vegan roast dinner

A delightful wintry vegan pie with rich mushrooms and sweet shallots that will make your cold nights a lot warmer. Vegan comfort food at its best. 

Each serving provides 552 kcal, 10g protein, 67g carbohydrate (of which 13g sugars), 22g fat (of which 3g saturates), 6g fibre and 1.3g salt.

Mushroom and ale pie

grams/½oz mushrooms

250 milliliters/9fl oz just-boiled water

tbsp sunflower oil

onion,

garlic cloves, crushed

330 milliliters/11fl oz pale ale (vegan)

vegetable stock cube

tomato purée

tbsp redcurrant jelly

tbsp soft light brown sugar

thyme leaves thyme

bay leaves

cornflour

chestnuts (vacuum packed is fine)

sea salt and ground black pepper

300 grams/10½oz plain flour, plus extra for rolling

tsp fine sea salt

100 grams/3½oz sunflower oil

water

tbsp aquafaba (canned chickpea water)

Take yourself on holiday to Mallorca in the comfort of your own kitchen with this dish of layers of roasted vegetables 


Tumbet

aubergines,

olive oil

courgettes,

waxy potatoes (such

red peppers

oregano

basil

400 grams/14 ounces ripe tomatoes, peeled and chopped

thyme

salt and black pepper

sugar (optional)

Nigella's easy roast parsnips with a generous glug of maple syrup. A wonderful Christmas dinner accompaniment. 

Maple-roast parsnips

parsnips

125 milliliters/4fl oz vegetable oil

maple syrup

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

This epic vegan Sunday roast dinner is complete with savory seitan roast beef, marinated tender root vegetables, and a creamy mushroom gravy. Make this vegan and vegetarian roast for a cozy and hearty Sunday dinner or for a memorable holiday meal. 

Serve with sides like vegan brioche buns or mashed potatoes for a complete Thanksgiving or Christmas Dinner

Vegan Sunday Roast Dinner with Gravy

recipe Vegan Miso Mushroom Gravy

chickpeas, drained, minced (see instructions below)

yellow onion, minced (see instructions below)

soy sauce

Worcestershire sauce

tbsp extra virgin olive oil

tomato paste

stock

yeast

garlic powder

tsp smoked paprika

mustard

½ lb of carrots, peeled & roughly chopped

celery stalks, roughly chopped

Yukon gold potatoes, quartered

Rosemary,

butter

dry red wine, stock

brown sugar

¼ tsp dried thyme

rosemary

Mix the marinade ingredients together in a small...

Mix the marinade ingredients together in a small bowl and set aside.

Prep the vegetables by chopping them. Then, place...

Prep the vegetables by chopping them. Then, place them in a 9x13” (22 x 33 cm) pan drizzled with olive oil.  

In a large bowl stir together the vital...

In a large bowl stir together the vital wheat gluten and the dry spices (1 tbsp garlic powder, 1 tsp smoked paprika, 1 tsp ground mustard, 2 tbsp nutritional yeast).

In a food processor, add the chickpeas and...

In a food processor, add the chickpeas and onion. Chop until they are a finely minced texture, but not a blended paste. Set aside. They should still have some texture (see image in the post above). 

Make a well in the center of the...

Make a well in the center of the mixture and add the chickpea and onion mixture and the liquids (3 tbsp soy sauce, 1 tbsp tomato paste, 1 tbsp olive oil, 2 tbsp vegan Worcestershire, ½ cup + 3 tbsp veggie stock).

Stir to combine. Use your hands to gently...

Stir to combine. Use your hands to gently knead any remaining vital wheat gluten left at the bottom of the bowl into the seitan. If the dough feels very dry, add 1 tbsp veggie stock and gently knead to combine. (See images or video above for reference). If there's a little bit of vital wheat gluten that can't be incorporated, this is okay.

Knead with your hands for 1 minute until...

