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Vegan gravy, maple carrots and parsnips, vegan mac n cheese, cavolo nero and garlic roast potatoes.

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
Cook Time 1 hour 40 minutes
Total Time 2 hours 40 minutes
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.