Vegan Classic Sunday Roast with Vegetables and Gravy

Experience the comforting warmth of a hearty Vegan Classic Sunday Roast with Vegetables and Gravy, a plant-based twist on the traditional British favorite. This recipe features a flavorful nut roast made with a wholesome blend of mixed nuts, rolled oats, and fresh herbs, perfectly complemented by a medley of golden roasted potatoes, carrots, and parsnips. Drizzled with rich, savory vegan gravy, this meal is a showstopper perfect for family gatherings or indulgent Sunday dinners. Packed with texture, balanced seasoning, and nourishing ingredients, this roast is as satisfying as it is cruelty-free. Whether you're vegan or simply exploring plant-based options, this dish is guaranteed to impress while delivering the ultimate cozy dining experience.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 180°C (350°F). Line a loaf tin with parchment paper.

Step 2

In a small bowl, mix the flaxseed meal and warm water, and set aside to thicken.

Step 3

In a food processor, pulse the mixed nuts and rolled oats until coarsely ground.

Step 4

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.

Step 5

Add the chopped mushrooms to the skillet, and cook until the mushrooms release their liquid and start to brown.

Step 6

Stir in soy sauce, tomato paste, thyme, rosemary, and parsley. Cook for another 2 minutes.

Step 7

Combine the sautéed vegetables, nut-oat mixture, flaxseed mixture, salt, and black pepper in a large bowl. Mix thoroughly.

Step 8

Transfer the mixture into the prepared loaf tin and pack it down firmly. Bake for 45 minutes or until golden and firm.

Step 9

While the nut roast is baking, prepare the vegetables. Peel and cut the potatoes, carrots, and parsnips into even-sized chunks.

Step 10

Place the vegetables on a large baking tray, drizzle with 3 tablespoons olive oil, and season with salt and pepper.

Step 11

Roast the vegetables in the oven for 40-45 minutes, turning occasionally, until they are golden and cooked through.

Step 12

Prepare the vegan gravy as per packet instructions or your favorite homemade recipe.

Step 13

Once everything is cooked, remove the nut loaf from the oven and let it cool for a few minutes before slicing.

Step 14

Serve the nut loaf slices with roasted vegetables and a generous topping of vegan gravy.

Nutrition Facts

Serving size	(2318.4g)

Amount per serving	% Daily Value*
Calories	3063.3

Total Fat 170.3g	0%
Saturated Fat 27.2g	0%
Polyunsaturated Fat 27.1g
Cholesterol 7.6mg	0%
Sodium 6020.3mg	0%
Total Carbohydrate 332.9g	0%
Dietary Fiber 68.3g	0%
Total Sugars 56.6g
Protein 84.6g	0%

Vitamin D 0IU	0%
Calcium 661.5mg	0%
Iron 22.8mg	0%
Potassium 7937.3mg	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: 47.9%

Protein: 10.6%

Carbs: 41.6%