Name: Vegan roast-dinner bowls
Total time: 1 h
Yield: Serves 4
Ingredients: 500g frozen roast potatoes; 8 ready-made sage and onion stuffing balls; 2 carrots, cut into chunky pieces; 4 parsnips, cut into chunky pieces; olive oil; 3 cloves garlic, skin on; a few sprigs rosemary; to serve cranberry sauce; 2 tsp vegetable oil; 2 onions, thinly sliced; 1 tbsp plain flour; 2 tbsp gravy granules, (most brands are vegan); 100g kale

500g frozen roast potatoes
8 ready-made sage and onion stuffing balls
2 carrots
cut into chunky pieces
4 parsnips
cut into chunky pieces
olive oil
3 cloves garlic
skin on
a few sprigs rosemary
to serve cranberry sauce

GRAVY

2 tsp vegetable oil
2 onions
thinly sliced
1 tbsp plain flour
2 tbsp gravy granules
(most brands are vegan)
100g kale

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Tip the roast potatoes, stuffing balls, carrots and parsnips onto a tray, toss with a little olive oil and roast for 20 minutes. Toss again and add the garlic and rosemary. Roast for another 30 minutes.
step 2
For the gravy, add the oil to the pan with the onions, 250ml of water and a pinch of salt. Cook over a high heat until all of the water has evaporated, then turn down the heat and cook for 20 minutes or until caramelised. Sprinkle in the flour and cook for 1 minute before stirring in the gravy granules and 600ml of just-boiled water. Season and simmer for a few minutes until thickened. Add the kale and cook gently for 5 minutes until wilted.
step 3
Divide the roasties and veg between four shallow bowls then serve with cranberry sauce and the kale gravy.