Difficulty rating: For home cooks Serves: 2 people

Our take on a classic British Sunday Roast for the whole family. It may be without meat but it certainly isn't without taste - losing yourself in this dish is the perfect way to spend a Sunday afternoon!
Recipe by Better Nature, with the gravy adapted from Loving it Vegan


  • 360g (2 packs) of our Traditional & Tender Roast Bites
  • 8 tsp oil for cooking
  • 4 large white potatoes, chopped into chunks
  • 3 sprigs of rosemary
  • a pinch of salt and pepper
  • 2 parsnips, sliced into batons
  • 4 large carrots, chopped into discs
  • 1/2 head of cabbage, sliced into small pieces
  • 50g vegan butter
  • 1 medium onion, finely chopped
  • 1 tsp garlic, crushed
  • 4 tbsp all-purpose flour
  • 240ml coconut milk
  • 2 tbsp dark soy sauce
  • 480ml vegetable stock
  • 1/2 tsp ground black pepper
  • Sea salt, to taste


  1. Pre-heat the oven at 180ºC
  2. Place the potatoes in a saucepan and cover with water. Bring the water to the boil and cook for 10 minutes, until par-boiled.
  3. Remove the potatoes from the water, add them into a bowl and shake the bowl for 3 minutes until the potatoes look fluffy. Add the fluffy potatoes to a baking tray, and coat with 5 tsps of oil, rosemary, salt and pepper until evenly covered. Place in the oven for 45 minutes, until browned and crispy.
  4. In a separate baking tray, add the parsnips and carrots, along with 2 tsps of oil. Place in the oven and cook for 30 minutes, until soft and lightly browned.
  5. Add the vegan butter to a saucepan and let it melt. Then add the chopped onions and garlic and fry in the butter until very soft and translucent.
  6. Mix the flour and a little of the coconut milk together and mix it into a paste. Then add the rest of the coconut milk to the paste and whisk it in so that the flour and coconut milk is well combined and free of lumps.
  7. Then add the flour and coconut milk mix to the saucepan along with the soy sauce and vegetable stock and whisk together.
  8. Bring to the boil, whisking constantly and then let it boil for a few minutes until it thickens. You don’t need it to get very thick, because you want it to be a nice pourable consistency. Add some black pepper and then sea salt to taste.
  9. Steam or boil the cabbage for 10 minutes, until soft.
  10. Heat 1 tsp of oil in a pan over medium heat. Add in the bites and cook for 3 minutes, stirring occasionally.
  11. Plate up the potatoes, parsnips, carrots, cabbage and bites, and generously drizzle with the gravy. Serve and enjoy!