Make these colourful vegan roast dinner bowls, then check out our vegan nut roast, vegan yorkshire puddings, vegan wellington and more vegan roast recipes.

Looking for more bowl food ideas? Try our vegan buddha bowl, aubergine teriyaki bowl and vegan sushi bowl plus plenty more.


  • 500g frozen roast potatoes
  • 8 ready-made sage and onion stuffing balls
  • 2 carrots, cut into chunky pieces
  • 4 parsnips, cut into chunky pieces
  • olive oil
  • 3 cloves garlic, skin on
  • a few sprigs rosemary
  • to serve cranberry sauce


  • 2 tsp vegetable oil
  • 2 onions, thinly sliced
  • 1 tbsp plain flour
  • 2 tbsp gravy granules, (most brands are vegan)
  • 100g kale


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Tip the roast potatoes, stuffing balls, carrots and parsnips onto a tray, toss with a little olive oil and roast for 20 minutes. Toss again and add the garlic and rosemary. Roast for another 30 minutes.

  • STEP 2

    For the gravy, add the oil to the pan with the onions, 250ml of water and a pinch of salt. Cook over a high heat until all of the water has evaporated, then turn down the heat and cook for 20 minutes or until caramelised. Sprinkle in the flour and cook for 1 minute before stirring in the gravy granules and 600ml of just-boiled water. Season and simmer for a few minutes until thickened. Add the kale and cook gently for 5 minutes until wilted.

  • STEP 3

    Divide the roasties and veg between four shallow bowls then serve with cranberry sauce and the kale gravy.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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