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vegan roast dinner with cauliflower, potatoes, carrots, and onions
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5 from 5 votes

Vegan Roast Dinner

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!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American
Keyword: vegan roast dinner
Servings: 4
Calories: 265kcal
Author: Alison Corey


Roasted Cauliflower

  • 1 whole cauliflower head
  • 1 clove garlic
  • ¼ cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce or tamari for gluten-free
  • 2 tbsp water

Roasted Potatoes, Carrots, and Onion

  • 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
  • ½ tsp rosemary
  • ½ tsp thyme
  • ½ tsp salt
  • ¼ tsp fresh ground pepper


  • 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.
  • 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.
  • Place prepared cauliflower on a baking sheet lined with aluminum foil. Pour the tahini dressing over top. Use a cooking 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.
  • 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.
  • 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. Note: The cauliflower is already roasting. Place the potatoes, carrots and onions in the oven after the cauliflower has already been roasting for 20 minutes.
  • 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!



  • 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, then gently scrubbing the outer cauliflower with a vegetable brush. Turn the cauliflower over and repeat scrubbing, 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.


Calories: 265kcal | Carbohydrates: 44g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 886mg | Potassium: 976mg | Fiber: 7g | Sugar: 13g | Vitamin A: 18944IU | Vitamin C: 34mg | Calcium: 87mg | Iron: 2mg