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.
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
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
Ingredients 1 kg carrots, peeled and sliced 500g parsnips, peeled and sliced 2 tbsp olive oil Salt & pepper
Method
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
Ingredients 6 jumbo/portobello mushrooms 140g garlic & herb stuffing 2 sprigs of rosemary 1 tbsp olive oil Salt and pepper
Method
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
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
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.
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.
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
2.5kgroast potatoes(£1.25)
1kgfrozen peas(£1.25)
1kgcarrots(£0.50)
500gparsnips(£0.50)
6vegan sausages(£2.00)
Fresh rosemary(£0.55)
6jumbo mushrooms(£1.00)
140gstuffing(£0.55)
2onions(£0.26)
1garlic bulb(£0.39)
350mlsoy milk(£1.35)
Cupboard Essentials
4tbspolive oil
Salt & pepper
280gself raising flour
2tspbaking powder
Large pinch of salt
100mlrapeseed oil (generous amount for potatoes)
6tsprapeseed oil (for Yorkshire puddings)
1litrevegetable stock
3tbspflour
1tbspsoy sauce
1tbspred 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.
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