Vegetarian Classic Sunday Roast with Vegetables and Gravy

Celebrate the timeless tradition of Sunday roasts with a wholesome twist in this Vegetarian Classic Sunday Roast with Vegetables and Gravy. Perfectly roasted carrots, parsnips, potatoes, and Brussels sprouts achieve caramelized perfection, while a hearty homemade nut roast stars as the plant-based centerpiece. Seasoned with fragrant rosemary and thyme, the nut roast combines toasted mixed nuts, breadcrumbs, and eggs for a texture-packed, protein-rich alternative to traditional roasts. Complete the meal with a rich, savory gravy crafted from vegetable stock and a silky roux, tying all the flavors together beautifully. Ideal for cozy family dinners or entertaining guests, this recipe balances comfort, nutrition, and indulgence for a plant-based feast that even meat-lovers will adore.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 200°C (392°F).

Step 2

Start by preparing the vegetables: peel and roughly chop the carrots and parsnips. Halve the small potatoes and trim the Brussels sprouts.

Step 3

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.

Step 4

Place the tray in the preheated oven and roast for 45 minutes, turning halfway through, until golden and tender.

Step 5

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.

Step 6

Add the mixed nuts to the pan, stirring continuously, and toast for 2 minutes until slightly golden. Remove from heat.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Remove the nut roast from the oven and let it rest for a few minutes before slicing.

Step 11

Serve slices of nut roast with the roasted vegetables, topping generously with the homemade gravy.

Nutrition Facts

Serving size	(2904.6g)

Amount per serving	% Daily Value*
Calories	4200.8

Total Fat 202.5g	0%
Saturated Fat 33.5g	0%
Polyunsaturated Fat 39.0g
Cholesterol 380.8mg	0%
Sodium 9889.5mg	0%
Total Carbohydrate 519.4g	0%
Dietary Fiber 81.3g	0%
Total Sugars 98.2g
Protein 122.3g	0%

Vitamin D 82IU	0%
Calcium 910.2mg	0%
Iron 29.9mg	0%
Potassium 8226.1mg	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: 41.5%

Protein: 11.1%

Carbs: 47.3%