Vegan Roast Dinner

Looking for a delicious and affordable vegan roast dinner for your Sunday meal? Look no further! Our recipe will show you how to make a mouth-watering vegan roast dinner for less than £10. With savory and satisfying flavors, this plant-based meal will leave you feeling full and satisfied without breaking the bank. Impress your family and friends with this easy and affordable vegan roast dinner that’s perfect for any day of the week.

I’m so excited to be partnering with The Mix to bring you this vegan feast. If you don’t already know about them, they are a digital charity helping over 6 million young people a year with free and confidential support on every issue. They help to connect young people with experts to help with issues ranging from money to mental health. I’ve been blown away at the resources and help that they provide- please follow them and show your support!

Head to this link to find my recipes on their website.

Shopping List

2.5 kg roast potatoes (£1.25)
1 kg frozen peas (£1.25)
1 kg carrots (£0.50)
500g parsnips (£0.50) 
6 vegan sausages (£2.00)
Fresh rosemary (£0.55)
6 jumbo mushrooms (£1.00)
140g stuffing (£0.55)
350ml soya milk (£1.35) 
2 onions (£0.26)
1 garlic bulb (£0.39)   

Garlic & Rosemary Roast Potatoes

Ingredients
2.5kg roast potatoes, peeled and sliced
3-4 sprigs of rosemary 
Generous helping of rapeseed oil 
6 cloves of garlic
Salt & pepper

Method
Preheat oven to 200°C FAN

1. Peel and slice your potatoes into 4-5cm chunks. Pop into heavily salted boiling water and par-boil for 7-8 minutes. 
2. Meanwhile, add a layer of rapeseed oil into a large tray. Pop in the oven to preheat. 
3. Drain in a colander and add back into the saucepan. Place the lid onto the saucepan and shake until all of the potatoes achieve a textured exterior. 
4. Remove the tray from the oven. Add the potatoes into the hot oil, be careful and stand back as the oil will splatter. Add a few sprigs of rosemary and around 6 cloves of garlic (skin still on). Season generously with salt and pepper and stir to coat every potato in oil. 
5. Pop in the oven for 20 minutes, then stir and cook for a further 20-30 minutes, or until golden and crispy. 

        
Carrots & Parsnips 

Ingredients
1 kg carrots, peeled and sliced
500g parsnips, peeled and sliced
2 tbsp olive oil
Salt & pepper   

Method 

1. Peel & slice the carrots and parsnips. Add to a large baking tray and coat with 2 tbsp of oil, salt and pepper. Optionally add a spice blend (I went for 1 tsp cumin, 1 tsp chilli powder. 
2. Stir to coat and pop in the oven for 35 minutes, stirring once halfway. 

Portobello Mushroom Stuffing

Ingredients
6 jumbo/portobello mushrooms
140g garlic & herb stuffing
2 sprigs of rosemary 
1 tbsp olive oil
Salt and pepper 

Method

1. To a baking dish, add the portobello mushrooms (facing down), 2 onions (sliced in half), a drizzle of oil and a pinch of salt and pepper. 
2. Pop in the oven for 25 minutes. Meanwhile, prep the stuffing according to packet instructions. 
3. Remove the tray from the oven and add the prepared stuffing into a small baking dish. Add the mushrooms (facing up this time) and add a few sprigs of rosemary. Pop in the oven and cook for 25 minutes. 

Yorkshire Puddings

Makes 12

Ingredients
280g self raising flour
350ml soy milk
100ml warm water
2 tsp baking powder 
Large pinch of salt 
6 tsp rapeseed oil 

Method

1. Add rapeseed oil into 12 holes of a muffin tin. Pop in the oven to preheat.
2. Meanwhile, whisk all of the ingredients together (apart from the rapeseed oil). 
3. Pour the batter into the 12 holes of the muffin tin and pop in the oven for 25 minutes. 

Gravy

Ingredients
2 roasted onion halves
6-8 roasted garlic cloves 
1 litre vegetable stock
3 tbsp flour 
1 tbsp soy sauce
1 tbsp red wine vinegar
2 sprigs rosemary
1 tbsp olive oil 

Method

1. To a non-stick frying pan, add olive oil, flour and rosemary. Cook for around two minutes then slowly pour the stock in whilst stirring continuously. 
2. Add the roasted onions, garlic, soy sauce, red wine vinegar and a pinch of salt and pepper into the pan. Cook for 10 minutes, until thickened slightly. 
3. Place a bowl under a sieve and strain the gravy. Add an extra pinch of salt if necessary. 

