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Vegan Roast Dinner

Vegan
Serves: 4
⌚︎ 1h

Ingredients

  • 500g parsnips
  • 500g carrots
  • 3 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 tsp balsamic vinegar
  • 2 sprigs chopped rosemary or thyme
  • somesome salt
  • somesome pepper
  • 1kg Maris Piper potatoes
  • 2 tsp plain flour
  • 100g olive oil
  • some sea salt flakes
  • 1 plant-based roast
  • 1 pack plant-based Yorkshire puddings
  • 1 small, shredded savoy or pointed cabbage
  • 1-2 tbsp plant-based butter
  • dash lemon juice or vinegar
  • 4tsp Bisto onion gravy granules
  • 280ml boiling water

Equipment

  • 1 × bowl
  • 1 × saucepan
  • 1 × roasting tin
  • 1 × baking tray
  • 1 × tray
  • 1 × pan
  • 1 × jug

Steps

  1. Cut 500g parsnips (peeled, quartered lengthways, core removed) and 500g carrots (peeled, quartered lengthways).
  2. Toss in a bowl with 3 tbsp extra virgin olive oil, 1 tbsp maple syrup, 1 tsp Dijon mustard, 1 tsp balsamic vinegar, 2 sprigs chopped rosemary or thyme, some salt, and some pepper.
  3. Peel and cut 1kg Maris Piper potatoes into large chunks (~5cm).
  4. Boil in salted water in a saucepan for 2 mins, drain, and shake to fluff up.
  5. Sprinkle with 2 tsp plain flour.
  6. Preheat oven to 220°C / 200°C fan / gas 7.
  7. Heat 100g olive oil in a roasting tin.
  8. Add potatoes to the hot fat and roast for 15 mins, turn, roast for another 15 mins, turn again, then roast for a final 10-20 mins until crisp.
  9. Sprinkle with some sea salt flakes.
  10. Spread carrots and parsnips on a baking tray and roast for 35 mins, turning halfway.
  11. Place 1 plant-based roast on a tray and roast for 28-30 mins until golden.
  12. Bake 1 pack plant-based Yorkshire puddings in oven for 20-23 mins or air fry at 220°C for 18 mins.
  13. Steam or boil 1 small, shredded savoy or pointed cabbage in a pan for 4-5 mins until tender.
  14. Drain, then mix with 1-2 tbsp plant-based butter, some salt, and some pepper.
  15. Add dash lemon juice or vinegar if desired.
  16. Place 4tsp Bisto onion gravy granules in a jug and stir in 280ml boiling water.
  17. Mix until smooth and thickened.
  18. Plate everything and serve with generous helpings of gravy.