HEARTY SUNDAY ROAST
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!
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!

Ingredients
- 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
Instructions
- Pre-heat the oven at 180ºC
- Place the potatoes in a saucepan and cover with water. Bring the water to the boil and cook for 10 minutes, until par-boiled.
- 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.
- 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.
- 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.
- 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.
- Then add the flour and coconut milk mix to the saucepan along with the soy sauce and vegetable stock and whisk together.
- 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.
- Steam or boil the cabbage for 10 minutes, until soft.
- Heat 1 tsp of oil in a pan over medium heat. Add in the bites and cook for 3 minutes, stirring occasionally.
- Plate up the potatoes, parsnips, carrots, cabbage and bites, and generously drizzle with the gravy. Serve and enjoy!