One Tray Roast Dinner
This is our easy peasy one tray vegan roast dinner recipe that's perfect if you're the only vegan person in the household! This full plant-based roast dinner is delicious and easy, you can cook it all on one tray! This is great if there's only one or two of you for veggie Sunday lunch. We've used Jackfruit here which you can buy in most large UK supermarkets now or you can get it from a local health foods shop. We get ours from our local Asian supermarket round the corner - try see if you can find it as it really adds to this roast dinner. If you're looking for vegan meat alternative- Jackfruit is a great meet-free option to try.
Serves
Ingredients
For the roast vegetables
<item-todo-done>50ml olive oil<item-todo-done><item-todo-done>400g Maris Piper potatoes<item-todo-done><item-todo-done>2 carrots<item-todo-done><item-todo-done>2 parsnips<item-todo-done><item-todo-done>100g Brussels sprouts<item-todo-done><item-todo-done>1 bulb of garlic clove<item-todo-done><item-todo-done>4 sprigs of fresh rosemary<item-todo-done><item-todo-done>8 sprigs of thyme<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>2 red onions<item-todo-done>
For the turkey jackfruit
<item-todo-done>1 tsp dried sage<item-todo-done><item-todo-done>1 tsp onion powder<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 x 400g can(s) of jackfruit<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>½ tsp pepper<item-todo-done><item-todo-done>½ tsp sugar<item-todo-done><item-todo-done>½ tsp garlic powder<item-todo-done><item-todo-done>½ dried thyme<item-todo-done>
For the gravy
<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp plain flour<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>1 tsp Marmite<item-todo-done><item-todo-done>200ml red wine<item-todo-done><item-todo-done>500ml vegetable stock<item-todo-done><item-todo-done> salt to taste<item-todo-done><item-todo-done> pepper to taste<item-todo-done><item-todo-done> sugar to taste<item-todo-done>
To serve
<item-todo-done> cranberry sauce<item-todo-done><item-todo-done>1 pack of plant-based sage & onion stuffing<item-todo-done>
Before you start
Preheat oven to 200°C | Line 1 large roasting tin with parchment paper 1 large saucepan with lid | Colander | Kettle boiled | Powerful blender | Roasting tin
Start with the potatoes
- Peel the potatoes, carrots and parsnips
- Cut the potatoes into quarters, cut the carrots and parsnips into 3cm chunks
- Peel the red onions and cut them into quarters
- Remove the skins from the sprouts and cut them all in half
- Prepare the sachet of stuffing as directed on the packet and roll the mixture into balls ready to be baked
- Put the potatoes and carrots in a large saucepan, cover with cold water, add a generous pinch of salt, put the pan on the stove, turn the heat up high, bring to the boil and cook for 5 minutes
- Add the parsnips and sprouts and cook for a further 5 minutes, take the pan off the stove and drain the vegetables into a colander
- Remove the carrots, parsnips and sprouts from the colander with a pair of tongs and set them to one side
- Toss the potatoes in the colander to chuff the sides and set them to one side to dry and cool
For the jackfruit
- Whilst the potatoes are cooling, prepare your jackfruit
- Wash the jackfruit under cold water and pat dry with a clean cloth
- Pour the jackfruit and all the seasoning into a mixing bowl and fold everything together, making sure the pieces are totally covered in the seasoning
- Set the jackfruit to one side
Roast the potatoes
- Put the potatoes in the roasting tin, drizzle with a good glug of olive oil, a generous pinch of salt and a good grind of pepper
- Mix the potatoes around in the tin making sure they’re well covered
- Sprinkle half the garlic cloves over the potatoes
- Place the red onions in the roasting tin, put the tin in the oven and bake for 25 minutes (check after 20 to make sure the red onion isn’t charring)
- Take the tin out of the oven, set it down on a heat proof surface, remove the red onion and garlic cloves, place them on a plate and leave them to cool
- Turn the potatoes in the tin with tongs to ensure an even cook
- Push the potatoes to one side of the tin
- Put the carrots and parsnips in the tray, drizzle with olive oil and push them up against the potatoes
- Pour the jackfruit into the tin and push the pieces up against the carrots and parsnips
- Place the stuffing balls next to the jackfruit
- Sprinkle the remaining garlic cloves, rosemary and thyme over the potatoes, carrot and parsnips and put the tin back in the oven for 30 minutes
Whilst the vegetables are roasting, make the gravy
- Cut the roasted red onion into small pieces
- Remove the roast garlic cloves from the skins and crush them into a paste with a pestle and mortar
- Warm 1 tbsp olive oil in a saucepan over a medium heat
- Pour in the red onion and stir for one minute
- Add the garlic, tomato puree, marmite and plain flour to the saucepan and stir for 2 minutes to make a thick, flavoured roux
- Gradually pour the red wine in to the pan and stir to combine
- Turn up the heat and leave to simmer for 3-5 minutes until most of the alcohol has cooked off and the mixture is thick
- Pour the vegetable stock into the pan and simmer for a further 5-8 minutes to thicken until the gravy reaches your desired consistency
- Taste the gravy and season with salt, pepper and a little sugar
- Turn the heat right down and keep the pan on the stove to keep warm
Finish the veg and serve
- Take the roasting tin out of the oven and turn all the vegetables, jackfruit and stuffing balls around to ensure an even cook
- Pour the sprouts into the pan next to the stuffing balls
- Drizzle with a little olive oil, some salt and pepper and put the pan back in the oven for 15 minutes
- Take the pan out of the oven, plate up the dinner, pour over the gravy and serve immediately with cranberry sauce