My Cookbook – Vegetarian Sunday Roast

Everyone absolutely loves a Sunday Roast. Begin Vegetarian is no exception to wanting mouthwatering, delicious Roast Dinner. As a homemaker, I have spent hours on end trying to come up with the perfect recipe that is easy. Here is my Sunday Roast Recipe.


Sian Gissing’s Vegetarian Sunday Roast Dinner

Cooking Time – 2:15 Minutes

Preparation Time: 30 Minutes approx

Equipment You Will Need:

  1. Electric Hand Whisk
  2. Roasting Tray
  3. Yorkshire Pudding Roasting Tray
  4. Steamer
  5. Wooden Spoon
  6. Teaspoon

Ingredients You Will Need: (Waitrose)

1 x Linda McCartney Vegetarian Roast

1 x Mixed Frozen Veg Bag

1 x Aunt Bessie Vegetarian Yorkshire Puddings

1 x Aunt Bessie Vegetarian Roast Potatoes

1 x Bisto Vegetarian Gravy Granules

1 x Balsamic Glaze

1 x Mint Sauce

Salt & Pepper


The art to a great Vegetarian Sunday Roast is timing.  Your goal is to have everything to fully cooked and ready at the same time as when you are ready to serve your food to ensure your  family and friends enjoy a yummy hot dinner.

So, I also look on the back or side of the packets to see what the recommended time is for each item.

Step 1: Put the Nut Roast in the pre-heated oven at the recommended temperature.

Step 2: Set your timer for for 30 Minutes. Once timer goes off, put the roast potatoes in the over on your roasting tray. Set timer for 10 minutes.

Step 3: Put in the yorkshire puddings into the tray and pop them into the oven. Set your timer for 5 minutes.

Step 4: Once your timer goes off, put your frozen vegetables in the steamer for 15 minutes. Set timer for 10 minutes. Put plates in the oven to heat up.

Step 5: Once the timer goes off, boil the kettle, and make your gravy as per the instructions. Take everything out of the oven.

Step 6: Put the veg into a mixing bowl and add 2 teaspoons of mint sauce mix together.

Step 7: Dish everything up onto the plates, lightly scatter with salt, pepper and balsamic glaze to garnish.

Step 8: Serve and enjoy. (Please use oven gloves as the plates will be HOT!!!)

Please leave your comments below and share your cooking skills on my Twitter, Facebook, Instagram social media sites using the HASHTAG #sianscookbook