With thanks to the lovely people at Tofoo for this delicious Christmas (or anytime!) Vegan Roast With Roast Potatoes, Parsnips And Sherry Braised Red Cabbage Served With Wild Mushroom.


Serves: 4

Prep: 60 mins

Cooking: 90 mins



For the Tofoo roast:

1 pack Smoked Tofoo

2 tbsp olive oil

1 onion (diced)

3 cloves garlic (peeled and chopped)

2 sticks celery (diced)

2 carrots (peeled and grated)

2 tbsp tomato puree

150g chestnut mushrooms (sliced)

Handful sage leaves 

2 tbsp fresh rosemary 

100g white breadcrumbs

100g dried cranberries

150g mixed nuts

180g cooked chestnuts roughly chopped

1 tbsp arrowroot powder

2 tbsp cranberry sauce

2 clementines


For the red cabbage:

500g red cabbage (sliced)

2 tbsp olive oil

250ml sherry

3 granny smith apples (peeled and cubed)

1 red onion (sliced)

50ml cider vinegar

3 tbsp light brown sugar

1 tsp mixed spice


For the Parsnips:

4 large parsnips

3 tbsp maple syrup

3 tbsp wholegrain mustard

3 tbsp olive oil


For the roast potatoes:

800g potatoes (peeled and halved)

3 tbsp olive oil


For the wild mushroom gravy:

30g dried wild mushrooms

2 tbsp olive oil

1 onion (diced)

3 cloves garlic (chopped)

200g chestnut mushrooms (sliced)

250ml white wine

250ml soya cream

1 vegetable stock cube


  • Preheat your oven to 180°C, 160°C Fan, Gas Mark 5.
  • For the Tofoo roast – heat a deep frying pan then add the olive oil, chopped onions, garlic, celery, mushrooms and grated carrot. Cook for 10-15 mins until softened then add the tomato puree and herbs. Season with salt and pepper then cook for 5 mins stirring occasionally.
  • In a food processor add your Tofoo, breadcrumbs, mixed nuts and arrowroot powder. Blitz until combined then add your cooked veggies and blitz again until blended together.
  • Stir in the dried cranberries and chopped chestnuts.
  • Grease and line a 2lb loaf tin, then spread in the Tofoo roast mix. Roast in the oven for 40-45 minutes until browned and cooked through.
  • For the roast potatoes – par boil your potatoes for 10 mins, drain well then shake the potatoes in the pan to rough up the outsides.
  • Mix with the oil then season with salt and pepper. Roast in the oven for 40-45 minutes until golden and crispy.
  • For the red cabbage – heat a heavy bottomed pan, add the oil and onion and fry for a couple of minutes until softened. Add all the other ingredients, stir well and cook for 5 mins. Reduce the heat, cover with a lid then cook for 40-45 mins, stirring occasionally until reduced and soft in texture.
  • For the parsnips – peel and cut lengthways into quarters. Mix with the mustard, maple syrup and olive oil then season with salt and pepper. Roast in the oven for 20 mins until golden and sticky.
  • For the mushroom gravy – Put your dried mushrooms in a bowl and cover with boiling water. Allow to soak for 20 mins.
  • Heat a deep frying pan then add the oil, onion and garlic. Fry until softened then add the chestnut mushrooms. Cook for 5 mins then add the white wine and stock cube. Cook until the liquid has reduced by half.
  • Drain your dried mushrooms reserving the liquid for the gravy. Chop the dried mushrooms then add to your pan along with the reserved soaking liquid. Season with salt and pepper.
  • Cook until the liquid has reduced by half again then add the soya cream. Cook for a few minutes until the sauce is glossy and thick.
  • When your roast is cooked, allow to cool in the tin for 10 mins then carefully turn out onto a baking tray so it is upside down. Mix together your cranberry sauce and the juice of 1 clementine. Brush over the roast. Slice your other clementine then lay the slices on top of the roast. Roast in the oven for another 15 mins.
  • Serve slices of your Tofoo roast with the potatoes, parsnips and cabbage then drizzle with the mushroom gravy.

We have tried nearly all of the Tofoo range now and we are in LOVE!! For more info do click here!