A crowd pleasing vegan, gluten and nut free roast dinner

A crowd pleasing vegan, gluten and nut free roast dinner

When you have dietary requirements, the festive season and social gatherings can bring about some anxiety – especially if this is a new development for you. It can also bring a fair amount of anxiety to hosts without personal experience of dietary requirements. What kind of roast dinner can you make that covers all dietary bases – gluten free, nut free, vegan – without compromising on the things we love most about these kinds of feasts (i.e. comforting and delicious foods)?

The following is a collection of feasting dishes you can mix and match to build your own gluten free, vegan, nut free roast dinner to delight and nourish every tummy around the table.

All of these will easily feed 2 people – even more if you opt for the full feast – probably with some leftovers to spare.

Roast potatoes

Crispy cacao butter roasted potatoes

Essentially a non-negotiable in our house. I ALWAYS cook more than we need for snacking on cold later or blending into a roast potato soup the following day.

Ingredients

500g white potatoes (Carolus is one of our favourite varieties)

1tbsp cacao butter

Directions

  1. Peel potatoes. Save peelings in a Tupperware with other veg trimmings to make your own veg stock – this will work really well in gravies and soups.
  2. Slice potatoes in half lengthways, add to a large saucepan and cover with water.
  3. Add cacao butter to roasting dish and pre heat in oven at 200.
  4. Bring potatoes to the boil then turn heat down. Par boil for around 10 minutes.
  5. Drain potatoes in a colander, giving them a good shake to rough up the edges – these bits will crisp up really nicely.
  6. Pop your roasting tray with hot oil onto the stovetop and carefully add potatoes – the oil will hiss and spit at you so watch out – turning them to make sure they are well coated.
  7. Pop into the oven for 30 minutes after which, take them out and turn them.
  8. Roast for a further 15-30 minutes – until golden and crispy.

Red onion gravy

A simple, low key vegan friendly gravy. Because, let’s face it, no one enjoys handling offal anyway. Plus, the ingredients in this are always readily available.

Ingredients

2 red onions

1 garlic clove

500ml boiling water/veg stock

1/2tbsp tamari

1tsp miso paste

1 bay leaf

1tsp cacao butter/rapeseed oil

Salt & pepper to taste

 

Directions

  1. Chop off the ends of your red onions, peel off the skin and add to your veg peel tub, if you have one.
  2. Cut onions in half down the centre and cut into slices, using the natural lines to guide you.
  3. Cut off the end of your garlic clove, peel, crush with the back of your knife and finely dice.
  4. In a saucepan, gently heat your oil then sweat onions, bay leaf and garlic slowly until soft.
  5. Add your hot water or stock and bring to the boil. Add tamari and then leave to simmer for around 20 minutes.
  6. 5 minutes before dishing everything up, add in your miso paste, stir it in well and leave to cook until all your meal components are ready. Add salt and pepper to taste.

Cauliflower cheeze

Vegan, gluten free, nut free, cauliflower cheese

This delicious vegan alternative to the household favourite – cauliflower cheese – is sure to be a crowd pleaser.

Ingredients

1 head of cauliflower

1 red onion or small leek

1 can cannellini beans

2 cloves garlic

½ cup rapeseed oil

1 cup nutritional yeast

1tsp mixed herbs

¼ tsp turmeric

½ tsp smoked paprika or tamari

Salt and pepper to season

Optional:

½ cup polenta

Directions

  1. Remove the tough stalk and outer leaves from your head of cauliflower.
  2. Chop into florets and pop into a large baking dish.
  3. Slice onion or leek and add to baking dish
  4. In a food processor, blend cannellini beans, garlic cloves, oil, nutritional yeasr, herbs, turmeric, paprika (or tamari) and seasoning until smooth.
  5. Pour sauce over cauliflower and ensure well covered.
  6. Sprinkle over polenta if using.
  7. Bake in the oven at 180 for 20-30 minutes

Aubergine cutlets

“Meaty” in both texture and flavour, thanks to the wonderful umami quality of miso paste, these aubergine cutlets are a proper crowd pleaser.

Ingredients

2 medium sized aubergines

1tbsp maple syrup

1tbsp tamari

1tsp miso paste

Directions

  1. Cut your aubergines in half lengthways. You can leave the green bits on for presentation – but remember not to eat them!
  2. Lightly score the surface of each half with a criss cross. Spread “cutlets” out in a roasting dish.
  3. Mix together your marinade ingredients then pour over aubergine halves. If you have time to marinade for at least 30 minutes this will allow the aubergine to absorb the flavours fully, but if you’re in a pinch you can always cook this straight up.
  4. Roast in the oven for 30-40 minutes.

Maple glazed parsnips

Maple glazed roasted parsnips

Here in the UK, parsnips are a fantastic winter staple and few roasts would be complete without them.

Ingredients

4-6 large parsnips

½ tbsp maple syrup

Salt and pepper to season

1tbsp cacao butter or rapeseed oil

Directions

  1. Top, tail and peel your parsnips. Again, keep any trimmings for stock.
  2. Slice into wedges, lengthways and lay out in a roasting dish.
  3. Dot with cacao butter or drizzle with oil, sprinkle over salt and pepper then drizzle over maple syrup
  4. Roast in the oven for 30-40 minutes.

Brussels with a twist

Roasted brussels sprouts with sundried tomatoes

Fed up of sad looking sprouts? Me too! This twist on gran’s standard boil-them-until-there’s-no-flavour method will convert many a sprout hater to a sprout lover.

Ingredients

½ bag or stalk of brussels

2 gloves garlic

A large handful of sundried tomatoes

1tbsp cacao butter

Salt and pepper to season

Directions

  1. Tail sprouts and remove any sad looking outer leaves, then slice in half lengthways and spread on baking sheet.
  2. Crush and chop garlic and sprinkle over sprouts.
  3. Roughly chop tomatoes and add to tray.
  4. Drizzle over cacao butter and season with salt and pepper.
  5. Roast in the oven at 180 for around 30 minutes.

 

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All of these dishes work really well with your choice of steamed greens – for added goodness and colour. Do tag me on social media with your remakes of my go to vegan and gluten free roast feast!



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