Vegan roast recipe: the best meat-free Sunday lunch ever

Vegans, take back your Sundays with this delicious vegan roast dinner

Healthy vegan roast dinner
(Image credit: Lizzie Mayson)

This vegan roast dinner recipe proves that it is possible to have a very satisfying Sunday lunch without the traditional carved meat element, nor is it necessary to replace meat with roast salmon. Sunday lunch is sacred in many a household, and, let's be honest, the sight of plates piled high with chicken, potatoes and Yorkshire puds can trigger a childhood throwback and a little tinge of envy in those of us who have chosen a plant-based diet. If only there were a vegan alternative that tasted as good... BOSH! are here to save the day with one of our favourite vegan recipes.

When we say all the trimmings and more... we mean it. Culinary gods, Firth and Theasby (aka BOSH!), have come up with a mouth-wateringly delicious vegan roast with a light filo-pastry, a super rich gravy and garlic roasted veggies, of course. Keep scrolling so we can take you step by step through the recipe, explaining how to create each part and how to achieve the best vegan roast dinner, ever.

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Find this recipe and loads more amazing – and healthy – vegan recipes in the full recipes book. From tasty breakfasts, to low sugar desserts, everything is easy to prepare and fully plant-based.

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  • 4 servings

What you will need:

  • Preheat oven to 180ºC
  • 2 large baking trays 
  • 1 large saucepan 
  • Fine grater or microplane 
  • 1 medium saucepan 
  • Food processor 
  • Large frying pan

How to make the roast veggies:


  • 6 medium Maris Piper or other floury potatoes (about 1kg)
  • 3 medium carrots (about 300g)
  • 3 medium parsnips (about 275g)
  • 150g Brussels sprouts 1 tbsp olive oil
  • salt and black pepper


1. Peel and quarter the potatoes

2. Peel the carrots and parsnips and cut them into small, similar-sized batons 

3. Trim and halve the Brussels sprouts

4. Place the potatoes and a pinch of salt in the large saucepan, cover with cold water, put the pan over a high heat, bring to the boil and simmer for 6-7 minutes until slightly tender 

5. Drain the potatoes, return them to the pan and let them steam-dry for 2-3 minutes, shaking the pan gently to fluff the edges 

6. Put the olive oil and a pinch each of salt and pepper in a large bowl 

7. Add the potatoes, carrots and parsnips and toss to coat 

8. Take the potatoes out of the bowl, place them on one of the baking trays and put the tray to one side 

9. Add the Brussels sprouts to the bowl with the carrots and parsnips and toss to coat

Now, start the roasting process...

10. Put the tray of potatoes in the oven and roast for 40 minutes

11. Then, take the roasting tray out of the oven, turn the potatoes and put the carrot and parsnips on the tray. Put the tray back in the oven for 20 minutes.

12. Take the tray of potatoes, parsnips and carrots out of the oven and add the Brussels sprouts to the tray 

(13.  Meanwhile, you will put the Wellington filo parcels on a separate tray and put the trays back in the oven for 20 minutes until all the vegetables are well roasted and the parcels are golden and crispy) 

How to make the rich gravy:


  • 2 small red onions
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 1 tbsp cornflour 2tbsp water
  • 1 tbsp tomato puree
  • 1 tsp yeast extract (e.g. Marmite)
  • 1 tsp maple syrup 300ml red wine
  • 350ml vegetable stock salt and black pepper


1. Peel and thinly slice the red onions 

2. Peel and grate the garlic 

3. Heat the olive oil in the medium saucepan over a medium heat 

4. Add the onion and a small pinch of salt and cook, stirring, for 5-6 minutes 

5. Add the garlic and stir for 1 minute 

6. Combine the cornflour with the water in a cup and stir to make a slurry 

7. Add the slurry to the pan along with the tomato puree, yeast extract and maple syrup and stir to combine 

8. Add the red wine and cook, stirring, for 3-4 minutes 

9. Add the vegetable stock, stir, increase the heat and simmer for 10-15 minutes to thicken, stirring occasionally to prevent the gravy catching on the bottom of the pan

