The history of the Sunday roast stretches all the way back to the 15th Century. It began during the reign of King Henry the VII in 1485. His Yeomen Warders – the royal guard – would eat fresh roasted beef every Sunday after church, and it’s suggested that this became such a ritual that the guards were affectionately referred to as “Beefeaters”.
Most of us will have childhood memories of sitting down with our families on Sunday lunchtimes, dad proudly sharpening his knives and carving the meat. In homes the length and breadth of the country, families were living the post war dream and the meat on their plates was a symbol of their freedom and our victory in Europe.
Today though we live in a very different world. The exploitation of animals for food is deemed cruel and unnecessary and it’s a major contributor to climate change, deforestation and the demise of human health.
The good news is though that we can still enjoy the Sunday roast with all the trimmings. Make your vegetables as you always have done, use an egg re-placer to make the Yorkshire Pudding and add a couple of slices of Seitan (place in oven with veg for 5-10 mins to warm). Pictured here is our Italian Seitan which has a lovely flavour of herbs and goes perfectly with this dish. Add some vegetable gravy and mint sauce and not only is the roast back, it’s a much healthier version too.