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Our favourite vegan roast dinner recipes

by Genevieve Halbert

published on 6 January 2021

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.

Whole Roasted Celeriac

Whole Roasted Celeriac

by Sophie Gordon

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

Sophie Gordon

Chestnut and Cashew Wellington

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

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

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

Vegetarian Nut Wellington

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.

Celeriac Hasselback ‘Ham’ (Rotselleri ‘Hasselback Style’)

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. 

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