For me, an autumn veggie roast is fantastic when season kicks in and we see a new range of produce. Root vegetables and squashes enter our supermarkets and this is when I really get excited about cooking.
I didn’t want a vegetable roast that’s just a substitute for meat; I wanted something that anyone can enjoy. I also wanted it to be all about the different layers of flavour coming from each vegetable, followed by wonderful herbs and spices.
Butternut squash and carrot bring both mild sweetness with a little earthiness. The celeriac is there for its nutty, celery flavour which is fantastic for any hearty roast. These mixed with a few herbs and spices, make this dish come alive.
The great thing about making this autumn veggie roast is you use the same mix to make the gravy. This is a really convenient hack that produces a fantastic gravy, which adds more flavour and moisture to the roast. Once you have that sorted, it’s all the trimmings you like as usual.
Autumn veggie roast secret ingredients
There is a couple of surprise appearances in this dish, one being the apple sauce. This adds a little sweetness and it pairs well with the celeriac and sage. I think this adds a lot to the dish and works wonderfully with cabbage on the side.
Now, lets talk about the elephant in the room, shall we? Yes marmite, also known as yeast extract, which really adds that meaty richness that you don’t get from veggies alone. It’s used in a lot of vegetable stocks and with it’s concentrated flavour, it really packs a punch. You may have seen it used in other recipes like our Ultimate Christmas roast potatoes.
Finally the last key ingredient is gram flour! This is what binds all those wonderful veggies together and turns it into more of a joint to carve. It’s used all across India, and other countries, and works so well when making onion bhajis. Last but not least, it adds protein to the dish and is far healthier than using normal flour.
AUTUMN VEGGIE ROAST
- 400 g carrot grated
- 400 g butternut squash grated
- 200 g celeriac grated
- 1 large onion fine sliced
- 2 cloves garlic crushed
- 150 g gram flour
- 1 tsp fennel seeds
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tbsp tomato paste
- 2 heaped tsp apple sauce
- 2 tbsp marmite yeast extract
- 600 ml water
- 1 tbsp corn flour extra for desired consistency
- sweat the onions and the rest of the vegetable in a pan with a little oil until soft and then add the garlic and turn the heat up for a few minutes stirring until the vegetables start to colour slightly. Leave to cool slightly and reserve roughly 1 quarter of the mixture for later.
- With the quarter of the veggie mix you reserved, add to a pan with 600ml of water and bring to the boil, turn down low and simmer for 25 minutes to make a vegetable stock.
- In a large bowl add the veggie mixture and then stir in the apple sauce and 1 tbsp of the marmite well and then add the gram flour. Mix well and split in half, adding a little water to bind together and make 2 veggie roasts (roughly rectangular). Place on a baking tray lined with parchment paper rubbing each one with about a table spoon of oil. Cover with foil and bake for 15 minutes, remove the foil and bake for a further 15 minutes.
- pass the vegetable stock through a sieve and then add back to the pan with 1 tablespoon of marmite. simmer until the roast is done to reduce it slightly. when the roast is ready, add the cornflour into a small bowl with 2 tbsp's of water to smooth out the lumps and then stir into the gravy to thicken. Bring to the boil and then season to taste. You can add more corn flour if you prefer a thicker gravy.
- When the roast is ready, serve with the gravy and your trimmings of choice.