vegan roast

A very easy plant-based dinner that everyone will love - it&#039;s special enough for a Sunday dinner or holiday meal, and simple enough for a regular weeknight supper.

Vegan Roast

onion

carrots

potatoes

sweet potatoes

13 corn

peas

16 oz package vegan meatballs

salt & pepper

butter

Tbsp all-purpose flour

water

vegetable bouillon

½ tsp herbs de provence

Preheat oven to 450° Fahrenheit. Chop vegetables into bite-size pieces. Drain the corn.

On a large sheet pan, spread the chopped veggies, frozen meatballs, frozen peas, and corn kernels evenly. Bake for 30-40 minutes.

For the Vegan Roast

Melt vegan butter in a skillet and whisk in flour. Cook for 2-3 minutes (do not brown).

Dissolve the vegan bouillon in water, then gradually whisk it into the flour/butter mixture. Add herbs if using, then cook at medium-low heat until thickened. Taste it to see if more salt or pepper is needed.

For the Vegan Gravy

Easy festive bake that can be made using the oven or airfryer! Succulent butternut squash pairs beautifully with a stuffing made with chickpeas and sage.

Chickpea &amp; Sage Stuffed Butternut Squash (with Airfryer or Oven method)

butternut squash (one medium squash)

tsp smoked paprika

tbsp Olive Oil

Salt

100 g quinoa (you can also use bulgar wheat)

tsp boullion/stock powder

chickpeas

ml white wine

white onion (finely chopped)

garlic (finely chopped)

sage leaves

Salt & Pepper

Preheat the oven to Gas Mark 6/200°C/400°F.

Cut the squash in half lengthways &amp; scoop out the seeds.

Use your knife to make a criss cross on the squash- this looks pretty and helps it cook. Rub the cut side with the paprika,thyme olive oil and salt and sit cut side up on a baking sheet

Pop in the oven for 15-20mins whilst you get on with the stuffing. Check on it at around 15 minutes. The squash will take longer to cook (up to 25 mins) if it&#39;s a chonky one, or a little less time if it&#39;s a thinner one.

Once the butternut squash is cooked through, stuff the cavity with some of the stuffing and return to the oven for 5 minutes at the same temperature. (optional- you can just also serve the squash with warm, just made stuffing)

To cook in an oven:

Turn your airfryer on to 180°C/350°F and set it to 25 minutes.

Use your knife to make a criss cross on the squash- this looks pretty and helps it cook. Rub the cut side with the paprika, olive oil and salt.

When the airfryer is ready, put the butternut squash in cut side up. In a larger airfryer both sides should easily fit in.

Check the squash after 15 minutes in the airfryer, if it is soft and caramelised on the outside, it is ready to stuff. If not, leave in for another 5 -10 minutes. How long the squash takes to cook depends on how chunky/thick the squash is! Some are much thinner than others and will take less time to cook.

Once the butternut squash is cooked through, stuff the cavity with some of the stuffing and return to the airfryer for 5 minutes at the same temperature. (optional- you can just also serve the squash with warm, just made stuffing)

To cook in an airfryer

Cook the quinoa in 300ml of water (or if using cups, 1 cup of quinoa in 2 cups water) with the vegetable boullion. Boil the quinoa with a lid on for 5 minutes, then turn the heat right down for 5 minutes, then turn the heat off and let the quinoa sit there with the lid on for 5 minutes.

In a frying pan, sautee the garlic and onion with a splash of olive oil until translucent.

Add the sage leave and fry until crispy. Break them up a little in the pan.

Add the cooked quinoa and mix.

Add the white wine, and mix.

Add the chickpeas and cook for a few minutes. Squash the chickpeas up roughly to help make the stuffing stuffable..

Remove the squash from the oven or airfryer, and stuff with the stuffing mix. Any leftover stuffing add into a little dish to serve on the side.  (You&#39;ll want extra stuffing..)

You can put the squash back in the oven/airfryer to cook, or serve as is!

To make the stuffing

This Vegan Turkey Roast has mouthwatering savory flavors and a meaty texture, making it the perfect main dish for vegan Thanksgiving or Christmas! Stovetop and Instant Pot instructions included.

