Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Vegan roast-dinner bowls
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 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
GRAVY
- 2 tsp vegetable oil
- 2 onions, thinly sliced
- 1 tbsp plain flour
- 2 tbsp gravy granules, (most brands are vegan)
- 100g kale
Method
- 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.
