Name: Vegan Roast Dinner
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 whole cauliflower head; 1 clove garlic; 1/4 cup tahini; 2 tbsp lemon juice; 1 tbsp maple syrup; 1 tbsp soy sauce (or tamari for gluten-free); 2 tbsp water; 1 lb yellow potatoes (chopped into small chunks); 1 lb carrots (peeled and cut into strips); 1 small yellow onion (cut into large slices); 1 tbsp maple syrup; 1 tbsp soy sauce (or tamari for gluten-free); 1/2 tsp rosemary; 1/2 tsp thyme; 1/2 tsp salt; 1/4 tsp fresh ground pepper

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This vegan roast dinner has all the trimmings! A succulent whole roasted cauliflower is covered in a tahini maple glaze, and surrounded by roasted carrots, yellow potatoes, and caramelized onions, then topped with fresh herbs. It’s a complete vegan meal that can be enjoyed during the holidays, Thanksgiving, or a special Sunday dinner with family!

roasted cauliflower surrounded by roasted carrots, potatoes and fresh herbs

The holidays are fast approaching! They’ll be here before we know it! Just this morning I walked into Starbucks to find the entire place covered in holiday decorations!

I think we’re all a little eager for some holiday cheer! While the temperatures here are unusually warm for November, it’s never to early to plan for the holidays!

In the past I’ve made my vegan stuffed acorn squash, or vegan stuffed butternut squash, for Christmas dinner, but this year I was in the mood for something more traditional.

When I asked my husband what he thought of when he thought of Christmas dinner, he said without pause, a roast!

Well, I thought, I can make that happen!

Now, of course, this is not your typical roast! The star at the center of this vegan roast dinner is a whole head of cauliflower. But just like traditional roast dinners, I’ve added herb roasted potatoes and carrots, as well as caramelized onions on the side!

This complete meal is perfect as a vegan Thanksgiving, Christmas, or Easter dinner! It’s also easy enough to make for a leisurely Sunday meal with family.

This meal serves 4-6 generously. It’s completely whole food plant-based and uses no oil. With a simple adaptation this meal can also be gluten-free!

Enjoy this special occasion dinner with your loved ones, vegan or not, and see how much they enjoy it!

vegan roast dinner platter with cauliflower, carrots, potatoes, onions, and herbs

Why You’ll Love this Vegan Roast Dinner…

Easy preparation
All whole food plant-based ingredients
No-oil
Gluten-free option
Succulent cauliflower is roasted until tender.
Fresh herbs give the potatoes and carrots an authentic seasonal flavor.
It’s a complete meal with all the trimmings!

Recipe Ingredients and Notes

Cauliflower: You will need one large head of cauliflower. I recommend buying organic. Thoroughly wash the cauliflower, but do not break it apart into pieces.

Tahini Dressing: The tahini dressing is made with soy sauce, maple syrup, lemon juice, garlic, and a touch of water. It creates a creamy sauce and a balance of nutty, sweet, and salty flavors. When coated on the cauliflower it creates a golden brown crust.

Potatoes and Carrots: I used Yukon gold potatoes that I sliced into even chunks. Wash and peel the carrots, then cut into strips. I used large whole carrots rather than baby carrots, but you could also use baby carrots if that is what you have.

Herbs and Seasoning: The carrots and potatoes are seasoned with both fresh and dried herbs. Rosemary, thyme, salt, pepper, soy sauce and maple syrup coat the vegetables. The soy sauce and maple syrup give a nice undertone of sweet and salty, and also helps to roast the vegetables without the need for oil.

Tools and Equipment You Need

Food processor to blend the tahini sauce ingredients together.
Two baking sheets, one to roast the cauliflower, and the other to roast the potatoes, carrots, and onion.
Aluminum foil to line the baking sheets to make it easier to remove the vegetables when they are done.
Vegetable peeler to peel the carrots.
Pastry brush to evenly distribute the tahini sauce over the cauliflower.
Cutting board and vegetable cleaver to cut the carrots, potatoes, and remove leaves and stem from the cauliflower.

How to Make this Vegan Roast Dinner – Step by Step

Step 1: Preheat oven to 450 F. Prepare vegetables. Wash and scrub potatoes. Cut into chunks. Wash and peel carrots. Cut into even strips. Wash cauliflower. Remove leaves, and stem on the bottom so that it sits flat on an even surface. Cut a small yellow onion into large slices.

Step 2: Prepare the tahini dressing for the cauliflower. Combine, tahini, maple syrup, soy sauce, lemon juice, garlic, and water in a food processor. Blend until smooth and creamy. Remove the dressing, and pour into a small bowl.

