Vegan Classic Roast Dinner
A hearty, plant-based twist on a comforting Sunday staple, this Vegan Classic Roast Dinner is a celebration of flavors and textures perfect for sharing. At the center is a savory nut roast made from a delicious blend of mixed nuts, earthy mushrooms, and fragrant herbs, baked to golden perfection. Paired with crispy roasted potatoes, caramelized carrots, parsnips, and tender Brussels sprouts, this dish offers a medley of vibrant, seasonal vegetables. A rich vegan gravy ties everything together, making every bite indulgent and satisfying. Whether you're hosting a family feast or simply craving a wholesome, nourishing meal, this recipe is sure to impress vegans and meat-eaters alike. Ready in just 90 minutes, it's the ultimate plant-based roast dinner that's as comforting as it is delicious.
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Recipe Information
Ingredients
- 150 grams Mixed nuts (e.g., walnuts, almonds, cashews)
- 100 grams Brown rice
- 1 medium Onion
- 3 cloves Garlic
- 1 medium Carrot
- 2 stalks Celery
- 100 grams Button mushrooms
- 2 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 2 tablespoons Fresh parsley
- 1 teaspoon Dried thyme
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 80 grams Breadcrumbs
- 800 grams Potatoes
- 400 grams Carrots
- 400 grams Parsnips
- 250 grams Brussels sprouts
- 500 milliliters Vegetable stock
- 2 tablespoons Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 180°C (356°F).
Cook the brown rice according to the package instructions and set aside to cool.
Place mixed nuts in a food processor and pulse until coarsely chopped.
Finely chop the onion, garlic, carrot, celery, and mushrooms.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, sauté for 2 minutes.
Add the carrot, celery, and mushrooms to the skillet. Cook for 5-7 minutes until the vegetables are softened.
Stir in the soy sauce, chopped nuts, cooked rice, parsley, thyme, salt, and pepper. Mix well and remove from heat.
In a small bowl, combine ground flaxseed and water, let it sit for 5 minutes to thicken. Add this mixture to the vegetable mix in the skillet.
Stir in the breadcrumbs until everything is well combined.
Transfer the mixture into a greased loaf pan and press down evenly.
Bake in the preheated oven for 30-35 minutes until firm and golden brown on top.
While the nut roast is baking, peel and chop potatoes, carrots, and parsnips into similar-sized chunks.
Boil the potatoes in salted water for 10 minutes, drain, and set aside to steam dry.
In a roasting tray, toss the potatoes, carrots, and parsnips with 1 tablespoon of olive oil, salt, and pepper.
Roast the vegetables in the oven for 25-30 minutes until crispy and golden.
Trim the ends of the Brussels sprouts, toss them with a little olive oil, and add to the roasting tray for the final 10 minutes of cooking.
For the gravy, heat vegetable stock in a saucepan. Mix cornstarch with a little cold water to form a slurry and whisk it into the stock.
Simmer the gravy until thickened, about 5 minutes.
Serve the nut roast in slices with the roasted vegetables and gravy.
Nutrition Facts
Calories |
3440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6997 mg | 304% | |
| Total Carbohydrate | 491.7 g | 179% | |
| Dietary Fiber | 83.5 g | 298% | |
| Total Sugars | 83.6 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 894 mg | 69% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 10110 mg | 215% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
