Make these colourful vegan roast dinner bowls, then check out our vegan nut roast, vegan yorkshire puddings, vegan wellington and more vegan roast recipes.
Ingredients
- 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
GRAVY
- vegetable oil 2 tsp
- onions 2, thinly sliced
- plain flour 1 tbsp
- gravy granules 2 tbsp, (most brands are vegan)
- kale 100g
Method
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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.
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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.
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Step 3
Divide the roasties and veg between four shallow bowls then serve with cranberry sauce and the kale gravy.
Nutritional Information
- Kcals 471
- Fat 18g
- Saturates 5g
- Carbs 62.1g
- Sugars 15.6g
- Fibre 11.3g
- Protein 9.3g
- Salt 1.7g