Vegetarian roast dinner ideas (not nut roast)

[Barbeasty]

DD has decided to go vegetarian. Most meals have been ok so far, with things like curry and pasta dishes which are easy to make vegetarian.

What I’m struggling with are things she can have when the rest of us have a roast dinner, which isn’t a processed meat substitute.

So far we’ve established that she doesn’t like goats cheese (I enjoyed the spinach & feta parcels for lunches the following week) and that yesterday’s nut roast would have been nice if there weren’t nuts in it (another week’s lunches sorted for me!)

She only likes mushrooms if they’re chopped up small and hidden in something.

Any ideas or links to recipes, especially ones which can have portions frozen or saved for later meals would be most welcome.

What about stuffed vegetables, such as peppers, halved aubergines, large tomatoes. You could stuff with things like herby rice or breadcrumbs diced vegetables and grated cheese, cous-cous etc etc.

Individual pies with vegetable & cheese fillings such as leek or broccoli & cheese are another idea. Both of these could be cooked while a roast was cooking, and would go with the usual vegetable side dishes for a roast meal.

My favourite is the Merchant Gourmet recipe for chestnut and mushroom roast but that won't do Although chestnuts aren't actually nuts and they don't have a nutty texture or taste.

Other ideas:

Vegetable Wellington
Veggie toad in the hole
Veggie stuffing balls - there are so many recipes, many without nuts
Stuffed butternut squash (or other stuffed vegetables)
Cauliflower cheese

Roast her a whole head of cauliflower.

I've given up with my 6 year old and feed him vegetarian sausages when we have a roast. He gets extra of Yorkshire pudding and veggies and gravy as well!

Some ideas here?
www.channel5.com/go-veggie-and-vegan-with-matt-tebbutt

I used to just have the vegetables and Yorkshire pudding, we always have cauliflower/broccoli cheese or creamy leeks along with plenty of other veggies though.

@mardyandmafted

I used to just have the vegetables and Yorkshire pudding, we always have cauliflower/broccoli cheese or creamy leeks along with plenty of other veggies though.

Snap. Extra cauliflower cheese for me but other than that, the same as everyone else minus the meat. I'm not a gravy person (I use the cheese sauce as my gravy ) but if she is, I'm sure some bistro instant veggie gravy would be fine.

Watch Lisa and John Torrode's Weekend show that was on at the weekend. There was a recipe for cauliflower cheese pie that looked amazing.

My mum is veggie and she is happy with a normal roast dinner without meat and now that I come to think of it I would be too! If she's at ours we do generally have cauliflower cheese as part of the dinner so it's not just veg on veg but nicely done veg and a couple of potato options seems to work, your DD might be happy with that too?

Or maybe veggie sausages alongside the main roast dinner, keep it simple? Or a nice individual vegetarian pie as PP suggests, I think Tesco do some nice ones but I may be misremembering.

I'm a vegetarian and am allergic to nuts.

Quorn has some good alternative options, their fillets, burgers and sausages are all good and easy to cook (www.quorn.co.uk/products/vegetarian-food). They do several varieties of escalopes (I like the ones with cheese) which are easy to pop in the oven as an alternative to the roast.

I quite often make up a large pot of the Quorn mince with mushrooms, a tin of tomatoes and/or baked beans, a few tablespoons of BBQ sauce and an onion and then freeze it in portion sizes.

Best wishes to you. x

I just do it all except the meat. Its lovely, doesn't feel like something is missing. We use Aldi gravy granules which are veggie.

Some of the veggie sausages are very nice and have more protein than say cauliflower cheese.

Veggie haggis is very nice

Veggie sausages are a good easy option

I'm happy with an extra bit of stuffing but otherwise just the veg, no need for meat replacements. I quite often do a roast that's just the veggies (and before anybody is too horrified, we get plenty of protein from other meals!)

Personally, I'm happy enough with all the roast veg and potatoes, Yorkshire pudding, stuffing and gravy.

Seitan, super easy and can make steaks and freeze

I know you said not processed, but Taifun Tofu sausages are organic and nice?

My favourite vegetarian roast at a pub would often have stuffed squash as the "main" but honestly a good spread of roast vegetables with a nice veggie gravy can be lovely. Sometimes had cauliflower cheese with a roast which is nice and has protein in the cheese?

I wouldn't have meat substitutes every day but I do have them a few times a week. I came from a mixed vegetarian and meat eating family and things like Linda McCartney sausages made meals much easier.

Little pies or empanadas are great, just make a mix of whatever she likes and do variations.

Cauliflower steak is great, you can do with breadcrumbs and bake or marinate, there'll be loads of recipes online.

We had roasted vegetables with Tofu Saturday, that is a good alternative for a roast, liked by all of us.

I sometimes do cauliflower florets roasted with allspice, or sometimes jerk seasoning. Or just nigella seeds. Depends how she is with spice though! I tend to pair with potatoes and onions (sometimes peppers) roasted in either tomato or coconut stock, and usually some kind of chutney or raita to cool things down a bit.

I tend to simply do the quorn fillets (the non breadcrumbed ones) in an onion gravy. Sometimes a pieminister pie. Sometimes I’ll do a veggie crumble, as that’s just one step in from a cauliflower cheese. When I’m feeling like more effort I’ll do a butternut squash and mushroom Wellington.

Chop horizontally across a butternut squash into rounds so you have discs about 3/4 of an inch thick. Remove the seeds.
Make the filling by combining finely chopped and sweated off leeks, mushrooms (they aren’t particularly detectable) and celery with soft blue cheese, season to taste. At Christmas I also add cranberries.
Put the squash on a greased tray and pile the topping on top and in the hole in the middle where the seeds were. Top with breadcrumbs and a sprinkle of mixed seeds. Cover in foil and bake for 30 mins or until squash is tender, remove foil and bake for another 10 mins.

Delia's parsnip roulade is lovely and could be frozen in single serves. It's quite small so wouldn't take up much room in the freezer. Little filo tarts with brie and cranberry are also lovely. I haven't actually made them for myself but this recipe looks good. But honestly, I'm happy with sides and extra potatoes most of the time.

Not exactly what you are looking for, but I also love a Persian/Middle Eastern style roast with this baked halloumi as a centrepiece. It's from a cookbook called Bazaar, which I love and there are also lots of potato/vegetable sides that go with it and it's a favourite in my mixed meat eating/vegetarian household.

Beetroot Wellington is lush.

I make a carrot, lentil and cheese bake which is good with veg and gravy.