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Vegan Sunday Roast

Sunday Lunch at the New Forest Collection

A vegan Sunday roast is the perfect way to end a long day. Whether you’ve been busy enjoying a slow Sunday morning, out for an afternoon walk, or just meandering around the house, a Sunday roast is the pinnacle of what makes for a fantastic Sunday.

Everyone will have a slightly different roast recipe, however today we’re going to cover everything you need for a delicious vegan Sunday roast recipe!

Ingredients needed to make Vegan Sunday Roast

A vegan Sunday roast recipe will vary from home to home, and of course, taste to taste. However, for a simple nut roast Sunday roast recipe, these are the ingredients you’ll need below.

Vegetables:

Carrots
Broccoli
Brussels sprouts

Roasted Potatoes:

Potatoes
Olive oil
Salt
Pepper
Dried herbs (optional)

Stuffing:

Bread crumbs
Onion
Celery
Vegetable broth
Fresh herbs (such as sage, thyme, and rosemary)
Salt
Pepper

Yorkshire Puddings:

All-purpose flour
Plant-based milk (such as almond milk or soy milk)
Water
Salt
Vegetable oil

Gravy:

Vegetable broth
All-purpose flour
Nutritional yeast
Soy sauce or tamari
Onion powder
Garlic powder
Salt
Pepper

Roasted Parsnips:

Parsnips
Olive oil
Maple syrup
Salt
Pepper
Dried thyme (optional)

Nut Roast:

Mixed nuts (such as walnuts, almonds, and cashews)
Bread crumbs
Onion
Garlic
Celery
Carrot
Fresh herbs (such as thyme and rosemary)
Tomato paste
Soy sauce or tamari
Nutritional yeast
Vegetable broth
Salt
Pepper

Step by step instructions to make Vegan Sunday Roast

Once you’ve settled on what you’d like in your vegan Sunday roast recipe, it’s time to actually begin cooking it.

Preheat your oven to the appropriate temperature for roasting vegetables (usually around 200°C).
Next, prepare the vegetables:

Peel and chop the carrots into thick slices. Or as desired.
Cut the broccoli into bite-size florets.
Trim the Brussels sprouts and cut them in half.
Boil or steam your carrots and broccoli for around 8 minutes until they are slightly soft in the centre.
Set aside for later, or put them in with the potatoes for roasting.

Prepare the roasted potatoes:

Peel the potatoes and cut them into evenly sized chunks.
Place them in a large pot, cover them with water, and bring to a boil.
Boil the potatoes for about 5 minutes until slightly tender, then drain.
Drizzle olive oil over a baking tray and place in the oven to heat up.
Place the drained potatoes back in the pot and cover with a lid.
Shake the pot gently to roughen the edges of the potatoes and make them fluffy so you can make a crunchy roast.
Place the potatoes on your heated and oiled tray, season with salt, pepper, and dried herbs (if desired), and toss to coat.
Spread the potatoes out in a single layer so they cook evenly.
Roast in the preheated oven for about 40-45 minutes or until golden and crispy, turning them halfway through.

Prepare the roasted parsnips:

Peel the parsnips and cut them into thick strips or wedges, similar to the carrots.
Place the parsnips on a baking tray and drizzle with olive oil and maple syrup.
Add your carrots here too if you’d like them roasted too.
Season with salt, pepper, and dried thyme (if desired).
Toss to coat the parsnips evenly.
Roast in the preheated oven for about 25-30 minutes or until the parsnips are caramelized and tender.

Prepare the stuffing:

In a skillet, sauté the onion and celery until softened.
In a large bowl, combine the bread crumbs, sautéed onion and celery mixture, vegetable broth, fresh herbs, salt, and pepper.
Mix well until the stuffing is moist but not soggy.
Transfer the stuffing to a baking dish and cover with foil.
Bake in the preheated oven for about 25-30 minutes or until heated through.

Prepare the Yorkshire puddings:

In a mixing bowl, whisk together the flour, plant-based milk, water, and salt until a smooth batter forms.
Let the batter rest for about 20-30 minutes.
Preheat a muffin tin with a small amount of vegetable oil in each cup.
Once the oil is hot, pour the batter evenly into the cups.
Bake in the preheated oven for about 20-25 minutes or until the puddings are risen and golden.

Prepare the gravy:

In a saucepan, whisk together the vegetable broth, all-purpose flour, nutritional yeast, soy sauce (or tamari), onion powder, garlic powder, salt, and pepper.
Place the saucepan over medium heat and bring the mixture to a simmer.
Keep stirring continuously, until the gravy thickens to your desired consistency.
Remove from heat and keep warm until serving.

Prepare the nut roast:

In a food processor, pulse the mixed nuts until finely chopped.
In a skillet, sauté the onion, garlic, celery, and carrot until softened.
In a large bowl, combine the chopped nuts, sautéed vegetable mixture, bread crumbs, fresh herbs, tomato paste, soy sauce or tamari, nutritional yeast, vegetable broth, salt, and pepper.
Mix well until all the ingredients are evenly combined.
Transfer the mixture to a greased loaf pan or baking dish.
Bake in the preheated oven for about 40-45 minutes or until the nut roast is firm and golden.

A tasty Vegan Sunday Roast

This vegan roast recipe is a simple yet delicious recipe that will certainly impress your friends and family and provide a hearty and delicious meal whenever you’re craving one. Crispy potatoes, delicious roasted vegetables, and a tasty, savoury gravy make this recipe a firm favourite. Combined with the delicious nut roast and you’ll certainly be converted to vegan recipes.

Just what you need

Just because you have diverse dietary restrictions doesn’t mean you have to miss out on a delicious meal. Your vegan Sunday roast recipe can be cooked for any occasion but is extra special during a family get together or, of course on a Sunday.