Ingredients
Vegan Roast Ingredients
- 1 cup onion
- 1 cup carrots
- 2 cups potatoes
- 2 cups sweet potatoes
- 1 13 oz can corn
- 1 cup frozen peas
- 1 16 oz package vegan meatballs
- salt & pepper
Vegan Gravy
- 2 Tbsp vegan butter
- 2 Tbsp all-purpose flour
- 2 cups water
- 2 tsp vegetable bouillon
- ½ tsp herbs de provence
- salt & pepper
Instructions
For the Vegan Roast
- Preheat oven to 450° Fahrenheit. Chop vegetables into bite-size pieces. Drain the corn.
- On a large sheet pan, spread the chopped veggies, frozen meatballs, frozen peas, and corn kernels evenly. Bake for 30-40 minutes.
For the Vegan Gravy
- Melt vegan butter in a skillet and whisk in flour. Cook for 2-3 minutes (do not brown).
- Dissolve the vegan bouillon in water, then gradually whisk it into the flour/butter mixture. Add herbs if using, then cook at medium-low heat until thickened. Taste it to see if more salt or pepper is needed.
Notes
- The gravy may be frozen for later use. When using thawed gravy, the texture will be lumpy at first. Microwave or warm it on the stove until it’s hot, then add a bit more water and blend it to make it smooth again.
- You can use 2 cups of vegetable broth instead of vegetable bouillon and water.
Nutrition
In this post I’ll share my family’s favorite vegan dinners – vegetable roast with gravy. This vegan roast is loaded with the best vegetables to roast – potatoes, carrots, sweet potatoes, and onions – a perfect all-in-one sheet pan dinner.
What I love about this beautiful rainbow Vegetable Roast is that it’s a dinner of whole foods. Roasted root vegetables taste so wonderful on their own, and even more scrumptious with a little vegan gravy drizzled over them.
You can make this vegan roast with only vegetables, or you can do what I like to do and fresh or frozen vegan meatballs. For our family of 4 we add the whole bag to the sheet pan and let the meatballs cook with the veggies.
When I make roasted vegetables I like to lay them in a rainbow pattern on the sheet pan like so:
The vegetables roast for about 30-40 minutes. The time it’ll take to roast depends on how much veggies you’ve got on the sheet pan. For a very full pan like mine, I go for 40 mintues.
Frozen vegan meatballs should be added during the last 10 minutes. If you roast them the full 40 minutes they’ll end up a bit dry (yes, I learned this the hard way!).
While the veggies are roasting, you can make some lovely vegan gravy. Start out by melting vegan butter and some all-purpose flour in a skillet over medium-low heat.
Stir the vegan butter or margarine together with the flour until it makes a paste and let it cook for a minute or two.
You don’t want it to brown per se, but rather to get rid of the taste of the raw flour. It doesn’t take very long, maybe about 2 minutes. It’s best to use a whisk to get rid of any large clumps of flour.
Next, gradually whisk in the broth. I generally combine vegetable bouillon and water to make broth, but you can use normal broth if you have some on hand.
By the way, if you’re wondering what kind of whisk I’m using, it’s a special whisk for making sauces and gravies. The wide and flat shape of it is ideal for anytime you need to whisk a shallow amount of liquid in a wide pan. I bought mine in Finland but you can find similar ones on Amazon.
You can add some pepper and herbs to the vegan gravy if you like. I like to add herbs de Provence, but poultry seasoning works well, too.
Here’s what the vegan vegetable roast looks like when it’s all finished roasting:
We like to serve our veggie roast with lots of salad.
Roasted vegetables are a great kid-friendly vegan dinner because it gives kids lots of opportunities to eat different tasting vegetables. If there’s one particular vegetable they really don’t want to eat, they can leave it out. Here you can see one of my kids enjoying her dinner WITHOUT any of the red onions that she dislikes!
If you try out this vegetable roast recipe, please let me know in the comments below what you thought!
