Easy Vegan Roast Recipes

EASY VEGAN ROAST

Steps:

• Preheat oven to 350 degrees F.
• Remove the plastic and clips from a tofurky roast or your vegan roast of choice.
• For this, a roast pan is best, but any dish with a lid or even foil will work.
• Prepare your veggies and basting liquid. Add chopped veggies into roast pan with about 3 tbsp-1/4 cups of the baste on top.
• Place the Tofurky or vegan roast of choice onto a large piece of parchment paper & place it in the center of pan or on top of the veggies. Ppour over about ½ of the remaining basting liquid, leaving the other ½ to use later after 1 hour of cooking.
• Cover and bake for roughly 1 hour - 1 hour 15 mins, basting every 30 mins. Check the roast at 1 hour to see if it's cooked to perfection as all ovens are different. If not, leave in oven longer, checking periodcally. It took my oven 1 hr and 15 mins.
• Once roasted, take out of oven and carefully remove the parchment. Next, pour the reserved basting liquid onto the roast and the veggies and cook uncovered for another 10 mins.
• Meanwhile, prepare your vegan gravy (you can use my easy recipe). If you bought the pack that includes the gravy you can use that or use my easy gravy recipe.
• Remove the roast from the oven, scoop up the liquid at the bottom, and pour it over the roast and veggies.
• Let it rest for a couple of minutes, and then slice with a serrated knife.
• Serve with veggies and of course, delicious vegan gravy.
• If you have leftovers, turn it into my leftover thanksgiving sandwich idea!
• If you're low on time and/or ingredients, just baste with ½ cup your favourite vegetable broth, ¼ cup oil of choice, and 2 tbsp soy sauce.
• If you want to upgrade the gravy that came with the Tofurky, simply add 2 tbsp of nutritional yeast, and season to taste.

EASY VEGAN NUT ROAST

Steps:

• Combine the flaxseeds with 4 tbsp water in a small bowl, and leave to thicken. Heat the oven to 200C/180C fan/gas 6. Toss the squash in a roasting tin with 1 tbsp olive oil, the za'atar, cumin and coriander. Cover the tin with foil and roast for 30-35 mins, or until the squash is tender but still holding its shape. Oil a 900g loaf tin and line with baking parchment.
• Heat the remaining oil in a frying pan, and fry the onion, celery and mushrooms for 10-15 mins, or until softened. Stir in the garlic and miso paste.
• Tip the pistachios, chestnuts, breadcrumbs and parsley into a bowl, then stir in the flaxseed mixture, fried veg and roasted squash. Season well.
• Put the cranberries in a pan with the sugar and cook for 3-4 mins, or until the sugar has dissolved and the cranberries are just starting to soften. Spoon into the base of the loaf tin, then leave to stand for 5 mins to set slightly. Top with the nut roast mixture, patting it down firmly and smoothing the top with the back of a spoon. Cover with foil and bake for 25 mins, then uncover and bake for 25 mins more. Leave to rest for 15 mins, then invert onto a serving plate, removing the parchment. Top with extra chopped pistachios and pomegranate seeds, then serve.