Easy and hassle-free vegan roast dinner

Prep’d in under 15 minutes…

Prep | around 15 mins

Cook | around 30 mins (limited hands-on time)

Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Vegan | Dairy-Free | Refined Sugar Free |


Hassle-free Ultimate Roast Potatoes:

1kg Maris Piper potatoes, each washed and cut into four similar-sized chunks

2tbsp olive oil

Sea salt and freshly ground black pepper, to taste

Awesome Easy Sprouts:

1tbsp olive oil

100g sprouts, washed, peeled, trimmed and halved

Sea salt and freshly ground black pepper, to taste

Maple-roasted Carrots and Parsnips:

450g carrots, peeled and cut lengthways into quarters (or halves for the smaller ones)

450g parsnips, as above

Maple Glaze:

4tbsp pure maple syrup

3tbsp olive oil

2tbsp vegan wholegrain mustard

Sea salt and freshly ground black pepper, to taste

Serve with:

8x meatless fillets



Redcurrent jelly


Preheat your oven to 220C

Whisk the Maple Glaze ingredients then add to a roasting tin. Tip in the carrots and parsnips and coat well. Add the roast potato ingredients to a separate roasting tin and toss well to combine. Add the sprout ingredients to another roasting tin (or add to the potatoes to save on washing up). Roast everything for around 30 mins or until the veg is tender with some char. Turn over halfway through.

Cook the meatless fillets according to packet instructions (usually less than the veg)

Portion everything onto individual plates and serve alongside gravy, stuffing and redcurrant jelly. Absolutely Delicious! Enjoy x

Copyright (c) misterrands.com

Published by misterrands


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