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 plant-based roast recipes, including a stunning hasselback squash and a hearty nut roast.
Chestnut and Cashew Wellington from The Happy Pear: Recipes for Happiness by The Happy Pear
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.
Get your copy of The Happy Pear: Recipes for Happiness from Waterstones, Amazon, or an independent bookshop.
Vegan Gravy from The Happy Pear: Recipes for Happiness by The Happy Pear
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.
Get your copy of The Happy Pear: Recipes for Happiness from Waterstones, Amazon, or an independent bookshop.
Hasselback Squash with Roasted Grapes and a Sprout and Blue Cheese Slaw from Eat Green by Melissa Hemsley
A showstopping dish from Melissa Hemsley's Eat Green, this hasselback squash is roasted with grapes, oranges, herbs, and garlic - not only does it taste delicious, it will also fill your kitchen with the most incredible aroma as it cooks. To make this recipe fully vegan, replace the cheese in the slaw with a good vegan alternative.
Order your copy of Eat Green now from Waterstones, Amazon, or an independent bookshop.
Vegetarian Nut Wellington from Green by Elly Pear
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.
Order your copy of Green now from Amazon, Waterstones, or an independent bookshop.
Celeriac Hasselback ‘Ham’ (Rotselleri ‘Hasselback Style’) from The Little Swedish Kitchen by Rachel Khoo
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.
Order your copy of The Little Swedish Kitchen from Waterstones, Amazon, or an independent bookshop.
