Vegetarian Sunday Roast with Gravy
A slow, cozy vegetarian Sunday roast built around a golden nut-and-lentil loaf, honeyed roast vegetables, and a deep onion-mushroom gravy. It’s the kind of meal that fills the kitchen with calm, familiar smells and invites everyone to linger at the table.
Sunday roasts aren’t about speed—they’re about letting the oven do its gentle work while the house settles into a quieter rhythm. This vegetarian version keeps all the comforting ritual: vegetables caramelizing at the edges, gravy simmering low, and a hearty centerpiece you can slice and serve with pride. Make it when you want a meal that feels like a warm blanket and an unhurried afternoon.
Total Time
1 hr 35 min
Prep Time
25 min
Cook Time
1 hr 10 min
Servings
6
Ingredients
Nut & Lentil Roast
- •1 tbsp olive oil, plus more for greasing
- •1 medium onion, finely chopped
- •2 carrots, finely diced
- •2 celery stalks, finely diced
- •3 cloves garlic, minced
- •200 g cooked brown or green lentils (about 1 cup), drained well
- •120 g mixed nuts (walnuts, pecans, hazelnuts), roughly chopped
- •80 g breadcrumbs (about 1 cup), plus more if needed
- •2 tbsp ground flaxseed + 5 tbsp water (flax “egg”)
- •2 tbsp tomato paste
- •2 tbsp soy sauce or tamari
- •1 tbsp balsamic vinegar
- •1 tsp smoked paprika
- •1 tsp dried thyme
- •1/2 tsp dried rosemary (or 1 tsp fresh, chopped)
- •1/2 tsp black pepper
- •1/2 tsp fine salt, plus more to taste
Roast Vegetables
- •700 g potatoes, peeled or scrubbed, cut into roast-sized chunks
- •3 medium carrots, cut into batons
- •2 parsnips, cut into batons
- •1 red onion, cut into wedges
- •3 tbsp olive oil
- •1 tbsp maple syrup (or honey if not vegan)
- •1 tsp Dijon mustard
- •1 tsp dried thyme
- •1 tsp fine salt
- •1/2 tsp black pepper
Onion-Mushroom Gravy
- •2 tbsp butter (or olive oil for vegan)
- •1 large onion, thinly sliced
- •250 g mushrooms (cremini/chestnut), sliced
- •2 cloves garlic, minced
- •2 tbsp all-purpose flour
- •600 ml vegetable stock
- •1 tbsp soy sauce or tamari
- •1 tbsp balsamic vinegar
- •1 tsp miso paste (optional, for extra depth)
- •1/2 tsp dried thyme
- •Black pepper, to taste
- •Salt, to taste
To Serve (Optional but Classic)
- •Steamed green beans or broccoli
- •Prepared horseradish sauce or English mustard
Instructions
- 1
Heat the oven to 200°C / 400°F. Lightly grease and line a standard loaf tin (about 9x5 in / 23x13 cm) with parchment, leaving a little overhang for easy lifting.
- 2
Make the flax “egg”: stir the ground flaxseed with the water in a small bowl and set aside to thicken for 5–10 minutes.
- 3
Parboil the potatoes: add potato chunks to a pot of salted water, bring to a boil, and simmer 8 minutes. Drain well, then return to the pot and shake gently to rough up the edges (this helps them crisp).
- 4
Roast the vegetables: on a large baking tray, toss the potatoes, carrots, parsnips, and red onion with olive oil, maple syrup, Dijon, thyme, salt, and pepper. Spread out in a single layer and roast for 45–55 minutes, turning once halfway, until deeply golden and tender.
- 5
While the vegetables start roasting, cook the loaf base: warm 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion, carrots, and celery and cook 8–10 minutes until softened. Add garlic and cook 1 minute more.
- 6
Combine the loaf mixture: in a large bowl, mix the cooked vegetables with lentils, chopped nuts, breadcrumbs, flax “egg,” tomato paste, soy sauce, balsamic, smoked paprika, thyme, rosemary, pepper, and salt. Mash about a third of the mixture with a fork or potato masher so it holds together while keeping some texture. If it feels very wet, add 1–3 tbsp extra breadcrumbs.
- 7
Bake the nut & lentil roast: pack the mixture firmly into the prepared loaf tin, smoothing the top. Bake for 35–45 minutes, until set and browned at the edges. Let it rest in the tin for 10 minutes, then lift out and slice.
- 8
Make the gravy: melt the butter in a saucepan over medium heat. Add the sliced onion and cook 8–10 minutes, stirring often, until soft and lightly caramelized. Add mushrooms and cook 6–8 minutes until they release their liquid and begin to brown. Stir in garlic for 1 minute.
- 9
Thicken and simmer: sprinkle in the flour and cook 1 minute, stirring constantly. Slowly whisk in the vegetable stock. Add soy sauce, balsamic, miso (if using), and thyme. Simmer 8–12 minutes until glossy and thick enough to coat the back of a spoon. Season with pepper and salt to taste.
- 10
Serve: plate slices of the vegetarian roast with the roasted vegetables, ladle over plenty of gravy, and add greens on the side if you like. Let everyone help themselves—this is the kind of meal that’s better when it’s unhurried.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.