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roasted

In this collection, you will find all of my best vegan recipes that feature super cozy roasted components, including my butternut orzo with crispy Brussels sprouts, a kale slaw with crunchy BBQ cauliflower, and crispy coconut tofu lettuce wraps.

There’s also lots of simple vegetable inspiration here, like my roasted roots with jalapeno yogurt sauce and these sundried tomato pesto potatoes.

If you are looking for even more roasted vegan recipes, The First Mess Cookbook has plenty of inspiration.

ORECCHIETTE WITH BROCCOLI RABE AND CHIVE PESTO, SUNFLOWER PARM & SMOKY CHICKPEAS - The First Mess

Broccoli Rabe and Chive Pesto Orecchiete, Sunflower “Parm” & Smoky Chickpeas

Harissa Chickpea Bowl with Potatoes, Lemon-y Tahini & Greens - The First Mess

Harissa Chickpea Bowl with Potatoes, Lemony Tahini & Greens

Vegan Stuffed Mushrooms with Pesto Cream & Garlicky Bread Crumbs - The First Mess

Vegan Stuffed Mushrooms with Pesto Cream

LEGITIMATELY CRISPY BAKED SWEET POTATO FRIES - The First Mess

Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip

Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes (vegan) - The First Mess

Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes

Super Creamy Cauliflower Pasta with Garlic and Roasted Tomatoes (vegan!) - The First Mess

Creamy Cauliflower Pasta with Garlic & Roasted Tomatoes

Black Beans and Rice with Roasted Poblanos and Garlic - The First Mess

Black Beans & Rice with Roasted Poblanos and Garlic

Vegan BLT salad with crispy coconut "bacon," tangy lemon pepper dressing, grilled peaches, and avocado - The First Mess

Vegan BLT Salad with Coconut Bacon, Grilled Peaches & Tangy Lemon Pepper Dressing

Buffalo cauliflower salad with chickpeas & tahini ranch (vegan) - The First Mess

Buffalo Cauliflower Salad with Tahini Ranch

An overhead shot of a baked and stuffed eggplant half topped with a light red sauce and chopped herbs.

Stuffed Eggplant With Sunflower Romesco Sauce

Super Savoury Veggie, Hemp & Millet Nuggets - The First Mess

Veggie Nuggets with Broccoli, Hemp & Millet

An overhead shot of a rustic, free form skillet lasagna topped with almond "ricotta" dollops, blobs of pesto, and spinach leaves. The dish is photographed in an octagonal cast iron pan.

Vegan Skillet Lasagna with Homemade Almond Ricotta

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About Laura Wright

I'm a vegan cookbook author, recipe developer, and I've been a food blogger for over 10 years. Here, you'll find seasonal vegan recipes, wholesome meals, and plenty of feel-good inspiration for a compassionate lifestyle. My hope is to always inspire and encourage anyone, at any level, to try plant-based cooking at home.

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