Vegan Roast Dinner

🥘 Ingredients

• parsnips 500g
• carrots 500g
• extra virgin olive oil 3 tbsp
• maple syrup 1 tbsp
• Dijon mustard 1 tsp
• balsamic vinegar 1 tsp
• chopped rosemary or thyme 2 sprigs
• salt
• pepper
• Maris Piper potatoes 1kg
• plain flour 2 tsp
• olive oil 100g
• sea salt flakes
• plant-based roast 1
• plant-based Yorkshire puddings 1 pack
• savoy or pointed cabbage 1 small, shredded
• plant-based butter 1-2 tbsp
• salt
• pepper
• lemon juice or vinegar dash
• Bisto onion gravy granules 4tsp
• boiling water 280ml

1. 1

   Cut parsnips (peeled, quartered lengthways, core removed) and carrots (peeled, quartered lengthways). Toss in a bowl with extra virgin olive oil , maple syrup , Dijon mustard , balsamic vinegar , chopped rosemary or thyme , salt , and pepper .
2. 2

   Peel and cut Maris Piper potatoes into large chunks ( timer ). Boil in salted water in a saucepan for 2 mins , drain, and shake to fluff up. Sprinkle with plain flour .
3. 3

   Preheat oven to 220°C / 200°C fan / gas 7. Heat olive oil in a roasting tin .
4. 4

   Add potatoes to the hot fat and roast for 15 mins , turn, roast for another 15 mins , turn again, then roast for a final 10-20 mins until crisp. Sprinkle with sea salt flakes .
5. 5

   Spread carrots and parsnips on a baking tray and roast for 35 mins , turning halfway.
6. 6

   Place plant-based roast on a tray and roast for 28-30 mins until golden.
7. 7

   Bake plant-based Yorkshire puddings in oven for 20-23 mins or air fry at 220°C for 18 mins .
8. 8

   Steam or boil savoy or pointed cabbage in a pan for 4-5 mins until tender. Drain, then mix with plant-based butter , salt , and pepper . Add lemon juice or vinegar if desired.
9. 9

   Place Bisto onion gravy granules in a jug and stir in boiling water . Mix until smooth and thickened.
10. 10

    Plate everything and serve with generous helpings of gravy.