Beetroot-and-butternut-bake-with-walnut-crumble

6 vegan alternatives to roast dinner classics

Give your roast dinner a vegan makeover with these easy swaps

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6 vegan alternatives to roast dinner classics

Roast dinner season is still in full swing and whether you're looking for an all-vegan alternative or for a few vegan-friendly sides and small plates, there are lots of ways you can integrate plant-based dishes into a good old Sunday roast.

With some small and easy swaps, you can mix-and-match delicious vegan mains, sides and desserts to have an 'almost' vegan roast or an entirely vegan feast – the choice is yours. If you're catering for a crowd then these recipes are super tasty and will raise a smile whether you're friends are vegan or not! 

Here are some of our fave swaps…

SWAP FOR STUFFING: Beetroot and butternut bake with walnut crumble

This delicious bake is made of soft roast vegetables and topped with a crunchy walnut and pomegranate crumb.

You’ll need:

  • 1.2kg butternut squash, peeled, deseeded and cut into 1cm chunks
  • 500g bunch beetroot, peeled and cut into wedges
  • 1 large onion, roughly chopped
  • 2 sticks celery, finely chopped
  • 2 cloves garlic, crushed
  • 2 bay leaves
  • 2tbsp rapeseed oil
  • 1 reduced-salt vegetable stock cube, made up to 300ml
  • 50g unsalted butter, cubed
  • 75g plain flour
  • 150g walnuts, roughly chopped
  • 50g pomegranate seeds
  • Thyme leaves, to serve (optional)

To make:

Put the squash, beetroot, onion, celery, garlic, bay leaves and oil in a stockpot over a medium heat and season with black pepper. Stir, cover and cook for 15 mins, stirring occasionally, before adding the stock and bring to the boil. Cover and simmer for 20 mins until the veg is just tender. Meanwhile, preheat the oven to 220C/200C Fan/ Gas 7. Mix the butter, flour and walnuts roughly together for the crumble topping, and set aside. Tip the cooked veg into a roasting tin and scatter over the topping. Bake for 15-20 mins until the crumble is golden brown and crisp. Serve hot and top with the pomegranate seeds and thyme.

 

Swap for mash: Milk alternative potato dauphinoise

You don’t have to miss out on a creamy potato side dish! This simple gratin has all the taste, but none of the milk and butter.

You’ll need:

  • 750g Grower's Selection Organic Baby Potatoes, thinly sliced
  • 1 red onion, thinly sliced
  • 1tbsp rapeseed oil
  • 1tbsp cornflour
  • 200ml Oatly Oat Drink
  • 1 reduced-salt vegan vegetable stock cube, made up to 50ml
  • 2 cloves garlic, crushed
  • 1tbsp thyme leaves, plus extra to serve

To make:

Preheat the oven to and Toss the potatoes and red onion in the oil and arrange in a lightly greased ovenproof dish. Mix the cornflour with a little cold water then stir in the oat drink, stock, garlic and thyme, season with black pepper and pour over the potatoes. Cover with foil and bake for 50 mins at 200C/180C Fan/Gas 4 before removing the foil and baking for a further 20 mins until golden. Top with a little extra thyme, to serve.

 

Swap for smoked salmon starter: Spiced parsnip bisque

This gently spiced soup is indulgently creamy thanks to a good splash of coconut milk and works well as a starter if you're hosting a three-course dinner party.

You’ll need:

  • 500g parsnips, peeled and roughly chopped
  • 1 onion, peeled and quartered
  • 2tbsp olive oil, plus extra to serve (optional)
  • 1tsp garam masala
  • 400ml tin reduced-fat coconut milk
  • 800ml hot vegetable stock
  • 2tbsp pumpkin seeds
  • 2tbsp chopped flat-leaf parsley
  • 1 beetroot, peeled and very finely sliced using a sharp knife or mandolin

To make:

Arrange the parsnips and onion on a baking tray and drizzle with 1tbsp of the olive oil before roasting at 200C/180C Fan/Gas 6 for 30 mins. Place the beetroot slices in a single layer on a baking tray, drizzle with the remaining olive oil, then bake for 15-18 mins until crisp. Set aside to crisp up further as they cool. Take the roasted veg from the oven and spoon into a jug blender (or a large pan if you’re using a hand blender). Add in the garam masala, then pour in the coconut milk and vegetable stock. Blitz until completely smooth and silky. Season to taste with black pepper. Top with the pumpkin seeds, parsley and baked beetroot crisps and serve with a little drizzled olive oil.

 

Swap for cauliflower cheese: Classic ratatouille

This traditional French favourite works well as a side for almost any dish or can be served as a meal itself with rice or salad.

