Go Back
+ servings
Vegan Roast Potatoes and Gravy on a plate with gravy being poured over
Print Recipe
No ratings yet

The Best Vegan Gravy & Roast Potatoes

Delicious vegan roasted potatoes are the best thing to have with lots of yummy vegan gravy. Roasties are the mainstay of any Christmas or Sunday Lunch, so it's important that they are super delicious!
Prep Time30 mins
Cook Time45 mins
Course: main, Main Course, Side Dish
Cuisine: british, Christmas, sunday lunch, Vegan
Keyword: christmas lunch, gravy, roast dinner, roast potato, roasties, Vegan christmas dinner, vegan gravy, vegan roast potatoes
Servings: 4
Calories: 362kcal
Author: Louise-Claire Cayzer


For the Roasties

  • 1 kg potatoes n.b. allow at least 250 g potatoes per person.
  • 3-5 Tbsp olive oil
  • 1 Tbsp semolina (optional but makes for extra crunchy potatoes)
  • 1-2 tsp finely chopped fresh rosemary or thyme
  • salt

Vegan Gravy

  • 1 small red onion or large pink shallot
  • cup red wine
  • 3-4 Tbsp vegan gravy granules/mix
  • 1 tsp olive oil


For the Roasties

  • Peel and cut the potatoes into 2 or 3 depending on how large the potatoes are. You want the potato chunks to be roughly similar sizes(check out the diagram for the optimal cutting pattern)
    Diagram showing the best way to cut a potato for roasties
  • Par boil the potatoes in salted water. Don't cook all the way through as they might disintegrate.
  • Get a large roasting dish ready with a decent layer of oil in the tray. Put into a moderate oven (180c/Gas Mark 6) to heat the oil.
  • Drain the potatoes & return them to the hot pan very briefly to steam off any of the water.
  • Bash the potatoes around & sprinkle with semolina flour (if you're using it) to give a nice rough edge to create the all important crunchy bits! Sprinkle over some salt.
  • Carefully add the potatoes to the prepared hot oil in the baking tin, toss to cover in the oil & put back in the oven for at least 20 mins.
  • Finely chop the herbs.
  • Check on the potatoes, giving them another good shake around in their pan to ensure even cooking. The potatoes will be nearly cooked now, so sprinkle over half the chopped herbs.
  • Give the potatoes another 5-10 mins in the oven - or until they are golden brown and crunchy.
  • Sprinkle over the rest of the herbs while still in the pan & season to taste. Serve now, or you can leave in a low oven ready to serve when everything else in your feast is ready!

For the Gravy

  • Finely chop the onion or shallot & sweat in the oil until it caramelises and becomes a lovely golden colour.
  • Add the gravy mix & red wine & simmer to reduce the red wine (which also removes the alcohol content!) and mix well.
  • Keep stirring until the gravy thickens. Add a little extra water if it's too thick, add more gravy mix if it's not thick enough.
  • You can also add your own herbs such as sage or thyme for added luxury.
  • Serve hot, over your roasties!



Calories: 362kcal | Carbohydrates: 51g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 993mg | Potassium: 1160mg | Fiber: 6g | Sugar: 4g | Vitamin A: 24IU | Vitamin C: 52mg | Calcium: 40mg | Iron: 3mg