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.
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.
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.
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.
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.
From the book
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.
From the book
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.