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


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



  • 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