(V) Sunday Roast & Stewed Fruit Desert

Sunday Roasts are so easy for vegans, because you can eat exactly what everyone else is eating, and just skip out the meat! This is what me and my mum were planning to do on Sunday when the family came to visit, but we later decided to jazz it up with some roasted peppers stuffed with rice and peas. In the future, I’d probably stuff the pepper with a little less rice, and add in some Sage and Onion stuffing instead, so it goes with the meal a little more, but it was still delicious and loved every bit of it. Sunday roasts are the best, and something I don’t get chance to have with just me and Tom at home!

We had peas, carrots, roast potatoes, broccoli, sprouts, stuffing, veggie gravy and stuffed peppers. This is making me want it seeing the photos! Yum yum yum, there may be a visit back to my parents this Sunday now :p


Desert of Stewed Fruit

Desert was a Jamie Oliver recipe, but amended slightly :). We used plums and apricots, and also I had dairy-free ice cream instead of rice pudding. Amazing desert!

It was from his book 30-minute meals, so I’ll share the recipe on here with you, but just to let you know, I’m not taking credit- it’s all Jamies! His book is really good for very quick and easy recipes, with 3 courses aimed to be cooked and served in 30 minutes (and sometimes less!).



Handful of flaked almonds

5 heaped tbsp icing sugar

2 oranges

12 ripe plums, mixed colours if you can get them

1 tsp vanilla paste or extract (optional)

(MY ADDITION) Ice-cream (Jamie suggests serving with Rice pudding, so if you can find vegan rice pud then that’d probably be a better option).



1. Rinse the almonds in a sieve, then sprinkle over 2 heapedtablespoons of icing sugar. Lay them in a baking tray and pop on the top shelf of the oven for about 10 minutes to get golden and gorgeous.

2. Peel the zest of 1 orange into strips and add to the large saucepan, squeeze in the juice of both oranges and add 3 heaped tablespoons of icing sugar. Halve and quarter the plums, discarding their stones, then add to the pan with the vanilla paste or extract and mix well. Turn the heat up to high and put the lid on. Leave to cook for around 15 minutes or until soft and delicious. Check on the almonds and move them around with a wooden spoon. Cook for a few more minutes until golden, then take out of the oven and put aside.
3. Stir the fruit gently, put the lid back on and reduce to a low heat. Tip the cold rice pudding into a large serving bowl or on to a platter, or have the ice-cream ready in the freezer.
4. To serve, taste the stewed fruit and add more icing sugar if necessary. Spoon over the rice pudding and take to the table with the toasted nuts for sprinkling over.


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