Roast Dinner Vegetarian Style

A roast dinner is such a wonderful meal that is perfect for any occasion. A roast dinner originates from the UK and is traditionally made with Yorkshire Puddings. The British roast dinner has a rich history rooted in traditional English cuisine, dating back centuries. It evolved from medieval feasts and became a staple meal in British households, particularly on Sundays. The meal typically features a roasted joint of meat, such as beef, lamb, chicken, or pork, accompanied by roasted or mashed potatoes, Yorkshire pudding, vegetables like carrots, peas, and brussel sprouts, and gravy made
from the meat drippings.

This is my take on a roast dinner and because I am a vegetarian that uses most ingredients straight from the garden, this recipe covers many different roasted vegetables with so many amazing flavors. Each veggie is packed with flavors that you can use in a roast dinner or any dinner!

Garlic Pepper Roasted Turnips and Kohlrabi


2 kohlrabi bulbs, peeled and cut into 1-inch cubes
2 turnips, peeled and cut into 1-inch cubes
3 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon smoked paprika
Dash of Worchester sauce
Salt, to taste
Black pepper, freshly ground, to taste
1. Preheat oven to 400°F and prepare a baking sheet.
2. Peel and cube kohlrabi and turnips, then place them in a mixing bowl.
3. Combine olive oil, minced garlic, worchester sauce, and smoked paprika in a
small bowl, then pour over the vegetables and toss to coat.
4. Season with salt and pepper, ensuring even distribution.
5. Spread the seasoned vegetables on the baking sheet and roast for 25-30
minutes until tender and golden, stirring halfway through.

Vegetarian British Roast Dinner

Mashed Potatoes

1 pound (about 450g) Yukon Gold potatoes, peeled and cut into chunks
2 tablespoons salted butter, cubed
2 tablespoons sour cream (optional)
1/4 cup heavy cream, milk, or almond milk
Salt, to taste
Black pepper, freshly ground, to taste
Optional: Chives or parsley, finely chopped, for garnish

1. Boil the potatoes until fork-tender, then drain and return them to the pot to
evaporate excess moisture.
2. Mash the potatoes until smooth, then add butter and sour cream, mix until melted
and well-distributed.
3. Gradually add your type of milk or heavy cream, stirring continuously until
desired creamy consistency is achieved.
4. Season with salt and pepper to taste.
5. Serve garnished with chopped chives or parsley if desired.

Roasted Sweet Chili Glazed Carrots

7-8 carrots (if thin do not cut), if medium to large slice down the middle into halves
2 tablespoon sweet chili sauce
1 tablespoon soy sauce
1 tablespoon olive oil, can also use coconut oil or melted butter
1/2 tablespoon honey
Black pepper, freshly ground, to taste

1. Preheat the oven to 400°F
2. Cut the carrots into halves depending on their size, if medium to large, slice into
halves along the middle. Some carrots are thin, if this is the case do not cut them
and keep them whole.
3. In a pot boil water, once boiling add the carrots. Cook for about 4-5 minutes, and
4. In a bowl combine sweet chili sauce, honey, soy sauce, and oil, whisk until
combined. Add in precooked carrots and make sure they are coated in the glaze.
5. Place carrots on sheet tray close together so the glaze does not runoff.
6. Cook for 30-40 minutes
7. Serve and Enjoy!


garden grown broccoli, turnips, and carrots

Garlic Seared Broccolini

8-10 Broccolini Shoots
2-3 garlic cloves, minced
1 tablespoon olive oil
Dash of Worchester sauce
Salt, to taste
Freshly ground black pepper, to taste

1. In a medium skillet, on medium-high heat add olive oil.
2. Once the pan is heated, add in broccolini.
3. Add lid to the pan and turn the heat down to medium- low.
4. Allow to sear and steam for 6-7 minutes.
5. Remove lid and add in garlic and Worchester sauce, cook for 1 minute
6. Add salt and pepper to taste
7. Enjoy

blue dwarf curly kale

Creamed Kale

6-7 Kale Leaves
5 Cloves Garlic, minced
1 Cup Half and Half
3 Tbsp Butter
1/2 Cup Parmesan 
Splash of Worcestershire Sauce
1 tsp Garlic Powder
1 tsp Onion Powder
Salt, to taste
Chili Flakes
1. In a medium pan on medium heat, add 1 tbsp butter until melted, and then add kale.
2. Sauté for 4 minutes, stirring occasionally. Add garlic, and sauté for another 1
3. Add in the half and half, remaining butter, spices, Worcestershire Sauce, 1/4 cup
parmesan, and mix.
4. Top with remaining cheese.
5. Serve and Enjoy!

Yorkshire Pudding

- 1 cup (125g) all-purpose organic flour
- 1 cup (240ml) milk
- 2 large eggs
- 1/2 teaspoon salt
- 2 tablespoons (30ml) butter or coconut oil or olive oil (or all three)

1. Preheat oven to 450°F (230°C).
2. In a bowl, whisk together flour, milk, eggs, and salt until smooth.
3. Let batter rest for 30 minutes at room temperature.
4. Divide oil or drippings evenly among 12 muffin cups in a muffin tin.
5. Place tin in oven for 5 minutes to heat oil.
6. Pour batter into hot muffin cups, filling each about halfway.
7. Bake for 15-20 minutes until puffed and golden.Click here to add text.