Vegan Roast Dinner with Plant-Based Meats
Ingredients
- parsnips
- sweet potatoes
- potatoes
- sweetcorn
- peas
- carrots
- cauliflower
- cauliflower cheese
- stuffing
- gravy
- chicken nuggets
- no chic'n chunks
- tikka pieces
Stuffing
- Beyond Meat sausages
- herbs
- spices
- onion
- garlic
Preparation
Preheat the oven to a high temperature, such as 200°C or 400°F.
Roast the parsnips, sweet potatoes, and potatoes in the oven until golden and tender.
Prepare the stuffing by mixing Beyond Meat sausages with herbs, spices, onion, and garlic, then bake or cook until done.
Steam or boil the peas, carrots, and sweetcorn until softened.
Make cauliflower cheese by cooking cauliflower and preparing a cheese sauce, then combine and bake if desired.
Heat the gravy and the chicken substitutes according to package instructions or in a pan.
Assemble all components on a plate and serve warm.
Notes
The no chic'n chunks from M&S are very impressive and taste similar to real chicken.
