Vegan Easter roast with oven vegetables & creamy sauce
Preparation
15 min
Cooking
35 min
Ready in
55 min
Difficulty
Easy
Ingredients
Servings
- 1 vegan roast mix
- 1 bag Gravy
- 6 small dates
- 2 red onions
- 1 whole garlic bulb
- 2 sweet potatoes
- 2 Pears
- 150 ml Cooking cream (La Cooking)
- Salt & pepper
- Fresh herbs (as garnish)
A festive dish for special occasions – or simply when you want to treat yourself. This plant-based Easter roast combines a hearty taste with fruity sweetness, a creamy sauce and crispy oven vegetables. A highlight for any table!
💡 Tip: The roast is easy to prepare – simply leave to cool, cut into slices and reheat the next day.
📽 Fancy a feast for the eyes?
➡ Take a look at our Instagram reel!
💬 Share your version with us – we can’t wait to see your creation!
Instructions
Prepare the roast
- Mix the roast mixture with water according to the instructions on the packet and leave to soak for 5 minutes. Then bake in the oven at 180 °C for approx. 35 minutes.
- Cut the sweet potatoes, onions and pears into wedges. Halve the garlic horizontally. Place everything on a baking tray, drizzle with olive oil, season with salt and pepper. Place in the oven and bake until the vegetables are soft and lightly browned.
- Dice the onions and finely chop the dates. Fry both in a little oil in a pan. Mix the gravy according to the packet and add. Refine with soy sauce and "La Cooking", simmer gently.
- Slice the roast and serve with the oven vegetables and sauce. Top with fresh herbs, chopped nuts or sprouts as desired.
