Ultimate Vegan Roast Dinner
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This delicious ultimate vegan roast dinner is perfect for any holiday or special occasion, including Christmas dinner or Thanksgiving. Whether you’re vegan, having vegan guests over, or trying to cut down on meat, you’ll love this recipe with all the trimmings!
Why you’ll love this recipe
Each plate will be filled with a delicious vegan sausage, herby potatoes, roast veg, Yorkshire pudding, and mushroom stuffing. Even the meat eaters won’t miss the typical ham or roast centrepiece with this plant-based vegetarian roast dinner!
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.
Vegan – Everything in this Sunday roast meal is vegan, so it’s perfect for vegan/vegetarian friends.
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.
Festive – There’s nothing more festive than this vegetarian roast meal that’s complete with delicious trimmings!
Need inspiration for some delicious vegan recipes? Try my ; Easy Mushroom Ragu (Ragout), Easy Sun Dried Tomato Pasta and Israeli Couscous (Pearl Couscous Recipe)
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 yummy version of stuffing by including roasted jumbo mushrooms. If you still want the mushroom taste but want to use other varieties, feel free. You’ll 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 meal. However, you can also make homemade stuffing by baking bread cubes with herbs and olive oil until crispy. Then, toss with cooked veggies of choice and vegetable broth and baking again until ready.
See the recipe card for full information on all ingredients and quantities.
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)
See my : The CRISPIEST Roast Potatoes (with make ahead instructions)
Try my: Simple Honey-Roasted Carrots & Parsnips Recipe
Use vegetable stock and try my : Onion Gravy
Variations/ Adaptations
You can easily adjust this vegan roast recipe to your preferences with a few quick swaps. Here are some ideas for adaptations to this vegan roast dinner. Instead of using vegan sausage, make roasted cauliflower steaks for everyone. Or, add the option of cauliflower steak on the side of the main vegan meat substitute for yourself and your guests.
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. 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 to the vegan sausage/roast.
Tips for the best result
Don’t add too much liquid to the stuffing
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.
Make a roux for the gravy
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.
Add any trimmings you like
I’ve recommended some tasty trimmings to pair with this Sunday roast. However, you can swap any of them out for your favourite options so the meal works for you and your family.
Adjust the flavours to your preference
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.
Serving Suggestions
This vegan roast dinner comes with a ton of suggestions for sides/trimmings. I recommend serving the vegan sausage with roasties, Yorkshires, veggies, gravy, and stuffing. However, if you have other sides you’d like, feel free to include them alongside this vegetarian Sunday roast. For example, you can make mashed potatoes, a green bean casserole, a green salad, potato gratin, etc.
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. 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.
Can this be frozen?
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.
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).
FAQs
If you under or overcook vegan roast, it can become tough. Be sure to follow the package directions when baking it for a vegan roast dinner for the best results.
The most common reason roast veggies become soggy is because they are packed too tightly on the baking sheet. They need space to caramelise and crisp up. If needed, use multiple baking sheets to allow enough room for the veggies to cook properly.
There could be a few reasons why mushroom stuffing is mushy. If you add too much liquid, the stuffing will get soggy even if you bake it according to the package directions. Additionally, skipping the initial mushroom roast can cause the stuffing to be mushy. I recommend baking the mushrooms separately first, as it will help release excess moisture.
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.
If you tried this Vegan Roast Dinner recipe, it would be mean so much to me if you could leave 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
Ultimate Vegan Roast Dinner
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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