The Best Vegan Roast Dinner (With All The Trimmings)
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This vegan roast dinner has everything you’d expect from a proper Sunday roast – crispy garlic roast potatoes, vegan sausages, Yorkshire puddings, stuffed mushrooms & a rich onion gravy. Whether you’re cooking a vegan roast for one, feeding a crowd, or just trying to do a Sunday roast without the meat – this one’s got you covered. Looking for more easy vegan comfort food? Try my Vegan Mac and Cheese with Red Pepper.
A Quick Look At The Recipe
- ✅ Recipe Name: The Best Vegan Roast Dinner (With All The Trimmings)
- 🕦 Ready in: 1 hour 50 minutes
- 🤝 Serves: 6
- 🍴 Calories: 1234kcal
- 🧑🍳 Main ingredients: roast potatoes, sausages, mushrooms, peas, carrots
- ✨ Summary: The ultimate vegan roast dinner with all the trimmings. Crispy roasties, gravy, Yorkshire puddings – the full works, completely plant-based!
Why you’ll love this recipe
- Honestly impressive: Every plate gets a vegan sausage, garlicky roast potatoes, roasted veg, a Yorkshire pud, and mushroom stuffing. I’ve served this vegetarian roast dinner to plenty of sceptical meat-eaters and not had a single complaint & they always go back for seconds.
- Healthy: By cutting out meat, you’re helping slash calories and fat in holiday meals, which are known for being heavier. I’ve also included ideas for trimmings for this vegan roast dinner, which are lighter than traditional Sunday roast dishes, like mashed potatoes.
- Great for any occasion: This vegan roast recipe works just as well for a lazy Sunday roast as it does for Christmas dinner or Thanksgiving. I always love making this Easy Skillet Roasted Corn on the side.
Need inspiration for some delicious vegan recipes? Try my Easy Mushroom Ragu (Ragout), Easy Sun Dried Tomato Pasta and Israeli Couscous (Pearl Couscous Recipe).
Table of Contents
Ingredients
- Vegan Sausage: This yummy meat alternative helps create the best vegan roast dinner. It provides protein and delicious flavour. You can also use a plant-based roast instead for a more traditional-style holiday meal.
- Portobello Mushrooms: I’ve created a delicious version of stuffing by including roasted jumbo mushrooms, which I love using for this Easy Mushroom Ragu as well. Feel free to use other varieties in your vegan Sunday dinner recipes, you’ll just need to adjust the roasting time to avoid burning the mushrooms when using smaller types.
- Stuffing: I recommend using a store-bought stuffing mix to help keep the prep time short for this vegetarian roast. You can also make homemade stuffing by baking bread cubes with herbs and olive oil until crispy, then toss with cooked veggies of choice & vegetable broth and baking again until ready.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
You can easily adjust my vegan roast recipe to your preferences with a few quick swaps. Here are some vegan roast ideas:
- Other vegan protein: Instead of using vegan sausage, make roasted cauliflower steaks for everyone. You can also use a Quorn roast, if you prefer, or a vegan seitan roast. Simply follow the directions on the package for this swap. Use any leftover protein in this Vegetarian Burrito Bowl the next day.
- Switch up the seasoning: Feel free to use other seasoning for each element. For example, instead of rosemary in the gravy, try using sage or thyme. Or add sauces/condiments like maple syrup, apple cider vinegar, balsamic vinegar, mustard, etc, to add more flavour.
- Make it a vegan Sunday roast: If you’re doing this as a regular Sunday roast rather than a special occasion meal, keep it simple and skip the stuffing – just do the sausages, roasties, veg & gravy. I do this all the time on a lazy Sunday.
How to make a Vegan Roast Dinner
This vegan roast dinner uses four oven trays plus the hob for gravy, which sounds like a lot, but I promise it’s more straightforward than it looks once you know the order. The trick is to think of it like a relay race: everything starts at a different time so it all lands on the table together.
Here’s the order I’d follow:
- Roast potatoes go in first: they take the longest and they need that hot oil to get crispy. Get your tray of oil in the oven while you’re par-boiling the potatoes.
- Carrots and parsnips go in around 10-15 minutes later: they roast for about 35 minutes and are quite forgiving, so don’t stress too much about the exact timing here.
- Portobello mushroom stuffing goes in next: the mushrooms need a first 25-minute roast on their own to release their moisture. Then the stuffing gets added and everything goes back in for another 25 minutes.
- Yorkshire puddings go in last: they only need 25 minutes but they need a very hot oven and very hot oil to puff up properly. Don’t open the oven door while they’re cooking, I can’t stress this enough.
- Gravy happens on the hob while everything finishes up. Start it about 10-15 minutes before you’re ready to serve
These recipes can easily be made vegan: Creamy Mushroom, Leek and Aubergine Vegetable Pie with Puff Pastry, Creamy Rice with Garlic & Parmesan {Risotto Style}, and Quick Green Spinach Pasta Sauce (10 Minutes!).
Tips for the best result
- There’s nothing worse than soggy stuffing when serving a vegan roast dinner. Be sure to follow the directions on the stuffing package carefully to avoid overly wet stuffing.
