Vegan Christmas Roast Recipe

Vegan roast-dinner bowls

  • serves 4
  • Easy

Cater for vegans with our roast-dinner bowls, packed with crispy roasties, parsnips, stuffing balls, cranberry sauce and plenty of gravy



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


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


  • 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.

Discover more low-calorie vegan options here...

Vegan Bolognese Recipe

Nutritional Information

  • Kcals 471
  • Fat 18g
  • Saturates 5g
  • Carbs 62.1g
  • Sugars 15.6g
  • Fibre 11.3g
  • Protein 9.3g
  • Salt 1.7g