Vegetarian Classic Roast Dinner

Elevate your Sunday dinner game with this Vegetarian Classic Roast Dinner, a meatless twist on the traditional favorite that's hearty, satisfying, and brimming with flavor. The star of the show is a golden-baked nut roast, packed with mixed nuts, breadcrumbs, fresh parsley, and aromatic herbs for a rich and nutty centerpiece. Paired with perfectly crispy roasted potatoes, caramelized carrots and parsnips, and tender steamed broccoli, this meal is a celebration of seasonal vegetables at their finest. Tying it all together is a velvety mushroom gravy, made from scratch with sautéed mushrooms and a savory hint of soy sauce. Ready in under two hours and serving four, this vegetarian roast dinner is an ideal choice for a comforting family feast or a plant-based holiday spread.

Nutriscore Rating: 82/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

Chop the mixed nuts into small pieces or pulse them in a food processor until roughly chopped. Set aside.

Step 3

Finely dice the onion, garlic, carrot, and celery stick.

Step 4

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.

Step 5

In a large bowl, mix the cooked vegetables, chopped nuts, breadcrumbs, egg, parsley, thyme, and mixed herbs. Season with salt and pepper.

Step 6

Transfer the mixture to a greased loaf tin, pressing down firmly. Bake in the oven for 45 minutes until firm and golden on top.

Step 7

Meanwhile, peel and quarter the potatoes. Peel and cut the carrots and parsnips into even-sized chunks.

Step 8

Boil the potatoes in salted water for 5 minutes. Drain well and let them dry in the colander for a minute.

Step 9

Return the potatoes to the pot and shake them vigorously to rough up the edges, which helps them turn crispy.

Step 10

In a large roasting tray, combine the potatoes, carrots, and parsnips with the remaining olive oil. Season with salt and pepper.

Step 11

Roast the vegetables in the oven for 40-45 minutes, turning occasionally, until golden and crispy.

Step 12

Cut the broccoli into florets and steam them for about 8-10 minutes, until tender.

Step 13

To make the mushroom gravy, finely chop the mushrooms.

Step 14

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.

Step 15

Add the flour to the mushrooms and stir for a minute.

Step 16

Slowly add the vegetable stock, stirring continuously to avoid lumps.

Step 17

Stir in the soy sauce, then simmer for about 5-7 minutes until the gravy thickens. Season with salt and pepper to taste.

Step 18

Once everything is ready, serve the nut roast with the roasted vegetables, steamed broccoli, and mushroom gravy.

Nutrition Facts

Serving size	(2746.0g)

Amount per serving	% Daily Value*
Calories	3266.2

Total Fat 153.0g	0%
Saturated Fat 23.7g	0%
Polyunsaturated Fat 31.7g
Cholesterol 196mg	0%
Sodium 5031.5mg	0%
Total Carbohydrate 404.6g	0%
Dietary Fiber 66.4g	0%
Total Sugars 68.7g
Protein 102.4g	0%

Vitamin D 48IU	0%
Calcium 813.7mg	0%
Iron 26.6mg	0%
Potassium 9318.6mg	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: 40.4%

Protein: 12.0%

Carbs: 47.5%