Best Vegan Roast Dinner

The British roast dinner in without a doubt one of the best parts of British cuisine. There is nothing more warming and delicious than a Sunday roast dinner shared with family and friends. My vegan version of the roast is just as indulgent and satisfying as any meat roast. It has 5 components:

1. Crispy garlic roast potatoes
2. Vegan macaroni cheese
3. Maple roasted carrots and parsnips
4. Lemony cavolo nero
5. Rich vegan gravy

Garlic roast potatoes

My favourite element of a roast dinner has always been the roast potatoes. The perfect roast potato is crispy on the outside, and soft and fluffy on the inside. This is easy to do with just plant-based ingredients. To make these exceptionally delicious, and add extra flavour, I used olive oil, garlic and sage.

Vegan macaroni cheese

In place of meat I like to include something rich and indulgent in my vegan roast. A creamy vegan macaroni cheese is the perfect fit.

Making vegan macaroni cheese is very similar to making normal macaroni cheese. I simply replaced the dairy milk with oat milk, the butter with vegan butter, and the cheddar with vegan cheese.

I used Cathedral city grated cheddar – this is one of my favourite vegan cheese brands I’ve tried.

Maple roasted carrots and parsnips

Roasted parsnips and carrots are, in my opinion, under appreciated in a roast dinner. If you season them well and toss them in oil and maple syrup they can be stars of the show. Slowly roasting the veg already makes it delicious and sweet, and the maple syrup just adds to this.

Lemon cavolo nero

Cavolo nero is very similar to Kale but, in my opinion, is so much tastier. It is much more tender and has a less bitter taste.

I like to cook mine with garlic and lemon juice. This creates a deliciously fresh and zingy green vegetable dish to have alongside the more filling dishes.

Rich vegan gravy

Following a plant-based diet does not mean you can’t make amazing gravy. I, personally, think this gravy is more rich and delicious that most meat gravies you’ll find.

It is made by frying up a mix of vegetables and adding vegetable stock, red wine vinegar, marmite, tomato purée, flour, and soy sauce.

Leave the gravy to simmer for a while before straining. This will make your gravy as rich and flavourful as possible.

Recipe FAQs:

What to make for a vegan roast dinner?

As well as the dishes I have included in my vegan Sunday roast, there are endless options for you to try. I have linked some of my favourite vegan roast ideas below:

• Vegan sage and onion stuffing balls
• Vegan Yorkshire pudding
• Roasted Brussel sprouts
• Roasted cauliflower
• Vegan cauliflower cheese

When to eat vegan Sunday roast?

Traditionally, roast dinners are eaten on Sundays for lunch or dinner. However, there is no bad time to enjoy a roast dinner.

Are roast potatoes vegan?

Many chefs proclaim that the best roast potatoes need to be made using goose fat or beef dripping. I completely disagree. Delicious roast potatoes can be made using vegetable oil or olive oil. To enhance their flavour you can add garlic, sage, thyme, or rosemary.

The best vegan roast dinner: similar recipes

If you liked this recipe why not try my vegetarian roast dinner in a giant Yorkshire pudding? For more comforting family feasts try out these recipes:

• Christmas pasta bake
• Vegetarian Korean army stew
• Spicy vodka rigatoni bake
• Swiss macaroni cheese

Best Vegan Roast Dinner

5 from 1 vote

Delicious sides to serve as a vegan roast dinner. Garlic roast potatoes, vegan mac n cheese, maple roasted parsnips and carrots, cavolo nero and vegan gravy.

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Prep Time 1 hour hr

Cook Time 1 hour hr 40 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: British

Calories: 778

Ingredients Method

Ingredients

  

Roast potatoes

• 3 large roasting potatoes
• 2 large garlic cloves
• 3 tbsp oilve oil
• 3 sage leaves finely sliced

Vegan mac n cheese

• 170g/6oz macaroni pasta cooked until al dente
• 2 tbsp vegan butter
• 2 tbsp plain flour
• 300ml/1¼ cup oat milk
• 150g/1¼cups shredded vegan cheddar

Roasted carrots

• 3 large carrots peeled and sliced into batons
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp dried thyme

Rich vegan gravy

• 1 tbsp vegan butter
• 1 onion chopped
• 1 carrot diced
• 1 bay leaf
• 1/2 tsp dried thyme
• 1½ tsp sugar
• 1 tbsp plain flour
• 1/2 tsp marmite
• 1 tsp tomato purée
• 2 tsp red wine vinegar
• 500ml/2cups vegetable stock
• 1/2 tsp soy sauce

Lemon cavolo nero

• 100g/3½oz cavolo nero
• 1 tbsp olive oil
• 1 garlic finely chopped
• 1 tbsp lemon juice

Method

 

Sage roast potatoes

1. Peel the potatoes and slice into halves, or quarters if large. Boil the potatoes in salted water for 10 minutes. Drain and steam dry for 5 minutes.
2. Whilst the potatoes are boiling, preheat the oven to 210°C/190°C fan (410°F/375°F). Place the olive oil in a small-medium roasting dish and leave to heat in the oven for 10-15 minutes.
3. Place potatoes back into the empty pan. Replace the lid and shake the potatoes a little to fluff them up.
4. Add the potatoes and garlic cloves into the heated roasting dish. Use a metal spoon to baste the potatoes with the oil. Roast for 1hr 10 minutes, basting half way through.
5. Add in the sage leaves and toss the potatoes in the oil again. Roast for another 20 minutes.

Vegan mac n cheese

1. Melt butter in a medium pan on a medium heat. Whisk in flour and cook for 30 seconds.
2. Slowly pour in the milk whisking constantly until fully mixed. Simmer for a couple of minutes to thicken.
3. Season with salt and pepper and stir in vegan cheese until melted.
4. Stir through the cooked pasta.

Roasted carrots

1. Preheat oven to 210°C/190°C fan (410°F/375°F).
2. In a medium sized bowl combine the carrots with the oil, maple syrup, thyme and some salt and pepper.
3. Place in a roasting dish for 1 hour. If necessary, cover with foil after 30 minutes to prevent burning.

Rich vegan gravy

1. Melt the butter in a medium saucepan over a medium heat. Fry the vegetables and herbs for 10-12 minutes until starting to brown. Stir through the sugar and cook for a further couple of minutes.
2. Stir through the flour and cook for a couple of minutes, stirring constantly. Add in the marmite, tomato purée and vinegar. Pour over the stock and simmer until thickened.
3. Strain the gravy through a sieve to remove the vegetables. Add in the soy sauce to the strained gravy. Serve.

Lemon cavolo nero

1. Chop the greens into 1 inch long pieces
2. Boil the greens in salted water for 4 minutes. Drain thoroughly.
3. In a large frying pan heat the oil on a medium heat.
4. Add the garlic and cook for a few seconds (do not let it burn) and then add the lemon juice. Toss through your greens and cook for a further minute.