Vegan Turkey Roast

chickpeas,

chicken broth

olive oil

yeast

soy sauce

sage

thyme

rosemary

onion powder

garlic powder

vital wheat gluten

broth, for steaming

vegan butter (may also use olive oil)

In a food processor or blender, add the drained chickpeas, broth, olive oil, nutritional yeast, soy sauce, sage, thyme, rosemary, onion powder and garlic powder and blend or process until smooth.

Transfer the blended mixture to a large mixing bowl, getting all the last bits with a spatula. 

Add the vital wheat gluten and start to mix it into the wet ingredients with a spatula or spoon, then use your hands and mix until it starts to come together. Sprinkle a little vital wheat gluten on a clean surface, transfer the mixture to the surface and knead about 10 times. Carefully shape it into a loaf.

Get out a large pot with a steamer basket (flat bottom preferred, see Notes if you don&#039;t have steamer basket.) Place the loaf on the steamer basket with 3 cups of broth on the bottom for steaming.

Cover, bring to a boil, then reduce the heat so it’s simmering but not boiling too hard. Steam for 1 hour, and make sure to add more broth if it evaporates too soon. You can pour some additional broth over the roast halfway through.

Remove the pot from heat and open the lid so the loaf can cool for a few minutes.

To brown the outside, heat a large skillet over medium-high heat (you could use the same pot you used for steaming). Add the vegan butter and let it melt, then add the soy sauce and stir. Place the cooked loaf in the pan and let it brown on all sides. 

Place on a cutting board or serving platter, sprinkle with herbs and slice thinly. Serve immediately with vegan gravy and mashed potatoes.

The holy grail of vegan roast dinners: Vegan Yorkshire Pudding! These vegan Yorkshire puddings are created with just a few simple ingredients, that you can easily get at any supermarket or already have in the pantry! They are crunchy on the outside, fluffy on the inside - and no eggs needed!

Vegan Yorkshire Pudding

all purpose flour (100 g) (plain flour)

cornstarch (130 g)

black salt /

chickpea flour (28 g)

tsp baking powder

tsp baking soda

plant milk (300 ml)

apple cider vinegar (15 ml)

Pour 1 tablespoon of vegetable oil into each muffin hole of a large 6-hole muffin tin. Place it in the oven at 450°F (232°C) and heat the oil for roughly 20 minutes until steaming hot. 

In a mixing bowl, sift and whisk the plain flour, cornstarch, kala namak, chickpea (gram) flour, baking powder, and baking soda. In a separate jug mix together the plant milk and apple cider vinegar and set it aside for 10 minutes to curdle. 

When the oil in the muffin tray is steaming hot, pour the plant milk mix into the dry ingredients and quickly whisk to combine. Carefully remove the hot muffin tin from the oven and quickly pour the batter into the hot oil, about 3/4 all the way up. 

Quickly, but carefully move the muffin tray back into the oven and roast your vegan Yorkshire pudding at 450°F (232°C) for 10-13 minutes until risen and golden.

Remove from the muffin tin and carefully move the Yorkies onto a kitchen towel to remove any excess oil, then serve immediately alongside your roast potatoes &amp; cover in gravy (simply the best!).

https://www.youtube.com/watch?v=5ZDnedy02cc

Hope you enjoy this vegan Yorkshire pudding recipe! 

Make sure to subscribe to my Youtube channel to stay up to date with new recipe videos :) 

Find the recipe on the blog here: https://www.romylondonuk.com/vegan-yorkshire-pudding

Vegan Yorkshire Pudding Recipe

Ah a Sunday roast, the most quintessential British past time. A weekly ceremony consisting of devouring huge swathes of carbs. Here&#039;s my go to recipe for this wonderful tradition.

Vegan Sunday Roast With All The Trimmings

400 g Assorted Seasonal Greens

400 g Carrots (peeled and boiled)

Large Head Cauliflower

Garlic

Teaspoon Smoked Paprika

Teaspoon Turmeric

Teaspoon Cumin

Tablespoons Rose Harissa

g Fresh Thyme (stems removed and finely chopped)

Medium Lemon (juiced)

Tablespoons Olive Oil

Potatoes

Tablespoons Plain Flour

Tablespoons Sunflower Oil

Flour

75 g Gram Flour

Teaspoons Baking Powder

Dijon Mustard

90 ml Aquafaba

250 ml Plant milk

Teaspoon Apple Cider Vinegar

Medium Onion (finely diced)

Medium Carrots (finely diced)

Sugar

Tablespoons Soy Sauce

Tablespoon Tomato Puree

Tablespoons Red Wine Vinegar

500 ml Vegetable Stock

Preheat your oven to 220˚c/430˚f (fan oven).

