Cook a delicious vegan roast for 6 people for under £10!

A vegan roast with peas, potatoes, carrots, stuffing and veggie sausages

Money is tight at the moment, so we’ve teamed up with Mimi at Beat the Budget to bring you this cheap and tasty recipe for a vegan Sunday roast that serves six people – all for under £10! Details are below and you can watch Mimi’s video for a step-by-step guide. Head to here to find more tips for living on a budget.

Cheap and yummy vegan roast dinner

Makes: 6 servings
Total cost: £9.60 

Shopping list

  • 2.5 kg roast potatoes (£1.25)  
  • 1 kg frozen peas (£1.25)
  • 1 kg carrots (£0.50)            
  • 500g parsnips (£0.50)
  • 6 vegan sausages (£2.00)
  • Fresh rosemary (£0.55)
  • 6 jumbo mushrooms (£1.00)
  • 140g stuffing (£0.55) 
  • 1 litre soya milk (£1.35)
  • 2 onions (£0.26)  
  • 1 garlic bulb (£0.39)        


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Garlic & rosemary roast potatoes 


  • 2.5kg roast potatoes, peeled and sliced
  • 3-4 sprigs of rosemary 
  • Generous helping of rapeseed oil 
  • 6 cloves of garlic 
  • Salt & pepper


  1. Preheat oven to 200°C FAN
  2. Peel and slice your potatoes into 4-5cm chunks. Pop into heavily salted boiling water and par-boil for 7-8 minutes. 
  3. Meanwhile, add a layer of rapeseed oil into a large tray. Pop in the oven to preheat. 
  4. Drain in a colander and add back into the saucepan. Place the lid onto the saucepan and shake until all of the potatoes achieve a textured exterior. 
  5. Remove the tray from the oven. Add the potatoes into the hot oil, be careful and stand back as the oil will splatter. Add a few sprigs of rosemary and around 6 cloves of garlic (skin still on). Season generously with salt and pepper and stir to coat every potato in oil. 
  6. Pop in the oven for 20 minutes, then stir and cook for a further 20-30 minutes, or until golden and crispy. 

Carrots & parsnips 


  • 1 kg carrots, peeled and sliced            
  • 500g parsnips, peeled and sliced
  • 2 tbsp olive oil 
  • Salt & pepper 


  1. Peel and slice the carrots and parsnips. Add to a large baking tray and coat with 2 tbsp of oil, salt and pepper. Optionally add a spice blend (I went for 1 tsp cumin, 1 tsp chilli powder). 
  2. Stir to coat and pop in the oven for 35 minutes, stirring once halfway. 

Portobello mushroom stuffing


  • 6 jumbo/portobello mushrooms
  • 140g garlic & herb stuffing
  • 2 sprigs of rosemary 
  • 1 tbsp olive oil 
  • Salt and pepper 
  • 2 onions 


  1. To a baking dish, add the portobello mushrooms (facing down), 2 onions (sliced in half), a drizzle of oil and a pinch of salt and pepper. 
  2. Pop in the oven for 25 minutes. Meanwhile, prep the stuffing according to packet instructions. 
  3. Remove the tray from the oven and add the prepared stuffing into a small baking dish. Add the mushrooms (facing up this time) and add a few sprigs of rosemary. Pop in the oven and cook for 25 minutes. 

Yorkshire puddings (makes 12)


  • 280g self raising flour
  • 350ml soy milk 
  • 100ml warm water
  • 2 tsp baking powder 
  • Large pinch of salt 
  • 6 tsp rapeseed oil 


  1. Add rapeseed oil into 12 holes of a muffin tin. Pop in the oven to preheat. 
  2. Meanwhile, whisk all of the ingredients together (apart from the rapeseed oil). 
  3. Pour the batter into the 12 holes of the muffin tin and pop in the oven for 25 minutes. 



  • 2 roasted onion halves
  • 6-8 roasted garlic cloves 
  • 1 litre vegetable stock 
  • 3 tbsp flour 
  • 1 tbsp soy sauce 
  • 1 tbsp red wine vinegar
  • 2 sprigs rosemary 
  • 1 tbsp olive oil 


  1. To a non-stick frying pan, add olive oil, flour and rosemary. Cook for around two minutes then slowly pour the stock in whilst stirring continuously. 
  2. Add the roasted onions, garlic, soy sauce, red wine vinegar and a pinch of salt and pepper into the pan. Cook for 10 minutes, until thickened slightly. 
  3. Place a bowl under a sieve and strain the gravy. Add an extra pinch of salt if necessary.

Next Steps

By Holly Turner

Updated on 30-Mar-2023

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