We’ve been watching “The Crown” on Netflix, and all of those grandiose royal meals have made us feel like serving a beautiful crown roast for the holidays. But…the crown roasts of the past just seem so…20th century. Surely there’s a way to update this tradition. And in fact, there’s at least one good way: By making a (vegan) crown roast of vegetables.
First, if you haven’t seen “The Crown,” you must. It’s a gorgeously crafted historical drama about the early reign of a young Queen Elizabeth II in 1950s Great Britain. The British Empire is in decline, the political world is in disarray, and a young woman takes the throne….a new era is dawning.
Making these vegetable “crown roasts” is not so much an ingredients/cooking challenge as it was an assembly challenge. After some trial and error, we decided that the best way to put them together was with cooking twine. You can use toothpicks or bamboo skewers, but it becomes a very spiky effort (a crown of thorns?) and for this festive meal the twine is a little easier to manage. Also, for the assembly, note that it is much easier if you have two sets of hands.
Here’s a view of the prep stage, where you have the baked potatoes and you’re tying the strings around them. Then when they’re all baked, the peppers will curl under a little bit. Pop off the tops, fluff them up, and you have a pretty main course or side dish.
Vegan Crown Roasts
- 6 medium red-skinned potatoes
- 3 bell peppers red or green
- 3 T. vegan butter spread or butter, if you're not keeping it vegan
- Salt and pepper to taste
Preheat the oven to 350 degrees. Scrub the potatoes, pierce them each with a fork, and then place in the oven on a baking sheet. Bake for 35 minutes, or until soft.
Meanwhile, prepare the peppers: Core them, then slice them north-south all the way around so that the slices have a nice curl on one end.
Remove the potatoes from the oven. Cut an approximately 10-inch piece of twine and tie it around the widest portion of a potato, leaving about 1/4 inch slack. Gently tuck the pepper slices into the string, placing peppers upright in a circle around the potato. Repeat for all the potatoes.
Place potatoes/peppers back in oven for another 15 minutes, or until peppers are tender. Remove, and slice a small circle off the top of each potato. Add vegan spread or butter, and stir to fluff the potato. Top with salt and pepper to taste.
Like these? Make them for your next showing of “The Crown,” pin them, and/or let us know how they turned out! Happy holidays!
Blogger disclosure: I am a member of Netflix’s blogger “Stream Team.” I have received an annual subscription to Netflix in exchange for monthly posts. I did not receive compensation for this post. All opinions expressed are my own.
We loved The Crown! Lovely dish and presentation for vegans at your holiday table.
Thanks, Priscilla! Us too! xo
I love watching The Crown! Your vegan crown roasts are gorgeous! I am thinking this idea could work with stuffed mushroom caps as well. Thanks for the inspiration.
Thank you so much, Cathy! That’s a great idea too!