Vegetarian Classic Roast Dinner
Elevate your Sunday feast with a hearty Vegetarian Classic Roast Dinner that's packed with flavor and wholesome goodness. This plant-based recipe features a savory nut roast made from mixed nuts, breadcrumbs, fresh parsley, and aromatic herbs, baked to perfection for a golden, firm top. Complemented by crispy roasted potatoes, caramelized carrots, and sweet parsnips, the meal is rounded out with tender steamed broccoli and a luscious mushroom gravy infused with soy sauce and vegetable stock for a rich umami punch. Perfect for holidays or cozy gatherings, this recipe is a true meat-free celebration of traditional roast dinner staples. Ready in just two hours and serving four, it’s the ultimate comfort food that will delight vegetarians and meat-lovers alike!
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Recipe Information
Ingredients
- 150 grams mixed nuts
- 100 grams breadcrumbs
- 1 medium onion
- 2 large garlic cloves
- 1 medium carrot
- 1 large celery stick
- 1 egg
- 2 tablespoons fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon mixed herbs
- 3 tablespoons olive oil
- 600 grams potatoes
- 2 large carrot
- 2 large parsnip
- 1 head broccoli
- 250 grams mushrooms
- 500 milliliters vegetable stock
- 2 tablespoons plain flour
- 1 tablespoon soy sauce
Instructions
Preheat the oven to 200°C (400°F).
Chop the mixed nuts into small pieces or pulse them in a food processor until roughly chopped. Set aside.
Finely dice the onion, garlic, carrot, and celery stick.
Heat 1 tablespoon of olive oil in a frying pan. Add the diced onion, garlic, carrot, and celery, and sauté until soft, about 5 minutes.
In a large bowl, mix the cooked vegetables, chopped nuts, breadcrumbs, egg, parsley, thyme, and mixed herbs. Season with salt and pepper.
Transfer the mixture to a greased loaf tin, pressing down firmly. Bake in the oven for 45 minutes until firm and golden on top.
Meanwhile, peel and quarter the potatoes. Peel and cut the carrots and parsnips into even-sized chunks.
Boil the potatoes in salted water for 5 minutes. Drain well and let them dry in the colander for a minute.
Return the potatoes to the pot and shake them vigorously to rough up the edges, which helps them turn crispy.
In a large roasting tray, combine the potatoes, carrots, and parsnips with the remaining olive oil. Season with salt and pepper.
Roast the vegetables in the oven for 40-45 minutes, turning occasionally, until golden and crispy.
Cut the broccoli into florets and steam them for about 8-10 minutes, until tender.
To make the mushroom gravy, finely chop the mushrooms.
Heat a skillet over medium heat, add a splash of olive oil, and sauté the mushrooms until they release their liquid and start to brown, about 5-6 minutes.
Add the flour to the mushrooms and stir for a minute.
Slowly add the vegetable stock, stirring continuously to avoid lumps.
Stir in the soy sauce, then simmer for about 5-7 minutes until the gravy thickens. Season with salt and pepper to taste.
Once everything is ready, serve the nut roast with the roasted vegetables, steamed broccoli, and mushroom gravy.
Nutrition Facts
Calories |
773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 943 mg | 41% | |
| Total Carbohydrate | 99.9 g | 36% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 18.1 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 231 mg | 18% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2218 mg | 47% | |
*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.