In a mixing bowl combine the 90ml of aquafaba, 250ml of plant milk, 1 teaspoon of apple cider vinegar and 1/2 teaspoon of Dijon mustard. Whisk until frothy and thick.

In separate mixing bowl add the 75g plain flour, 75g gram flour and 2 teaspoons of baking powder. Stir to evenly combine. Then slowly whisk in frothy wet mixture until you have a thick batter. Tip the batter into a measuring jug so that it is easier to pour later.

Pour a little of the sunflower oil in the bottom of each opening of a deep muffin tray. Place in the oven and heat for 10 minutes or until the oil begins to smoke. It&#039;s important to get the oil as hot as possible.

When the sunflower oil is hot enough remove the muffin tray from the oven. Working quickly pour a good helping of the mixture into each muffin depression. Depending on the size of your muffin tin holes you should get about 6 - 8 Yorkshire puddings from the batter.

Place the muffin tin back in the oven and cook for 20 - 25 minutes until the Yorkshires have risen and are golden brown.

Serve the Yorkshires immediately for best results or they can be kept warm until needed by covering with tin foil and placing into an oven at low heat.

Yorkshire Puddings

Preheat your oven to 200˚c/390˚f (fan oven).

Remove any leaves from the cauliflower and cut the stem so the vegetable sits flat. Place into a large casserole dish (one with a lid).

Mix together all the rest of the roast cauliflower ingredients into an even paste. Using your hands or a pastry brush, coat the entire outside of the cauliflower with the paste. If there is any left pour on top of the cauliflower.

Cover the cauliflower dish and place into the oven. Roast for 30 minutes.

After 30 minutes remove the lid of the casserole dish and roast for a further 30 minutes until the outside of the cauliflower has nicely browned.

Serve immediately for best results. Alternatively the cauliflower can be kept warm in a oven on a low heat until needed. Then 5 minutes before serving, place back into a hot oven to crisp up the exterior again.

Harissa Roast Cauliflower

Place your chopped potatoes into a large saucepan. Cover with water and season heavily with salt. Bring to the boil and cook the potatoes for 2 - 3 minutes until they start to become a little soft on the outside.

Drain the potatoes into a colander and cover with 2 tablespoons of flour. Shake the colander vigorously until the potatoes begin to fluff up round the edges and the flour is evenly coating all the potatoes.

Pour the 3 tablespoons of sunflower oil onto a large roasting tray and place into the oven for 5 minutes until the oil is spluttering and hot.

Remove your hot tray from the oven and pour the potatoes into the hot oil. Use tongs or a slotted spoon to toss the potatoes in the oil. Then place into the oven and roast for 40 - 50 minutes until golden brown and crispy. Turn the potatoes halfway through cooking to ensure even browning.

Roast Potatoes

Heat 1 tablespoon of olive oil in a saucepan over a medium heat. Toss in the chopped onion and carrot and cook for 3-5 minutes until the vegetables have started to soften.

Pour the rest of the gravy ingredients except the vegetable stock into the pan. Stir to coat the carrot and onion and cook for a further 30 seconds.

Then pour over the 500ml stock and simmer, lid off, for 10 - 15 minutes until the liquid has reduced by about half and the sauce is nice and thick.

If you prefer a smooth gravy, strain the gravy through a fine sieve. Otherwise you can leave it as is for a chunky and rustic gravy. Keep warm on a low heat in the saucepan until needed.

Gravy

Ah a Sunday roast, the most quintessential British past time. A weekly ceremony consisting of devouring huge swathes of food with friends and family. This event normally end when one's trousers fail to close. At this point I normally retire to have a slight snooze before inevitably eating a little more of the leftovers later!

Here's my recipe for a good old fashioned roast, veganised. This fully plant-based Sunday roast is packed full of flavour. The secret is the gravy, which is so damn good. I normally make double quantities and then bathe my plate in a sea of gravy.