You’ll need:

  • 1tbsp olive oil, plus extra for greasing and brushing
  • ¼tsp apple cider vinegar
  • 400g can chopped tomatoes
  • 1tsp frozen Scratch Cook Chopped Garlic
  • 1tbsp chopped basil, plus whole leaves to garnish
  • 1tsp Asda Herbes de Provence
  • ¼tsp chilli powder
  • 3 beef tomatoes, sliced 1cm thick
  • 1 red onion, sliced 1cm thick
  • 1 large courgette, sliced 1cm thick
  • 1 large aubergine, sliced 1cm thick

To make:

Lightly grease a small ovenproof dish and set aside. In a bowl, combine the olive oil, vinegar, chopped tomatoes, garlic, chopped basil, herbs, chilli powder and a grind of black pepper. Pour into the ovenproof dish and smooth into an even layer. Arrange the vegetable slices in neat rows, with alternating colours – try tomato, onion, courgette, aubergine, then repeat. Don’t cram them in too tightly – the slices should spread out slightly and rest against each other at an angle when put in the dish. Spray or brush the tops of the veg slices with a tiny amount of oil, to encourage them to turn golden in the oven. Bake for 1 hr at 200C/180C Fan/Gas 6, until the sauce is bubbling hot and the veggies are tender. Serve garnished with extra basil.

 

Swap for nut roast: Vegan maple and butternut squash roulade

Take your normal veggie nut roast to another level with this pecan and cranberry studded flaky pastry parcel.

You’ll need:

  • 300g Frozen for Freshness Butternut Squash Chunks
  • 2 parsnips,1finely chopped and 1 cut into strips with a veg peeler
  • 2tbsp rapeseed oil
  • ½tsp smoked paprika
  • 60g pecans, chopped
  • 40g dried cranberries
  • 375g pack Asda Ready Rolled Light Puff Pastry
  • 225g Asda Free From Garlic & Herb Soft Cheese Alternative
  • 1tbsp almond milk
  • 70g Asda Chopped Mixed Nuts
  • 3tbsp maple syrup
  • Steamed Savoy cabbage, to serve

To make:

Put the frozen butternut squash and the chopped parsnip on a baking tray, drizzle with ½ the oil, sprinkle with paprika and season with black pepper. Roast for 30 mins at 200C/180C Fan/Gas 6, stirring halfway through. Toss the parsnip strips and the remaining oil together on a baking tray. Cook for 10 mins until golden, then set aside. Tip the squash and parsnips into a large bowl and stir through the pecans and cranberries.

Unroll the puff pastry onto a lined baking tray and spread with the soft cheese alternative, then pile the veg mixture on top, along the length of the pastry rectangle, closer to one long edge than the other. Fold the pastry over the veg for the roulade shape, then place on the tray, join-side down and brush with the almond milk, to glaze. Bake for 35-40 mins, until golden and risen. Dry-fry the mixed nuts on medium to toast. Add the maple syrup; cook until thick and bubbling. Pour onto a lined baking tray and allow to set. Break into small pieces. Transfer the roulade to a platter and sprinkle with the candied nuts and parsnip crisps.

 

Swap for chocolate fondant: Millionaire’s shortbread pudding shots

Why not make your end-of-the-meal chocolate fix all-inclusive?

You’ll need:

  • 5 Asda Ginger Nut Biscuits
  • 1tbsp Free From Dairy Free Sunflower Spread
  • 45g brown soft sugar
  • 2tbsp golden syrup
  • 1tbsp Free From Dairy Free Sunflower Spread
  • Pinch ground cinnamon
  • 40ml Alpro Dairy Free Cream Alternative UHT
  • 50g good-quality dark chocolate, (check to make sure it’s dairy-free)
  • 50ml Alpro Dairy Free Cream Alternative UHT
  • ¼tsp demerara sugar

To make:

For the base, place the biscuits into a plastic food bag and crush into fine crumbs with a rolling pin before setting aside 1tbsp of the crumbs. Melt the sunflower spread over a low heat in a pan, then stir in the biscuit crumbs, until they are fully coated. Use a spoon to press the biscuit mixture into the bottom of 4 small glasses in an even layer. Place the glasses on a tray or plate and refrigerate for 30 mins.

For the caramel sauce, add the brown sugar, golden syrup, sunflower spread and cinnamon into a pan, then bring to a simmer over a low heat, without stirring, for 5 mins. When the sugar has dissolved, remove from the heat and allow to cool for a few minutes. Whisk in the dairy-free cream alternative, cool fully, then pour generously into the shot glasses over the set biscuit bases. Refrigerate for at least 4 hrs, or overnight.

Finally, for the chocolate sauce, break the chocolate into even-sized pieces and melt. Carefully stir in the dairy-free cream alternative until combined and spoon over the chilled, filled glasses. Sprinkle over a pinch of demerara sugar and the remaining biscuit crumbs, then serve while the chocolate sauce is hot.

Head to your local Asda store or online to stock up on all the ingredients you'll need for your delicious Sunday roast.