Vegan roast Tenderstem® bowl

Vegan roast Tenderstem® bowl

This bowl of roasted Tenderstem® broccoli, mashed potatoes, red cabbage and crunchy nuts and seeds is a modern and vegan-friendly alternative to a traditional roast lunch. It’s totally delicious and packed with nourishing ingredients.

Preparation time

10 minutes

Cooking time

40 minutes



Nutritional information per serving

  • kcal 652
  • Fat 38.1 High
  • Saturates 5.5 Low
  • Carbs 52.4
  • Sugars 11.5 Low
  • Fibre 11.5
  • Protein 19.3
  • Salt 0.4 Low


  1. Preheat the oven to 200°C/fan 180°C/gas 6.

  2. Cook the potatoes in boiling water for about 20 minutes or until cooked through. Drain well, then add the vegan cream, vegetable spread and season with salt and pepper. Mash until smooth.

  3. While the potatoes are cooking, place the Tenderstem® broccoli on a roasting tray lined with baking paper. Toss with the oil and roast for 10-15 minutes.

  4. Place the red cabbage in a large bowl with the white wine vinegar, maple syrup and vegetable oil. Knead vigorously with your hands (rubber gloves are great for this).

  5. Place the nuts and seeds in a non-stick frying pan and toast on a medium heat for 2-3 minutes until brown. Stir often and take care they don’t burn. Leave to cool a little.

  6. Arrange the mashed potatoes, cabbage and Tenderstem® broccoli in two large bowls. Sprinkle over the toasted nuts and seeds, and serve with gravy and cranberry sauce, garnished with lamb’s lettuce, if desired.

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