10. Taste, season to perfection with salt and pepper, and set the pan to one side (If you prefer a smooth gravy, pass it through a sieve)

How to make the Wellington filo pastry:


  • 3 garlic cloves
  • 2 tsp olive oil
  • 4 large chestnut mushrooms or small portobello mushrooms, plus 150g chestnut mushrooms for the filling
  • 1 small red onion
  • 2 sprigs fresh rosemary 3 sprigs fresh thyme
  • 80g vacuum-packed pre-cooked chestnuts
  • 50g pecans
  • 1 slice wholemeal bread (about 50g)
  • 30ml white wine
  • 4 sheets vegan filo pastry low-fat cooking oil spray salt and black pepper


While the gravy is thickening, prep the mushrooms... 

1. Peel and grate the largest of the 3 garlic cloves into a bowl 

2. Add a pinch each of salt and pepper and a drizzle of olive oil and stir 

3. Place the 4 large mushrooms on the second baking tray facing up 

4. Rub the garlic paste into the gills of the mushrooms 

5. Put the mushrooms in the oven and bake for 10-12 minutes 

6. Remove the tray from the oven and set the mushrooms to one side

While the mushrooms are cooking, prep the first part of your Wellington filling...

9.  Warm the remaining teaspoon of olive oil in the frying pan over a medium heat 

10. If the onion and mushroom mixture has released liquid, drain it briefly in a sieve 

11. Add the mixture to the pan with a pinch of salt and cook, stirring, for put to one side 

12. Remove the leaves from the rosemary and thyme and finely chop 

13. Put the chestnuts, pecans and wholemeal bread in the food processor and blitz to form a textured filling 

14. Warm the remaining teaspoon of olive oil in the frying pan over a medium heat 

15.  If the onion and mushroom mixture has released liquid, drain it briefly in a sieve 

16. Add the mixture to the pan with a pinch of salt and cook, stirring, for 4-5 minutes 

17.  Add the finely chopped rosemary and thyme and stir for 1minute 

18.  Add the white wine and stir for 3-4 minutes 

19. Take the pan off the heat 

20. Add the chestnut, pecan and bread mixture and fold it into the rest of the ingredients to form a thick ball of filling 

21. Taste and season to perfection with salt and pepper

Build your wellington parcels...

22. Cut the filo pastry sheets in half so you have 8 squares 

23. Lay the sheets out in piles of two, arranged so the two sheets are overlapping at different angles to create star shapes 

24. Divide the filling into 8 equal pieces, roll one of the pieces into a ball, place one ball in the centre of a pastry star and press it to form a 1cm-thick disc 

25. Take one of the roasted mushrooms and place it in the centre of the disc 

26. Take another piece of the filling, roll it into a ball and flatten it out into a 1cm-thick disc between your hands 

27. Place the disc of filling on top of the mushroom and mould the two pieces of filling around the mushroom to form a ball, ensuring the edges are sealed 

28. Pull the exposed sheets of filo pastry up around the ball and twist the tops together so the Wellington pastry parcel is tightly wrapped, being careful not to rip the pastry 

29. Spray the tops of the pastry parcels with a little cooking spray 

30. Repeat this process with the remaining ingredients to make four Wellington parcels

Prepare to serve your dinner...

Warm the gravy through so it's hot and gently steaming. Remove the trays from the oven, plate up the Wellington parcels and roasted vegetables, pour over the gravy and serve immediately. Aaaaaah, lovely. 

How long will a vegan roast keep in the fridge?

Can't finish your roast? No problem: the great news about going vegan for you Sunday dinner is that it will keep in the fridge for up to five days, as opposed to just one-two days with a meaty roast. In fact, safety is less of a concern with vegan roasts than the veggies absorbing other smells in your fridge; for that reason, it's best to store your vegan roast in an airtight container. Reheat either in the oven, the microwave, or on the hob – all methods are fine.