Knead with your hands for 1 minute until the dough feels elastic and comes together into a moist loaf (see images or video in post above). Do not over-knead- this will lead to seitan that is too chewy.

Shape the seitan into a rounded log/loaf about...

Shape the seitan into a rounded log/loaf about 7” long and 3-4” wide. 

Cut three, equally spaced slices (about 3/4” /...

Cut three, equally spaced slices (about 3/4” / 2 cm down) into the log (so the marinade can seep into the inside of the seitan).

Optional: Wrap with cooking twine to help it...

Optional: Wrap with cooking twine to help it keep its shape while baking.

Preheat the oven to 375 degrees Fahrenheit (190C). 

Place the seitan into the center of the...

Place the seitan into the center of the oiled baking dish with the prepared vegetables. 

Pour ¾ of the marinade on top of...

Pour ¾ of the marinade on top of the roast and veggies. Make sure the outside of the seitan is evenly coated. Drizzle with olive oil. Cover with foil.

Bake the seitan for 45 minutes, covered. 

Uncover, and baste with the remaining marinade. Stir...

Uncover, and baste with the remaining marinade. Stir the veggies to coat. Bake for 20-25 more minutes uncovered. 

The seitan should be slightly caramelized and browned....

The seitan should be slightly caramelized and browned. It may still feel soft but once it cools slightly, the roast will firm up and become chewier.

Let cool 5-10 minutes before slicing. Garnish with...

Let cool 5-10 minutes before slicing. Garnish with fresh thyme, rosemary or sage. Serve with gravy.

https://mediavine-res.cloudinary.com/video/upload/da1eg4zslnucgqxrwvpa.mp4

This epic vegan Sunday roast dinner is complete with savory seitan roast beef, marinated tender root vegetables, and a creamy mushroom gravy. Make this vegan and vegetarian roast for a cozy and hearty Sunday dinner or for a memorable holiday meal, like Thanksgiving or Christmas.

Vegan Seitan Sunday Roast Dinner

A delicious vegan Wellington is a main course that makes a statement! A row of whole Portobello mushrooms sit alongside pecans, dried cranberries, sweet potatoes and chestnuts. 

Each serving provides 539 kcal, 9g protein, 48g carbohydrate (of which 10g sugars), 32g fat (of which 5g saturates), 9g fibre and 0.7g salt.


Vegan Wellington 

potatoes

onion, finely sliced

leek (around 200 grams/7 ounces), trimmed and thinly sliced

garlic cloves,

grams/3½oz spinach leaves

grams/4½oz cranberries

75 grams/2½oz pecan nuts,

orange, finely grated zest

puff pastry (vegan-friendly)

tbsp soya milk, or other plant-based ‘milk’

poppy seeds (optional)

I never feel the need to apologize for using jars of chargrilled peppers, for while I don’t eat them just as they are, I find them the most useful ingredient. Just make sure that you are using peppers that are preserved in oil rather than brine. The potatoes don’t roast in this oil, so much as braise: they will crisp up in parts, but mostly just become softened and rich in the sweet peppery juices.

Potato and pepper bake

maincrop waxy potatoes,

x jars chargrilled peppers in oil

coriander seeds

I never feel the need to apologise for using jars of chargrilled peppers, for while I don’t eat them just as they are, I find them the most useful ingredient. Just make sure that you are using peppers that are preserved in oil rather than brine. The potatoes don’t roast in this oil, so much as braise: they will crisp up in parts, but mostly just become softened and rich in the sweet peppery juices.

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. 

Layered Vegan Nut Roast

500 g butternut squash

sage leaves

onion

salt and pepper

400 g frozen whole leaf spinach (defrosted and thoroughly drained)

garlic (crushed)

red wine

nutmeg

cloves

400 g cooked beetroot

150 g ground almonds

nuts

sage

tbsp Marmite

black pepper

tsp salt

tbsp tahini

breadcrumbs

Preheat oven to 200C/350F

Toss the squash chunks in 1 tbsp of the olive oil and salt and pepper to taste.

