Vegetarian Classic Sunday Roast with Vegetables and Gravy
Delight in the comforting flavors of this **Vegetarian Classic Sunday Roast with Vegetables and Gravy**, a plant-based twist on the traditional British favorite. Packed with hearty roasted vegetables like carrots, parsnips, potatoes, and Brussels sprouts, this recipe is elevated by a rich, nutty loaf made with mixed nuts, breadcrumbs, and fragrant herbs such as rosemary and thyme. The homemade savory gravy adds the perfect finishing touch, tying the dish together in a symphony of robust and earthy flavors. With just 30 minutes of prep and a relaxing cook time, this festive, wholesome meal is perfect for family gatherings or as a centerpiece for meat-free holiday feasts. Whether you’re a dedicated vegetarian or simply looking to add more plant-based options to your repertoire, this Sunday roast promises to be a crowd-pleaser, delivering comfort, heartiness, and nutritional goodness in every bite. **Keywords: Vegetarian Sunday roast, nut loaf recipe, plant-based holiday meal, roasted vegetables, homemade gravy.**
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Recipe Information
Ingredients
- 4 tablespoons Olive oil
- 4 whole Carrots
- 4 whole Parsnips
- 500 grams Small potatoes
- 300 grams Brussels sprouts
- 150 grams Chestnuts
- 1 large Onion
- 3 cloves Garlic
- 200 grams Mixed nuts
- 150 grams Breadcrumbs
- 2 large Eggs
- 2 teaspoons Dried rosemary
- 2 teaspoons Dried thyme
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 500 milliliters Vegetable stock
- 2 tablespoons Soy sauce
- 2 tablespoons All-purpose flour
Instructions
Preheat your oven to 200°C (392°F).
Start by preparing the vegetables: peel and roughly chop the carrots and parsnips. Halve the small potatoes and trim the Brussels sprouts.
Spread the carrots, parsnips, potatoes, and Brussels sprouts on a large baking tray. Drizzle with 2 tablespoons of olive oil. Season with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 teaspoon each of dried rosemary and thyme. Toss the vegetables until evenly coated.
Place the tray in the preheated oven and roast for 45 minutes, turning halfway through, until golden and tender.
Meanwhile, chop the onion finely, mince the garlic, and roughly chop the mixed nuts. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, cooking until the onion softens and becomes translucent, about 5 minutes.
Add the mixed nuts to the pan, stirring continuously, and toast for 2 minutes until slightly golden. Remove from heat.
In a large bowl, combine the toasted nut mixture with the breadcrumbs, beaten eggs, remaining rosemary, thyme, and 0.5 teaspoon of salt. Mix until well combined.
Transfer this mixture into a greased loaf tin, pressing down firmly. Brush the top with a little olive oil and place it in the oven. Bake for 30 minutes, or until golden brown and set.
For the gravy, heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the flour and stir to make a paste (roux). Gradually whisk in the vegetable stock and soy sauce, bringing it to a boil. Reduce heat and simmer for about 5 minutes until thickened, stirring regularly.
Remove the nut roast from the oven and let it rest for a few minutes before slicing.
Serve slices of nut roast with the roasted vegetables, topping generously with the homemade gravy.
Nutrition Facts
Calories |
4201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.5 g | 260% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 39.0 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 9890 mg | 430% | |
| Total Carbohydrate | 519.4 g | 189% | |
| Dietary Fiber | 81.3 g | 290% | |
| Total Sugars | 98.2 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 910 mg | 70% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 8226 mg | 175% | |
*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.