---

Full recipe can be found here: https://www.lowlyfood.com/recipe/vegan-sunday-roast-with-all-the-trimmings/

All My Recipes: https://www.lowlyfood.com/recipes/
Instagram: https://instagram.com/lowlyfood/
Pinterest: https://pinterest.co.uk/lowlyfood
---

Music credit Mona Wonderlick - Bloom: https://soundcloud.com/monawonderlick 

---

Timestamps

0:00 Intro
0:42 Yorkshire puddings
4:37 Harissa roast cauliflower
6:44 Finished yorkshire puddings
7:48 Roast potatoes
10:10 Vegetable gravy
14:11 Plating up
16:40 Outro

Whisk the wet ingredients together

Mixing the yorkshire pudding batter

Heating yorkshire pudding trays

Pouring the pudding batter

Cooking the yorkshires

Prepping the cauliflower

Coating the cauliflower in harissa paste

Initial roasting for the cauliflower

Final roasting of the cauliflower

Prepping the potatoes

Roasting the potatoes

Cooking the vegetables for the gravy

Adding the spices and seasoning to the gravy

Cooking the gravy

Finished gravy

Vegan Sunday Roast With All The Trimmings -  A Glorious Feast!

Rich and hearty Portobello Pot Roast with meaty portobello mushrooms, red wine, herbs &amp; vegetables in thick, rich, gravy. It&#39;s a gorgeous one-pot meal that is cozy and packed with flavor!

Portobello Pot Roast

portobello mushrooms (, sliced)

onion (, diced)

garlic (, minced)

flour (, gluten-free if necessary)

(480 mls) vegetable stock

(360 mls) red wine

(60 mls) soy sauce (, gluten-free if necessary)

fine sea salt (to taste)

black pepper

sugar (, cane

Preheat the oven to 350 °F (175°C).

In a large stovetop and oven-safe pan with a lid (a Dutch oven is perfect) heat the olive oil over medium heat until hot and glistening. Add the portobello mushroom slices. Allow them to brown turning frequently, then remove from the pan to a plate or bowl and set aside.

Add the remaining olive oil then add the onion. Cook, stirring frequently until just turning golden (about 6 minutes), then add the garlic and cook for 1 minute more.

Add the flour and stir well. Let it cook for a minute or 2 then very slowly, a little at a time, add the vegetable stock, stirring really well as you go to work most of the lumps out.

Add the red wine, soy sauce, potatoes, carrots, salt, pepper, sugar, and if using dried herbs those too. Then give it a good stir.

Add the mushroom slices and stir those gently in then if using fresh herbs lay them on the top so you can remove them easily later.

Bring to a gentle simmer then put the lid on, move to the preheated oven and bake for about 90 minutes to 2 hours, or until the potatoes are meltingly soft and tender.

Remove from the oven and if you used fresh herbs remove them from the top before serving. Gravy can be thinned with a little boiling water if desired.

Saute the onions, portobello slices, and garlic in a saute pan before adding to the slow cooker.

Add everything else EXCEPT the flour. Stir well and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and carrots are meltingly tender.

Mix the flour with a little water to make a pourable slurry. Pour it into the slow cooker and stir gently trying to minimize any veggie break up. Allow to cook for 3 to 4 minutes until thickened then serve.

In a slow cooker

A Celebration Nut Roast Recipe. This layered loaf is full of savoury delights and surprises. It is much easier to make than it looks and it will astound friends and family when you unveil it. 

Top 7 vegan roast recipes from across the web

The most viewed vegan roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Roast

Chickpea & Sage Stuffed Buttern...

Vegan Turkey Roast

Vegan Yorkshire Pudding

Vegan Sunday Roast With All The Tri...

Portobello Pot Roast

Layered Vegan Nut Roast

Top 7 vegan roast recipes from across the web

The most viewed vegan roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Roast

Chickpea &amp; Sage Stuffed Buttern...

Vegan Turkey Roast

Vegan Yorkshire Pudding

Vegan Sunday Roast With All The Tri...

Portobello Pot Roast

Layered Vegan Nut Roast

The most viewed vegan roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Chickpea & Sage Stuffed Buttern...