Lee; unapologetic lover of roasts (@roastsinbrighton), tests out his second-ever vegan roast.

The ultimate test of vegan Sunday Roasts in Brighton. Non-vegan, Lee, goes on a tour.

Two Wolves Kitchen

The second destination in my vegan Sunday roast challenge was The Foundry on Foundry Lane.

Two Wolves Kitchen are Greg and Jamie: two brothers operating out of the kitchen, with an ever-changing dynamic vegan menu proving popular among vegan and plant-based dieting locals.

I’ve been here a few times before for drinks and was aware the kitchen was 100% vegan, but I hadn’t sampled any of the food before.

This time I took my fiancée, April, with me to sample the roasts that the brothers in the Two Wolves Kitchen serve. She will sometimes choose a vegetarian option on a Sunday and has opted for a vegan option once or twice before. The first time I tried a vegan roast was last week.

What we ate

The menu offered three different roast options, mock soy duck, banana blossom ‘chix’, and a beetroot seitan, roasted pepper and fake ‘chorizo’ Mediterranean shortcrust pastry pie. All three sounded amazing, but after much deliberation we settled on the soy ‘duck’ and the Mediterranean pie.

Things got off to a great start, as we were given an extra jug of gravy each before our roasts had even hit the table.

If you’re familiar with my Instagram account, you’ll know that there are a few things that I absolutely love to see; with extra gravy as standard being one of them. 

The plates looked fantastic, and the food was piping hot. The Soy ‘Duck’ flavouring was there in abundance with a nice texture. To me it felt firmer than most tofu that I’ve tried, made from wheat gluten and soya.

The Mediterranean Pie was fantastic.

If I wasn’t told that this was a vegan pie, I wouldn’t have known any different and the pastry was lovely.

The filling was incredibly hot, so I let it cool a bit whilst I tried everything else on the plate. When I came back to it, the filling had a richness to it that made every mouthful a delight. The ‘chorizo’ and its flavouring gave it a nice, subtle warmth, whilst I could just about make out some earthiness from the beetroot seitan. All of the flavours just worked really well together to make a fantastic filling.

The roast potatoes were brilliant. Whilst not super crispy on the outside, they were cooked right through, and were seasoned beautifully. I find that it isn’t often that roast potatoes are seasoned this much, but I always really enjoy them when they are. My fiancée isn’t a huge fan of potatoes, so I gladly polished off the three I had on my plate and then two of hers as well! 

The mustard and maple chantenay carrots were lovely. Cooked until they were soft, the mustard and maple were subtle enough to give a hint of their flavours without being overpowering, which for me is exactly how a mustard flavouring should be.

The tenderstem broccoli was cooked just how I like it, with a little bit of bite left in them and not overly soft.

The parsnip truffle puree was a revelation for April. She usually finds it overpowering. I’ve had a few sides of cauliflower cheese that have been taken over by truffle. Not the case here. The flavour in this really smooth puree balanced off the dish.

Unlike truffle, we are both big into garlic, so the flavoured green beans were thoroughly enjoyed by us both.

The Yorkshire pudding was quite different to the one I had at the Roundhill last week. This one was really dense, and it tasted to me like a doughy Yorkshire pudding. I’m happy with a light crispy Yorkie or a thick dense one (that’s generally how mine come out at home!), and we both really liked this.

Amazing work on the Yorkie front.

Finally, the lovely thick gravy just topped everything off. I don’t expect to get a really rich vegan gravy and I don’t’ think you can really compare any component of a vegan roast to a meat one. This was really nice though, and had some flavours coming through that I can’t put my finger on but complimented the food on the plate.

That’s two out of two for me on the vegan roast dinner front.

Two Wolves Kitchen delivered a restaurant-quality roast.

You can tell that real thought, effort, and passion has gone into every element on the plate, and I really love to see that in a roast. From the maple and mustard carrots to the garlic green beans, and especially the filling of the pie, there’s clearly a lot of work that has gone into the food to ensure they deliver an enjoyable meal that’s full of flavour.

I’m giving The Foundry and Two Wolves Kitchen a well-deserved 9 out of 10 roast potatoes! It will take something special next week to beat this!

Want more?

Follow: Two Wolves Kitchen on @twowolveskitchen, Lee on @roastsinbrighton, Veeg on @veegcard

Read: Lee's thoughts on trying a vegan roast for the first time. At The Roundhill.