Step 3: Place prepared cauliflower on a baking sheet lined with aluminum foil. Pour the tahini dressing over top. Use a pastry brush to evenly distribute the sauce and cover the cauliflower on all sides. Place on the bottom rack of the oven and bake for 50-60 minutes or until tender.

head of cauliflower covered in tahini dressing

Step 4: Prepare the potatoes, carrots, and onion. While the cauliflower is baking combine the prepared potatoes and carrots in a large bowl. Add herbs, salt, pepper, soy sauce, and maple syrup. Toss until combined and evenly distributed.

potatoes, carrots, and herbs in glass bowl

Step 5: Transfer the potatoes and carrots to a baking sheet lined with aluminum foil. Add the chopped onion. Evenly spread over baking sheet. If baking sheet is overcrowded use a second baking sheet. Place in the oven, and bake for 30 minutes.

potatoes, carrots, and onion on baking sheet

Note: The cauliflower is already roasting. Place the potatoes, carrots and onions in the oven after the cauliflower has been roasting for 20 minutes.

Step 6: Remove cauliflower and vegetables from the oven. Place cauliflower on the center of a serving tray. Add the potatoes, carrots, and onions all around it. Top with fresh chopped parsley, and garnish with fresh rosemary. Enjoy!

vegan roast dinner on platter. cauliflower, potatoes, carrots, onions, and fresh herbs

Top Tips for Making this Vegan Roast Dinner

It’s easiest to prepare all your vegetables at the same time. Prepare the carrots, potatoes, onion, and cauliflower, so that when it’s time to roast them in the oven they will be ready and come out at the same time so that they are hot and ready to serve!
Thoroughly wash your cauliflower. It is a bit tricky to wash a whole head of cauliflower. I recommend removing the leaves and stem. With warm water gently scrub the outer cauliflower with a vegetable brush. Turn the cauliflower over and repeat, doing your best to get in between the stalks.
When blending the sauce for the cauliflower, a food processor works best. However if you don’t have a food processor you can whisk the ingredients together in a glass bowl until smooth and creamy.

Is this vegan roast dinner healthy?

Yes, this vegan roast dinner is much healthier than a typical roast dinner! It won’t leave you feeling overly full and bloated. Instead, you will completely satisfied, without that heavy feeling.

Low in Calorie and Fat-One serving including the cauliflower, carrots, potatoes, and onions contains only 265 calories, and 8 grams of fat. The fat in this dish comes from the tahini which is made from ground sesame seeds.

High in Vitamins and Nutrients: Cauliflower, carrots, onions, and potatoes are rich in numerous vitamins and nutrients including vitamin C, vitamin K, iron, calcium, and potassium.

High in Fiber-Cauliflower, potatoes, and carrots, are excellent sources of fiber. This meal comes in at 7 grams of fiber per serving. That’s about a third of your daily recommended amount!

roasted whole cauliflower with chunk cut out

How to Serve

This vegan roast dinner is a complete meal all on it’s own! However, if you’d like to add to this meal, here are a few suggestions…

Vegan Gravy pairs nicely with this roast. Drizzle it overtop the cauliflower, potatoes, and carrots for a true comfort meal!
Need a savory bread to serve on the side? Give these dairy-free biscuits a try! They’re buttery, soft, and flaky without any milk or butter!
How about a holiday themed drink to serve with this meal to make it complete! This cranberry mocktail is super simple to make, and suitable for all ages!

How to Store, Keep, and Reheat

If you have leftovers, store them in an airtight container. This meal will keep for 2-3 days, however, it tastes best fresh out of the oven.

When ready to reheat, preheat the oven to 350 F. Transfer leftovers to a baking sheet lined with aluminum foil. Bake for 10-12 minutes or until heated through.

Variations and Substitutions

Low-Carb Version-If you’re looking for a low-carb version, sub the potatoes for rutabaga. It is a third of the net carbs as potatoes, but has a similar consistency.

Gluten-Free Version-The only substitution you need to make this recipe gluten-free is to use tamari in place of the soy sauce. Soy sauce contains gluten, however tamari has a similar flavor profile without the gluten.

Add Parsnips and Leeks: If you’d like a bit more variety in your roasted vegetables, try adding some parsnips, and leeks. Parsnips are similar to carrots. They are also a root vegetable with a slightly sweet flavor profile. Leeks are not only beautiful, but when roasted they take on a caramelization and a subtle flavor.

roasted cauliflower, potatoes, carrots, and onions on black plate with dinner platter in the background

Check out these other vegan holiday meal ideas!

If you’ve tried this Vegan Roast Dinner recipe please rate it and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!