Vegan Classic Sunday Roast with Vegetables and Gravy
Create the ultimate plant-based feast with this Vegan Classic Sunday Roast with Vegetables and Gravy—a hearty, flavorful centerpiece perfect for cozy weekends or special occasions. Featuring a rich nut and oat loaf enhanced with aromatic herbs like thyme and rosemary, this dish is paired with golden roasted potatoes, carrots, and parsnips for a satisfying and healthy combination. The recipe is completed with a silky vegan gravy, tying everything together into a comforting, crave-worthy meal. Whether you're catering to a vegan crowd or simply exploring meat-free alternatives, this traditional Sunday roast with a modern twist promises robust flavor and stunning presentation. Easy to follow and bursting with wholesome ingredients, it's sure to become a family favorite!
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Recipe Information
Ingredients
- 150 grams mixed nuts
- 60 grams rolled oats
- 2 tablespoons flaxseed meal
- 5 tablespoons warm water
- 2 tablespoons olive oil
- 1 medium red onion
- 3 units garlic cloves
- 1 medium carrot
- 2 units celery stalks
- 150 grams button mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 600 grams potatoes
- 300 grams carrots, peeled and cut into chunks
- 300 grams parsnips, peeled and cut into chunks
- 3 tablespoons olive oil
- 250 milliliters gravy
Instructions
Preheat your oven to 180°C (350°F). Line a loaf tin with parchment paper.
In a small bowl, mix the flaxseed meal and warm water, and set aside to thicken.
In a food processor, pulse the mixed nuts and rolled oats until coarsely ground.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped red onion, minced garlic, diced carrot, and chopped celery. Sauté until soft, about 5-7 minutes.
Add the chopped mushrooms to the skillet, and cook until the mushrooms release their liquid and start to brown.
Stir in soy sauce, tomato paste, thyme, rosemary, and parsley. Cook for another 2 minutes.
Combine the sautéed vegetables, nut-oat mixture, flaxseed mixture, salt, and black pepper in a large bowl. Mix thoroughly.
Transfer the mixture into the prepared loaf tin and pack it down firmly. Bake for 45 minutes or until golden and firm.
While the nut roast is baking, prepare the vegetables. Peel and cut the potatoes, carrots, and parsnips into even-sized chunks.
Place the vegetables on a large baking tray, drizzle with 3 tablespoons olive oil, and season with salt and pepper.
Roast the vegetables in the oven for 40-45 minutes, turning occasionally, until they are golden and cooked through.
Prepare the vegan gravy as per packet instructions or your favorite homemade recipe.
Once everything is cooked, remove the nut loaf from the oven and let it cool for a few minutes before slicing.
Serve the nut loaf slices with roasted vegetables and a generous topping of vegan gravy.
Nutrition Facts
Calories |
3063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.3 g | 218% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 27.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6020 mg | 262% | |
| Total Carbohydrate | 332.9 g | 121% | |
| Dietary Fiber | 68.3 g | 244% | |
| Total Sugars | 56.6 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 662 mg | 51% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 7937 mg | 169% | |
*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.
