October 3, 2019

Vegetarian roast dinner alternative (Gluten & dairy free too!)

Today I wanted to share the recipe for my gluten free, dairy free and veggie roast dinner alternative. A roast dinner is probably my all time favourite meal, and today I have adapted a stereotypical roast dinner, to share my delicious veggie alternative with all the trimmings – an easy veggie sausage plait, stuffing, Yorkshire puddings, crispy roast potatoes and parsnips, plus lots of vegetables – all totally gluten and dairy free of course.

I know that making a roast dinner can seem a little daunting as there are so many different components, but everything is actually really easy to make, and as long as you prep everything before hand and stick to the timings you will be absolutely fine!

You will need (Serves 4 people):

For the Sausage Plait:

Oven cooks in 40-45 minutes.

1 sheet Jus Rol gluten free pastry

6 veggie sausages with their skins removed (I used the Sainsbury’s Shroomdogs)

1 egg (for the egg wash, use a dairy free milk to make it vegan)

For the Stuffing:

Oven cooks in 40-45 minutes.

50g dairy free butter

1 onion

100g gluten free breadcrumbs

1tbsp fresh chopped sage

Salt and Black pepper

For the Yorkshire Puddings):

Oven cooks in 35 minutes. 15 minutes to heat the oil & 20 minutes to cook the batter.

120ml soya milk

70g cornflour

2 medium eggs

Salt and black pepper

Vegetable oil

For the Potatoes and Parsnips:

Par boil for 10 minutes. Oven cook for a further 55 minutes.

4 Baking potatoes

4 parsnips

1tbsp gluten free plain flour

Vegetable oil

A few sprigs of fresh rosemary

Salt and Black pepper

You will also need:

Cooks in less than 10 minutes

A selection of vegetables – I used 2 leeks, 3 carrots and 1 cup of peas.

Free From gravy Granules (I used the Asda Free From vegetable gravy)


1. Pre heat your oven to 180°C.

2.Peel and chop your potatoes and parsnips and par boil for 10 minutes in boiling hot water.

3.Whilst your potatoes are boiling make your sausage plait. Roll out your Jus Rol Pastry (lengthways) and add the skinless veggie sausages to the middle. Cut rectangular pieces from each of the corners of your pastry, this will mean you are left with a piece of pastry on either side to tuck over the top and bottom of the plait. Cut horizontal strips across your pastry (I’ve put a photo example of how the plait should look below).

Note: This particular plait in the above photo also contains other ingredients so will look slightly different.

4. Tuck the rectangular pastry at the top and bottom of the plait over the mixture. Create a plait using alternative strips from either side of the mixture. Brush with an egg wash (or dairy free milk for a vegan alternative), and put to one side ready to bake later on.

5. Drain your potatoes and parsnips and add to a tray. Drizzle with a generous helping of vegetable oil and 1 tbsp gluten free flour. Rub the flour into your potatoes until its disintegrated and top with salt, black pepper and a few sprigs of rosemary. Bake in the oven for around 55 minutes (shaking occasionally so they don’t stick to the tray). 

6. Make your stuffing by melting your dairy free butter on the hob and adding your chopped onions. Fry for a few minutes and then add your gluten free breadcrumbs, fresh sage, salt and pepper. Stir well. Transfer your stuffing to a small dish and press down with the back of a spoon.

7. Your stuffing and sausage plait will take about 40-45 minutes to bake so place in the oven 15 minutes after putting the potatoes and parsnips in. You should now start on the Yorkshire puddings.

8. To make your Yorkshire puddings you will need a Yorkshire pudding or muffin tray. Add around 1 tbsp oil to each hole (you will make 4 in total) and place in the oven for 15 minutes to heat up. You will need the oil to be spitting hot in order for the Yorkshire puddings to rise.

9. Whilst your oil is heating up mix together your batter. Combine your corn flour with your eggs and whisk well. Slowly add your soya milk whilst continuing to whisk until lump free. Add a pinch of salt and pepper and leave your batter until the oil is ready.

10. For this part you need to work quickly (and carefully!). Once the oil is spitting hot remove from the oven and pour the batter on top of the oil until full (this may spit a little!). Carefully put the tray back into the oven and cook for around 20-25 minutes, until golden. Ensure that you do not open the oven at all during this time as your Yorkshire puddings won’t rise as well!

11. Whilst everything finishes cooking in the oven prepare and cook your vegetables. Boil your carrots and peas for 5 minutes and fry your leeks in a little dairy free butter for 8 minutes. Make your gravy using the Free From instant gravy and boiling water.Serve and enjoy!

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag  #glutenfreealice

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