Vegan roast-dinner bowls
Cater for vegans with our roast-dinner bowls, packed with crispy roasties, parsnips, stuffing balls, cranberry sauce and plenty of gravy
- 500g frozen roast potatoes
- 8 ready-made sage and onion stuffing balls
- 2 carrotscut into chunky pieces
- 4 parsnipscut into chunky pieces
- olive oil
- 3 cloves garlicskin on
- a few sprigs rosemary
- to serve cranberry sauce
GRAVY
- 2 tsp vegetable oil
- 2 onionsthinly sliced
- 1 tbsp plain flour
- 2 tbsp gravy granules(most brands are vegan)
- 100g kale
Nutrition: per serving
- kcal471low
- fat18g
- saturates5g
- carbs62.1g
- sugars15.6g
- fibre11.3g
- protein9.3g
- salt1.7g
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.
