EASY VEGAN MEALS! Autumn feels ONE TRAY ROAST🍂

Welcome to my channel. If you are new, my name is Rachel Amah and for this week's video I wanted to go back to some student-friendly vegan meals. So I've got two recipes to share with you. One is a very simple, throw it all in a roasting tin, put it in the oven and you've got your feast. It's done, it's delicious. And the second one is more of a take on a takeout. So it's a vegan student-friendly way of having a vegan takeaway, except you're not going to take away, you're going to make it yourself and you're going to love it. So please give this video a thumbs up if you're ready for the recipes this week. Don't forget to subscribe because I'm here every week with new videos to share with you guys. Yeah! We're going to get started with the roasting tin. It's September which is scary because time is moving very very fast. Autumn is actually here, so what do you think of in autumn? You think roasts, some potatoes. So we're going to start off with that recipe and So for this recipe I have got some vegan sausages, use your favourite ones, some cherry tomatoes, garlic, red onions, courgette aka zucchini, some tomatoes, basil, peppers and those are the essential ingredients I'm going to use for this recipe. The first thing I'm going to get on with doing is giving my potatoes a nice good wash. Scrub all the dirt off under the sink, get them nice and clean. Then after that I'm going to cut them into chunks. Ideally you want your potatoes to be the same size so they cook for the same amount of time. It doesn't have to be perfect but that's the kind of goal when chopping up your potatoes before cooking them. Then I'm going to pop them in a pan and run them under some cool water and you just want to fill it until it's level with the potatoes. So we're going to parboil these. So put them on the hob, bring it to a boil, once it starts to boil reduce the heat and just let it cook for about eight minutes. We don't want to fully cook the potatoes but we do want to parboil them so they're a little bit soft so for about eight minutes. While that's cooking I'm going to chop up some courgettes into half moon pieces and yes zucchini too, same thing. And then I'm going to add them to a roasting tin and with this you can use any of your favourite vegetables, anything you have in the house. If you have some carrots, some eggplant, anything that you love to roast can go straight in here. I'm also going to roughly chop up some red onions and these are going to caramelise slightly in there. Add my cherry tomatoes and they're going to add that kind of juiciness to the whole roasting tin. I've also got some peppers so I'm going to just roughly chop those up, throw them in there. Now that my potatoes have boiled, parboiled, I'm just going to drain it then add them straight back to the pot and kind of like when you're roasting potatoes at Christmas, I'm going to start mashing them about a bit just so we can create some extra textures, extra dips that are going to make some nice crunchiness to my potatoes. So throw them around a bit, that's what I do, just go a bit crazy, let out some aggression if you have any. Hopefully you don't have any but life, you know, sometimes. Then to the roasting tin I'm going to add in some garlic. I used about four cloves because I love me some garlic, so use as much as you like or as little as you like. Squeezing it all in there and I've also got some extra virgin olive oil. I'm just going to drizzle that on top followed by some salt and some black pepper and I also use some mixed herbs so they're like oregano, dried oregano, dried parsley, dried basil, things like that that are going to give a nice flavour to the roasting tin. Mix it all together and it just looks so colourful and delicious, like I can't wait for the end result. Mix it all up and then I'm going to add in my potatoes. Ideally when you're roasting things, roasting vegetables, you want everything to be one level so use two if it's crowded like it is here. I'm just being lazy and I'm going to throw it all in but to get proper crispiness use two trays if it's overflowing. So I'm going to add this to a preheated oven. My oven I'm using about 200 degrees fan. I take it out halfway, give it a good mix and I'm going to add in some vegan sausages. These are my favourite ones, they're soy-free, they're actually just mushrooms and pea protein. They're from Sainsbury's, they're my favourite and pop it back in the oven to cook until it all browns up. Meanwhile I'm going to make a fresh basil pesto. This is like basic basic, just chopping up some basil from the garden. Make it nice and fine. You can use a blender but I just feel like chopping it up uses less waste and I've got a pestle and mortar too so I'm just going to throw it in there. Get it all in. Then I'm going to add in some extra virgin olive oil and you want