Vegan roast dinner

How to make a vegan roast dinner

Roast dinner always has and always will be my favourite meal. I don’t care if I’m cooking for just me, two people or 15 people, I will ALWAYS make a roast on a Sunday.

Many people assume that because I’m vegan and a coeliac that my roasts are somewhat lacklustre but that couldn’t be further from the truth.

Vegan roast dinner

Let’s look at the facts:

I have the protein, I have the veg, I have the roasties and I have the gravy.

That’s all you need, right? I mean, I could probably even make a Yorkshire pudding – minus the gluten and dairy – if I really wanted to.

A lot of people – particularly over the festive season – whip up a tasty nut roast but I’m not a huge fan of nuts and only eat cashews – meaning my nut roast won’t be very flavoursome.

So when I saw Lucy Watson’s roast in her new book Feed Me Vegan, I just had to give it a go but, of course, me being me, I altered it to suit my allergies and taste buds.

This is what you’ll need:

  • Potatoes (peeled and cut into the shape of roasties)
  • Parsnips
  • Broccoli, peas, spinach, carrots, swede, corn (whatever veg you want for the side)
  • Vegan gravy
  • One whole butternut squash
  • One red onion
  • Three cups of mushrooms
  • Black beans (organic if possible)
  • Garlic
  • Agave Nectar

Method:

1. Peel and slice your butternut squash into small cubes and put them into a roasting tin with a teaspoon of coconut oil, some salt and some pepper and cook on 180 for 20 minutes.

Chopped butternut squash

2. While you’re waiting for the butternut squash to roast, chop up your onion, garlic and mushrooms into into squares and whiz it all together in a blender until they look crumbly.

Slice mushrooms

3. Fry the blended mixture together on a low heat and then add your black beans and continue to cook.

Fry the garlic, onion, mushroom and black beans

 

4. Once the butternut squash is soft, squash it down using a potato masher and leave to one side.Roast butternut squash

Mash the butternut squash5. Put some coconut oil into a roasting tin (one you’ll use for your potatoes) and heat it in the oven.

6. Peal your potatoes and steam them until they’re relatively soft.

7. About 10 minutes before the potatoes are done, add the parsnips to the steamer.

8. Once the potatoes and parsnips are soft-ish, add them to the roasting tin, coat them in the hot oil, add some salt and pepper, rosemary and some agave nectar.

9. Cut up whatever veggies you want as the side and put them in the steamer for 20 minutes or until they’re as soft as you like them.

10. Ten minutes before the roasties and parsnips are done, put the butternut squash over the top of the black beans, onions and garlic and put it back in the oven to crisp oven.

11. Use the water from your steamer for your gravy and serve 🙂

I hope you enjoy! Let me know if you try it out and what you think!

You can also check out my vegan and gluten-free chickpea curry here.

Peace x

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