Vegan Sunday Roast

This roast dinner features and amazing nut roast, which is packed full of goodness, the flavour of which has shocked many vegans and non-vegans alike!

The traditional British Sunday roast is usually a meat and two veg affair and something that many vegetarians and vegans struggle to recreate, but here the star of the show is a wonderful mixture of spiced nuts, fruits and lentils accompanied with maple roasted carrots and parsnips, sweet braised red cabbage, vegan cauliflower cheese, steamed spring greens, sautéed asparagus, classic roast potatoes with crispy sage leaves and topped with an orange gravy.
I made this nut roast for Christmas last year and my Mum’s turkey was barely touched, so I can attest to the success of this dish!

The recipe was taken and adapted from Gaz Oakley’s (AKA Avantgarde Vegan) ‘Festive Nut Roast’

Check out his video below!

This is definitely a meal fit for special occasions or a just a Sunday when you have the time to prepare something extra-special.

For the nut roast:

1 Leek

2-3 chestnut mushrooms

1 small red onion

3 cloves garlic

1tbsp rapeseed oil

½ tsp cinnamon

½ tsp paprika

40g cooked squash

80g pistachios

75g mixed nuts

3 tbsp chia seeds (with 6 tbsp of cold water to make chia eggs)

45g bread crumbs

300g cooked split red lentils

1tsp spirulina powder

1tsp wheatgrass powder

2 sundried tomatoes

60g dried cranberries

60g dried apricots

Salt and pepper to taste

  1. Pre-heat the oven to 180 and line a loaf tin with parchment paper.
  2. Sautee the leeks, mushrooms, onion and garlic in a pan until soft, then leave to cool.
  3. Blitz the mixed nuts in a blender or food processor until you get a fine crumb.
  4. Chop the dried fruit and sundried tomatoes into small pieces.
  5. Combine all the ingredients in a large mixing bowl.
  6. Place some slices of orange or sage leaves at the bottom of the loaf tin and then tip the mixture into the tin pressing down firmly to ensure there are no air bubbles.
  7. Bake for around 35-40 minutes and leave to cool down before turning out onto a serving board.

For the braised red cabbage:

1 red cabbage

1 small jar of apple sauce

1 tbsp apple cider vinegar

Salt and pepper to taste

  1. Finely chop the red cabbage and in a pre-heated pan containing a swig of vegetable oil, a splash of water and the apple cider vinegar.
  2. Let the cabbage soften and cook down over a low-medium heat for around 20 minutes then add the apple sauce and salt and pepper to taste.

For the vegan cauliflower cheese:

1 cauliflower

½ litre of oatly’s whole oat milk

3tbsp of flour

1tbsp rapeseed oil

1tbsp heaped of nutritional yeast flakes

1tsp of marmite

1tsp of Dijon mustard

A few sprigs of thyme

Salt and pepper to taste

  1. Pre-heat the oven to 180
  2. Place the cauliflower fleurettes into a pan of boiling water for around 10 minutes. Drain and set aside in a baking dish.  
  3. In the meantime, heat the oat milk in a pan along with thyme and mix the flour and oil together in a small ramekin to until you create a thick dry paste
  4. Add the paste to the warming oat milk and whilst still on the heat whisk it in
  5. Keep whisking until the sauce starts to thicken
  6. At this point you can add the rest of the ingredients, making sure not to over salt as the marmite is pretty salty
  7. Pour the ‘cheese’ sauce over the cauliflower and bake in the oven for around 25-30 minutes.

For the orange gravy:

1 red onion

200ml veg water (use the water that you cooked the potatoes and cauliflower in)

1 tbsp of reduced salt vegetable gravy granules (make sure they’re vegan friendly)

The zest of 1 orange and the juice of half

1tsp marmite

1tsp of tahini

1tsp miso paste (this gives amazing umami flavour!)

  1. Fry the onion in a some vegetable oil until golden and soft
  2. Add to a saucepan with the water and heat until bubbling
  3. Add the rest of the ingredients whisking in the gravy granules to make sure they dissolve and thicken the gravy

For the maple roasted carrots and parsnips:

3 carrots (the smaller heirloom carrots are perfect when roasted whole)  

3 parsnips (pealed and chopped slightly larger than the carrots)

Salt and pepper to taste

Sprig of rosemary

2tbsp rapeseed oil

1tbsp of maple syrup

  1. Pre-heat the oven to 180.
  2. Par-boil the veg for around 5-10 minutes then transfer to a roasting tray and coat in the oil and some salt and pepper.
  3. Pop them in the oven for around 25 minutes or until golden and nearly cooked through to the middle.
  4. Chop the rosemary finely and sprinkle over and cook for a further 5-10 minutes until the veg is cooked through.
  5. Toss in the maple syrup and serve.

One Comment Add yours

  1. looks so tempting. Thanks for sharing.


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