- The best way to make a delicious gravy for this vegan Sunday roast is by starting with a roux made with olive oil and flour. This will ensure your gravy becomes thick and creamy as it simmers.
- I’ve recommended some tasty trimmings to pair with this vegetarian roast recipe. However, you can swap any of them out for your favourite options so the meal works for you and your family. The Crispiest Diced Potatoes in Air Fryer are a go-to, for example.
- Be sure to make this recipe work for you by using flavours that match your preferences. That means, you can swap out herbs and seasonings that you prefer in each element.
Making This Vegan Roast Dinner for Christmas or a Crowd
I first made a version of this vegan roast dinner for Christmas a few years ago and I wasn’t sure it was going to hold its own next to a traditional roast. But wow, it did! A roast has never really been about the meat – it’s about the combination of textures and flavours all on one plate, and this hits ALL of those notes.
If you’re scaling this up for a bigger group, the potatoes, carrots and parsnips all double really easily, just make sure you’re not overcrowding the trays or they’ll steam instead of roast. For a proper centrepiece moment, I’d swap the vegan sausages for a whole roasted cauliflower (coat it in olive oil, garlic, smoked paprika and a little soy sauce, then roast at 200°C for 45-50 minutes). It looks stunning & takes almost no effort.
For Christmas specifically, I’d also add roasted sprouts with garlic, which are nothing like the grey soggy ones from your childhood, I promise. And if you want to go all out, a vegan lentil or nut roast makes a great centrepiece alongside the trimmings here.
Serving Suggestions
I always serve this with roasties, Yorkshires, roasted veg, gravy and stuffing as the core lineup, but the beauty of a roast is that you can build it however works for you and your table. Below are my favourite trimmings to serve alongside this vegan roast dinner.
Try it with:
Leftover Storage and Reheat Instructions
The leftovers for this vegan roast dinner store well in the fridge and freezer, so you can enjoy them for lunch during the week or heat up leftovers when you don’t feel like cooking.
Refrigerator: Allow all the elements of this veggie roast meal to fully cool. Then, store each element in a separate airtight container in the fridge. The trimmings and veggie sausage should last in the fridge for about 5-7 days.
Freezer: Yes! You can freeze this vegan meal, which makes it an awesome choice for a make-ahead recipe. Simply allow the elements to cool, pack them in separate airtight containers, and store them in the freezer. Be sure to eat up leftovers within three months.
Reheat: When you’re ready to eat up the leftovers, allow them to defrost in the fridge overnight (for frozen leftovers). Then, heat in the microwave in bursts of 30 seconds. Or, toss each element onto a baking sheet in the oven for about 15 minutes at 350°F (177°C).
Recipe FAQs
Vegan sausages are my go-to because they’re easy & everyone loves them, but if you want something more showstopping, a whole roasted cauliflower or a vegan seitan roast both work. For Christmas or Thanksgiving I’d go with a lentil or nut roast as the centrepiece alongside all the trimmings. There are also some great ready-made options now from brands like Naturli and Aldi’s Plant Menu range if you want to keep things simple.
Yes, and honestly I’d recommend it because it makes the day so much less stressful. The roast potatoes, carrots, parsnips and stuffing all reheat really well in the oven at 200°C for about 15 minutes. The gravy reheats on the hob with a splash of extra stock if it’s thickened too much. The only thing I’d make fresh on the day is the Yorkshire puddings, as they only take 25 minutes and they’re just not the same reheated.
It probably comes down to overcrowding the tray. When vegetables are packed too tightly they steam instead of roast, and you end up with that soft, watery texture instead of crispy caramelised edges. Give them space!! Use two trays if you need to, and make sure they’re in a single layer. A hot oven (200°C+) and a little oil goes a long way too.
Two main culprits: too much liquid in the stuffing mix, or skipping the initial mushroom roast. Portobello mushrooms hold A LOT of water, and if you don’t roast them first to release that moisture, it all ends up in your stuffing. I always give the mushrooms a solo 25 minutes in the oven before adding the stuffing.
Most vegan roasts and sausages are quite easy to overcook, so I’d always go by the packet instructions rather than guessing. If anything, check it a few minutes early – you can always put it back in, but you can’t undo a dry, rubbery sausage.
Compared to a traditional roast, yes – you’re cutting out a lot of saturated fat just by ditching the meat. This vegan roast dinner is built around roasted vegetables, plant-based protein and a stock-based gravy, so it’s quite balanced for a big comfort meal. That said, the Yorkshire puddings and roasties are not diet food, nor should they be – it’s a roast dinner, enjoy it!
If you’re looking for comforting recipes that are not plant-based, you should try Crispy Baked Bacon Pudding (No Steaming Required!), Creamy Buldak Noodles (with Cheesy Sauce!), and Easy Devilled Sausages (Sweet & Savoury One-Pan Dinner).
If you tried this Vegan Roast Dinner recipe, it would mean so much to me if you couldleave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Vegan Roast Dinner With All The Trimmings
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 392°F (200°C)
- 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
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