to use a high quality one, one that actually still has some nutrients and one that actually tastes nice because we're not cooking it. Then I'm going to sprinkle in some salt and some fresh garlic. Again I use quite a bit of garlic because I love me some garlic. Mix it all together and you have a very basic pesto and then I squeeze in a bit of lemon juice and whatever nuts you have. If you have cashew nuts, macadamia nuts, almond nuts, I've got pine nuts and I'm just going to quickly mash them up and throw them in there. Just use what you have available and now it's time to get out our roasting to him and yes everything has roasted up. The potatoes are nice and roasted and crunchy, the sausages have browned up, the onions and the peppers they've caramelised. Ah it's wonderful. The final touch is just to drizzle on some of that pesto we made and if you want to serve up and then drizzle the pesto that's fine. I just got carried away and wanted to throw it in straight away and it makes this gorgeous, perfect for autumn. One tray roast, vegan deliciousness in one tray. Now I've made myself a little portion to share with you what actually happens when you enjoy this roast. First of all we've got the peppers, the onions and they have caramelised so they're slightly sweet and just perfectly roasted and with the basil pesto on top. Ah who doesn't like roast vegetables? It's so simple and so delicious and who doesn't love potatoes and they've got a nice crisp and crunch on them. Ah I love roast vegetables. It comes together so well, such simple ingredients, the basil pesto on top just it finishes it off by adding a nice fresh herby garlicky flavour. You don't have to make the pesto yourself, you can buy a pre-made one if you want to but it is really simple to make a basic one with just some basil, garlic, salt, pepper, olive oil, ding ding ding. Any nuts you have in the house throw it in there. Very simple, very delicious and it's just beautiful darling, wonderful. So the next recipe I said I'm going to share is more like a takeout. Instead of ordering a takeaway just just make this, it's so delicious. Cauliflower is going to be your best friend on this and I feel like we're at a time now where everyone's accepted that while cauliflower looks really bland and boring and plain, it actually makes some really amazing food and if you don't believe me you just try this recipe it will change your mind but I feel like most people already kind of know that cauliflower is... Basically the idea of this is I guess traditionally it would be chicken but we're just not going to use chicken, we're going to use cauliflower. Vegetables, it's so so so cheap and it's yummy so that's what we're going to do. Let's get into the recipe. So I've got some cauliflower depending on how big it is you want to use one or two and I've also got some ginger, bread crumbs, soy sauce, stuff for coconut aminos if you don't want soy, rice, garlic, spring onions, plain flour, corn starch and those are the basic essential ingredients we're going to be using. So you want to start off by breaking apart the cauliflower, taking off the stem and with cauliflower you just want to kind of chop it what comes natural to the cauliflower if that makes any sense. You want to keep them in shape so as you can see I'm kind of finding the stem where it would break apart naturally and I'm forcing that break. This is probably an awful description but I feel like you know what I mean and so then you have these little bits of cauliflower that we're now gonna season up. So to a bowl I'm going to add in some plain flour and some corn. I'm also adding in a which is optional if you don't have it you don't have to add it, it'll just add some more flavor. Then I'm adding in some plant-based milk and you could just use water if you don't have plant-based milk or you want to keep it cheap cheap cheap. Then you want to whisk it together until it's nice and smooth and I'm also going to dash in a little bit of soy sauce which again, optional, something I just like to do. Then I'm just going to whisk it, let it all combine and then I'm going to get my bits of cauliflower and I'm going to mix it straight in there and you really want to coat them up, get the cauliflower all up in there. Then this is an optional step where you can add the dipped cauliflower into some breadcrumbs with a little bit of corn starch and it's going to help crisp up even more but I'm going to show you what it's like to do it with and without so you have options. Obviously a cheaper quicker way is not to dip it in breadcrumbs if you don't want to have breadcrumbs or you don't want to use breadcrumbs or you don't even have breadcrumbs but if you do have breadcrumbs this is what you can do. So I'm going to pop that in a preheated oven and again a high heat so for me in my oven I use 220 degrees fan. While that's cooking I'm