Vegan Classic Roast Dinner

Transform your Sunday feast with this indulgent Vegan Classic Roast Dinner—a hearty, plant-based twist on the traditional roast. This recipe features a nut-packed vegetable loaf made with mixed nuts, brown rice, and a fragrant blend of thyme, parsley, and garlic, baked to golden perfection. Pair it with crispy roasted potatoes, caramelized parsnips, sweet carrots, and tender Brussels sprouts for a colorful, nutrient-packed spread. The dish is completed with a rich, velvety vegan gravy made from vegetable stock and cornstarch. Perfect for holidays or Sunday gatherings, this wholesome vegan roast delivers all the comforting flavors and textures of the classic meal while catering to plant-based diets. Whether you're vegan or simply exploring meatless options, this recipe is a must-try!

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 180°C (356°F).

Step 2

Cook the brown rice according to the package instructions and set aside to cool.

Step 3

Place mixed nuts in a food processor and pulse until coarsely chopped.

Step 4

Finely chop the onion, garlic, carrot, celery, and mushrooms.

Step 5

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, sauté for 2 minutes.

Step 6

Add the carrot, celery, and mushrooms to the skillet. Cook for 5-7 minutes until the vegetables are softened.

Step 7

Stir in the soy sauce, chopped nuts, cooked rice, parsley, thyme, salt, and pepper. Mix well and remove from heat.

Step 8

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.

Step 9

Stir in the breadcrumbs until everything is well combined.

Step 10

Transfer the mixture into a greased loaf pan and press down evenly.

Step 11

Bake in the preheated oven for 30-35 minutes until firm and golden brown on top.

Step 12

While the nut roast is baking, peel and chop potatoes, carrots, and parsnips into similar-sized chunks.

Step 13

Boil the potatoes in salted water for 10 minutes, drain, and set aside to steam dry.

Step 14

In a roasting tray, toss the potatoes, carrots, and parsnips with 1 tablespoon of olive oil, salt, and pepper.

Step 15

Roast the vegetables in the oven for 25-30 minutes until crispy and golden.

Step 16

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.

Step 17

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.

Step 18

Simmer the gravy until thickened, about 5 minutes.

Step 19

Serve the nut roast in slices with the roasted vegetables and gravy.

Nutrition Facts

Serving size	(3197.9g)

Amount per serving	% Daily Value*
Calories	3440.5

Total Fat 138.2g	0%
Saturated Fat 21.0g	0%
Polyunsaturated Fat 7.9g
Cholesterol 8mg	0%
Sodium 6996.7mg	0%
Total Carbohydrate 491.7g	0%
Dietary Fiber 83.5g	0%
Total Sugars 83.6g
Protein 99.7g	0%

Vitamin D 0IU	0%
Calcium 894.3mg	0%
Iron 28.8mg	0%
Potassium 10110.1mg	0%

*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.

Source of Calories

Fat: 34.5%

Protein: 11.0%

Carbs: 54.5%