Vegan Roast Dinner

by Mimi Harrison

Print

5 from 4 votes

Prep Time: 20 minutes mins

Cook Time: 1 hour hr 30 minutes mins

Total Time: 1 hour hr 50 minutes mins

£1.62

mains

British

Freezable

Servings: 6

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MetricUS Standard

Delicious and affordable vegan roast dinner for less than £10! Impress your family/friends with this easy and delicious plant-based meal.

Ingredients

SHOPPING LIST

• ▢ 2.5 kg roast potatoes (£1.25)
• ▢ 1 kg frozen peas (£1.25)
• ▢ 1 kg carrots (£0.50)
• ▢ 500 g parsnips (£0.50)
• ▢ 6 vegan sausages (£2.00)
• ▢ Fresh rosemary (£0.55)
• ▢ 6 jumbo mushrooms (£1.00)
• ▢ 140 g stuffing (£0.55)
• ▢ 2 onions (£0.26)
• ▢ 1 garlic bulb (£0.39)
• ▢ 350 ml soy milk (£1.35)

Cupboard Essentials

• ▢ 4 tbsp olive oil
• ▢ Salt & pepper
• ▢ 280 g self raising flour
• ▢ 2 tsp baking powder
• ▢ Large pinch of salt
• ▢ 100 ml rapeseed oil (generous amount for potatoes)
• ▢ 6 tsp rapeseed oil (for Yorkshire puddings)
• ▢ 1 litre vegetable stock
• ▢ 3 tbsp flour
• ▢ 1 tbsp soy sauce
• ▢ 1 tbsp red wine vinegar

Method

Garlic & Rosemary Roast Potatoes - Tray 1

Preheat oven to 200°C FAN

• Peel and slice your potatoes into 4-5cm chunks. Pop into heavily salted boiling water and par-boil for 7-8 minutes.
• Meanwhile, add a layer of rapeseed oil into a large tray. Pop in the oven to preheat.
• Drain in a colander and add back into the saucepan. Place the lid onto the saucepan and shake until all of the potatoes achieve a textured exterior.
• Remove the tray from the oven. Add the potatoes into the hot oil, be careful and stand back as the oil will splatter. Add a few sprigs of rosemary and around 6 cloves of garlic (skin still on). Season generously with salt and pepper and stir to coat every potato in oil.
• Pop in the oven for 20 minutes, then stir and cook for a further 20-30 minutes, or until golden and crispy.

Carrots & Parsnips - Tray 2

• Peel & slice the carrots and parsnips. Add to a large baking tray and coat with 2 tbsp of oil, salt and pepper. Optionally add a spice blend (I went for 1 tsp cumin, 1 tsp chilli powder.
• Stir to coat and pop in the oven for 35 minutes, stirring once halfway.

Portobello Mushroom Stuffing - Baking Dish 3

• To a baking dish, add the portobello mushrooms (Facing down) , 2 onions (sliced in half), a drizzle of oil and a pinch of salt and pepper.
• Pop in the oven for 25 minutes. Meanwhile, prep the stuffing according to packet instructions.
• Remove the tray from the oven and add the prepared stuffing into a small baking dish. Add the mushrooms (facing up this time) and add a few sprigs of rosemary. Pop in the oven and cook for 25 minutes.

Yorkshire Puddings - Cupcake Baking Tray 4

• Add rapeseed oil into 12 holes of a muffin tin. Pop in the oven to preheat.
• Meanwhile, whisk all of the ingredients together (apart from the rapeseed oil).
• Pour the batter into the 12 holes of the muffin tin and pop in the oven for 25 minutes.

Gravy

• To a non-stick frying pan, add olive oil, flour and rosemary. Cook for around two minutes then slowly pour the stock in whilst stirring continuously.
• Add the roasted onions, garlic, soy sauce, red wine vinegar and a pinch of salt and pepper into the pan. Cook for 10 minutes, until thickened slightly.
• Place a bowl under a sieve and strain the gravy. Add an extra pinch of salt if necessary.

Nutrition

Servings: 6 servings