just going to cook some rice, you know how it goes, double the amount of water to rice, pop the lid on, cook it for about 10 minutes, perfectly cooked rice every time, added a bit of salt obviously and now as you can see they have really really crisped up, this is crispy cauliflower and then these are the bits that we that I made without dipping it back into the breadcrumbs so you still get a crisp, it's less crisp but still delicious nice batter on top. Now I'm going to make a sauce to put the cauliflower in so I've got some garlic and ginger in some sesame oil then I'm going to add in some soy sauce and some water and I'm also going to add in some tomato paste and you can sub that with tomato ketchup if that's all you have in the fridge. Then I'm going to add in some brown sugar and you can just use maple syrup, date syrup, agave, whatever your favourite sweeteners are if you want to keep it simple just use sugar and I'm also adding in some maple syrup as well as sugar and then I'm adding in some chilli flakes because I love chilli flakes and I'm also adding in some white wine vinegar and you're going to mix that together and while that's cooking we're going to mix some corn flour aka cornstarch with a bit of water to make the little cornstarch slurry and I'm going to put that straight in there and this is going to be what thickens up the sauce and makes it nice and sticky and absolutely delicious as you can see it's thickening up slowly and once it does we're going to dash our cauliflower straight in there, get it all up in that sauce, have no mercy with this, go sauce crazy and then just mix it together and I've also then after mixed up the pieces that had the breadcrumbs in and you can see it's just got more texture, more crunch. Now that you've got your crispy, sticky cauliflower we're just going to serve it up with some rice, throw that into the dish then add your sticky cauliflower straight on top, add some sesame seeds and some spring onions, so simple, vegan, takeaway, student friendly, if you want to go crazy you can add more vegetables or you keep it simple like this, completely up to you, either way, very delicious, nice and sticky, look at it, I mean I've been, I've been munching away, I'm not gonna lie, baby, baby, baby, baby, it's delicious, like there's just no, it's, oh okay, how do I describe it if someone's never had this before? Basically, basically, basically, the batter gives it a crisp on the outside and if you use the breadcrumbs you get even more of a crisp and we made a really nice sticky sauce to go on top of it to give it lots and lots of flavour, so when you bite it you get crispy outer layer covered in sauce and flavours, you cut straight through the cauliflower which is not soggy nor hard, it's like just the perfect amount of, I don't know, a little bit of a bite shall we say, tiny, tiny bite, I don't really like soggy vegetables, never soggy, so if you want them soggy you could like boil them before but I just, I don't like that, you, once they're in the oven for like 20 minutes you're good, they're cooked perfectly and it's just wonderful, try it darlings, try it, it's glorious, one of my favourite things to make, if you want it really, really, really crispy instead of put it in the oven, deep fry it, the only reason I didn't do that is because frying is a little bit more complicated for people who aren't used to cooking and I thought it'd be a lot easier, especially for students, just to throw it straight in the oven and that way it crisps up, add the sauce, still get a crunch and still delicious but if you want it super, super, super crispy, crunchy you're gonna deep fry that, oh what a feast I have to eat off camera, that's the part you guys don't see, me just in the back munching everything, thank you guys so much for watching this video, I really hope you enjoyed the recipes this week, please give this video a thumbs up if you did enjoy them, don't forget to let me know in the comments what kind of videos you'd love to see on my channel, I know my uploads have been a little bit more sparse lately because I've been doing so much work around the book and other projects but now every week find me here, so please do let me know what kind of recipes you want to see because I'm going to be throwing content out left, right and centre, again thank you for watching, hope you enjoyed it, thumbs up if you liked it, subscribe don't forget and obviously, how dare I forget, if you want more of my recipes, over 100 recipes and the methods are in there, the ingredients are in there, everything is in there, there's even music in there and a playlist on Spotify, check it out if you want to see more of my recipes I'll leave the link in the description, it's my baby, bye, I got this food to eat, got so much food to eat, I got some food to eat, vegan food to eat, I got bad food to eat, food to eat