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Vegan Roast with Gravy

Whole foods, plant based, gluten-free and nut-free roast is our family's favorite to make on a Sunday, or holidays. We make two and freeze one, I'd recommend doubling so you save the time and enjoy it twice.

Prep Time 15 minutes

Roast Time: 45 minutes

Yields:  6-8 Servings

Roast Ingredients 

  • 1 tbsp olive oil

  • 1 medium red onion (diced)

  • 3 garlic cloves, minced

  • 1 cup of shitake mushrooms

  • 1 cup of white button mushrooms

  • 1 medium carrot, grated

  • 1 celery stick, diced

  • 1 can (15oz) of cooked kidney beans, rinsed

  • 1 can (15oz) green lentils, cooked and cooled off

  • 1/3 cup of rolled oats (gluten free)

  • 1 tbsp of tamari sauce (or coconut aminos for soy free version)

  • 2 tbsp dried Italian Herbs seasoning or 3 tbsp. of each fresh oregano, parsley, and thyme

  • 4 tbsp nutritional yeast

  • Salt and pepper for taste

Gravy Ingredients

  • 1 vegetable stock cube

  • 1 medium red onion, sliced

  • 2 tbsp olive oil

  • 1 tbsp coconut sugar (or substitute for maple syrup)

  • 1 tbsp arrowroot powder (or substitute for organic cornstarch)

  • 3 tbsp balsamic vinegar

  • 3 tbsp tamari sauce (or coconut aminos for soy free version)


  • Preheat oven to 350F

  • Line a bread loaf tin with olive oil cooking spray or greaseproof paper.

  • Heat the oil in a frying pan and sauté the onions and garlic unit soft.

  • Add the mushrooms and carrot and cook for another 5 minutes until soft.

  • Add the rest of the ingredients and use a masher to combine. Do not over-mash, just enough so that the mixture comes together.

  • Transfer the mixture into a loaf tin, form to make shape and roast for 45 minutes until the outside develops a nice crust and brown-golden.

Note; While the roast is in the oven, make the gravy.

  • Boil water for vegetable stock cube and mix until vegetable stock cube is dissolved. Set aside.

  • Add olive oil to a pan and sauté the onion with the coconut sugar for 10min, until caramelized.

  • Add the arrowroot powder to the pan and stir to thicken the gravy.

  • Pour in balsamic vinegar and tamari sauce and simmer until the stock is reduced by half.

  • Add the vegetable stock and simmer again for 10minutes until you're left with a thick, caramelized, dark gravy. If too thick, add water, there should be no lumps.

  • Serve the gravy over the roast.

  • Option - serve with a side of steamed or roasted vegetables like carrots.

  • Enjoy!


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