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Vegan roast-dinner bowls

Vegan Christmas Roast Recipe

Vegan roast-dinner bowls

Name: Vegan roast-dinner bowls
Total time: 1 h
Yield: Serves 4
Ingredients: 500g frozen roast potatoes; 8 ready-made sage and onion stuffing balls; 2 carrots cut into chunky pieces; 4 parsnips cut into chunky pieces; olive oil; 3 cloves garlic skin on; a few sprigs rosemary; to serve cranberry sauce; 2 tsp vegetable oil; 2 onions thinly sliced; 1 tbsp plain flour; 2 tbsp gravy granules (most brands are vegan); 100g kale

Adam Bush

Published: November 17, 2019 at 4:01 PM

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Serves 4

Easy

Total time: 1 hr

0 reviews

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Cater for vegans with our roast-dinner bowls, packed with crispy roasties, parsnips, stuffing balls, cranberry sauce and plenty of gravy

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Make these colourful vegan roast dinner bowls, then check out our vegan nut roast, vegan yorkshire puddings, vegan wellington and more vegan roast recipes.

Looking for more bowl food ideas? Try our vegan buddha bowl, aubergine teriyaki bowl, buddha bowl with sweet potato and chickpeas and vegan sushi bowl plus plenty more.

Ingredients

Nutrition

500g frozen roast potatoes
8 ready-made sage and onion stuffing balls
2 carrots

cut into chunky pieces
4 parsnips

cut into chunky pieces
olive oil
3 cloves garlic

skin on
a few sprigs rosemary
to serve cranberry sauce

GRAVY

2 tsp vegetable oil
2 onions

thinly sliced
1 tbsp plain flour
2 tbsp gravy granules

(most brands are vegan)
100g kale

Nutrition: per serving

kcal471

low
fat18g
saturates5g
carbs62.1g
sugars15.6g
fibre11.3g
protein9.3g
salt1.7g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Tip the roast potatoes, stuffing balls, carrots and parsnips onto a tray, toss with a little olive oil and roast for 20 minutes. Toss again and add the garlic and rosemary. Roast for another 30 minutes.
step 2

For the gravy, add the oil to the pan with the onions, 250ml of water and a pinch of salt. Cook over a high heat until all of the water has evaporated, then turn down the heat and cook for 20 minutes or until caramelised. Sprinkle in the flour and cook for 1 minute before stirring in the gravy granules and 600ml of just-boiled water. Season and simmer for a few minutes until thickened. Add the kale and cook gently for 5 minutes until wilted.
step 3

Divide the roasties and veg between four shallow bowls then serve with cranberry sauce and the kale gravy.

Discover more low-calorie vegan options here...

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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