food, for every meal this January. I am also sharing this recipe with Recipe of the Week hosted by A Mummy Too;
and One Ingredient Challenge: Healthy: hosted by Nazima at Franglais Kitchen and Laura at How to Cook Good Food.