Lay in a single layer on a baking tray. Scatter with the sage leaves and roast for 30 mins or until soft and beginning to brown.

Meanwhile fry the chopped onion in 1/2 tbsp olive oil for about 5 minutes until soft and beginning to brown.

Blend or mash the cooked squash to a lumpy puree and stir in the cooked onions. Leave to cool.

To Make The Squash Layer

Press the defrosted spinach in a fine mesh sieve to remove as much water as possible.

Heat the butter gently in a saucepan, add the garlic and drained spinach and cook gently for 2 minutes.

Add the wine, nutmeg, cloves, a pinch of salt and a some freshly ground black pepper and cook for a further minute until the liquid has evaporated. Leave to cool.

To Make The Spinach Layer

Blend or mash the cooked beetroot to a lumpy puree. Stir in the ground almonds and add salt and pepper to taste.

To Make the Beetroot Layer

Fry the chopped onion in 2 tbsp of olive oil until soft.

Pulse the nuts in a food processor until finely chopped but not ground to a powder.

Place nuts and cooked onion into a bowl with the rest of the ingredients and mix thoroughly.

The nut mixture should hold together when you squeeze a bit in your hand. If it doesn&#x27;t, add a little more tahini and soy sauce until it does.

To Make the Nut Layer

Preheat oven to 150C/300F

Grease and line a 24cm/10 inch spring form cake tin.

Divide the nut mixture into 4 equal parts.

Add 1/4 of the nut mixture to the base of the tin and press into place.

Add the squash mixture and spread to cover the nut layer.

Add the next 1/4 of the nut mixture and press into place to cover the squash.

Add the spinach and spread to cover the nut layer.

Add the next 1/4 of the nut mixture and press into place to cover the spinach layer.

Add the beetroot mixture and spread to cover the nut mixture.

Add the final 1/4 of the nut mixture and press into place.

Cover with a circle of baking parchment.

Roast in the preheated oven for 45 minutes. Remove the paper circle after 30 minutes to allow the top to brown.

Remove from the oven and allow to cool for 10 minutes in the tin before unclipping, removing the baking parchment and revealing your creation!

Serve, hot, cold or at room temperature.

To Assemble and Cook The Layered Nut Roast

This is the best nut loaf ever and it looks amazing!

Delicious-hosted my first vegan/gluten-free dinner on Boxing Day.  Lots of fun to make. 
 Used a 9” springform but my layers seem thinner and the top didn’t brown as nicely as the picture.  
Definitely make this again.

Absolutely delicious! I made one for Thanksgiving and will be making it again for Christmas.

Literally the best vegan thing I have put in my mouth. Even the meat eaters loved it! 

 Thank you so much for this recipe!!!

This came out so beautiful and delicious! It will definitely be a keepsake recipe for me! Thank you so much for sharing this gem with me!!

Very delicious and popular at my NZ Christmas day. I used kumara instead of the butternut squash, and used canned beetroot. Made the day before then served chilled. I decorated the top with crushed kumara crisps and chopped parsnips. Lacto-fermented onions with mustard seeds made a tasty summer alternative to gravy.

Great recipe! Any suggestions for removing the bottom of the spring form pan?

Top 8 vegan roast dinner recipes from across the web

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

Top Tags

Mushroom and ale pie

Tumbet

Maple-roast parsnips

Vegan Yorkshire Pudding

Vegan Sunday Roast Dinner with Grav...

Vegan Wellington

Potato and pepper bake

Layered Vegan Nut Roast

Top 8 vegan roast dinner recipes from across the web

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

Top Tags

Mushroom and ale pie

Tumbet

Maple-roast parsnips

Vegan Yorkshire Pudding

Vegan Sunday Roast Dinner with Grav...

Vegan Wellington

Potato and pepper bake

Layered Vegan Nut Roast

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