Sticking to a plant-based diet doesn’t have to mean forgoing your treasured mealtime rituals. From bakes to brunches, it’s now easier than ever to create vegan versions of your favourite meals, and roast dinners are no exception. Here, we’ve gathered together our favourite vegan and plant-based roast recipes (some needing just a simple dairy alternative to become fully vegan), including a stunning hasselback squash and a hearty nut roast. For more roast inspiration, we have also put together our favourite meaty roasts and the ultimate vegetarian roasts collection, ensuring that you are never far away from your next best roast.
Whole Roasted Celeriac
Nothing beats the elegant simplicity of a whole roasted celeriac. This recipe from Sophie Gordon pairs the sweet flavours of the roasted vegetable with a deeply flavoursome, umami-rich mushroom gravy. Serve with pan-fried seasonal greens for a wintry feast.
From the book
The Whole Vegetable
Seasonal, veg-centric recipes
Simple recipes that happen to be vegan
Ideas for every occasion and every time of year
Chestnut and Cashew Wellington
The Happy Pear’s vegan twist on the classic wellington is packed with nuts, herbs and spices, all wrapped up in irresistibly crisp puff pastry. Serve it with The Happy Pear’s vegan gravy (below) for maximum impact.
Vegan Gravy
A simple and wonderfully flavoursome gravy, this goes well with the Chestnut and Cashew Wellington (above), or with just about any plant-based roast dinner.
Melissa Hemsley’s Hasselback Squash with Roasted Grapes and a Sprout and Blue Cheese Slaw
A show-stopping dish from Melissa Hemsley’s Eat Green, this hasselback squash is roasted with grapes, oranges, herbs, and garlic – not only does it taste divine, it will also fill your kitchen with an irresistible aroma as it cooks. To make this recipe fully vegan, replace the cheese in the slaw with a good vegan alternative.
Vegetarian Nut Wellington
Another twist on the classic wellington, this one from Elly Pear is made with roasted nuts, dates and sweet leeks encased in flaky pastry. This is a great Christmas recipe, but it’s too good to confine it to the festive period. When making this vegan, swap in dairy-free pastry and leave out the egg wash.
Celeriac Hasselback ‘Ham’ (Rotselleri ‘Hasselback Style’)
Rachel Khoo’s clever recipe for celeriac ‘ham’, inspired by the flavours of Sweden, is made using juniper berries, peppercorns, and beetroot juice. The ‘ham’ is then glazed with a tasty mixture of maple syrup, mustard, and breadcrumbs. Be sure to use vegan butter rather than the regular butter specified in the glaze.
Vegan Nut and Veggie Roast
Served with a cheeky mushroom and marsala gravy, Dr Gemma Newman’s vegan nut roast is packed full of chestnuts, seasonal root vegetables, and fragrant sage and thyme.
Baked Squash Stuffed with Nutty Cranberry-spiked Rice
This show-stopping centrepiece of a dish is great to pull out at dinner parties to impress a crowd. Dried red cranberries and handfuls of fresh sage add glorious texture and flavour to the chestnut and rice stuffing.
Roast Aubergine and Tomato Nut Roast with Macadamia Mustard Sauce
Roasted aubergines and tomatoes add a richness to this festive nut roast, served with a deliciously creamy macadamia and mustard sauce.
Black Rice Stuffed Pumpkin
This creative vegan roast looks as good as it tastes. With a sweet and earthy aroma from the black rice and bursts of flavour from the added tahini and lemon juice, this dish perfect for an autumnal roast dinner.
