Sunday Roast Recipes Vegetarian & Vegan Dishes Quorn

Hi folks
I started out Keto 3 weeks ago today. I installed KetoDiet app for tracking and I've been religious about making sure I keep low carbs (averaging 15-35g). I'm over 6ft and just dropped my first stone (14lb for the non-UK folk) in 16 days from 15st 5lb to 14st 5lb... and I've plateaued already. After such a drastic fall in the first two weeks I was really hoping my body would continue to shed but hey ho, I know how diets go and it'll now probably slow to 1 or 2lb a week if I'm really lucky.
That's not the reason for the post. I'm struggling a bit. Before Keto I was all about potato and pasta. Being a veggie I can still use Quorn for meat replacements which is a boon. Unfortunately I've hit the carb craving. Today I made keto bread which is a help (4 ingredient recipe - Almond flour / Coconut oil / butter / 7 eggs) and made myself a loaf, but it's also a Sunday. Sunday has always been a roast, almost religiously.
What can I do in replacement of a roast as a veggie on Keto? I know you'll have the answers and keep me on the straight and low-carb-narrow.

Hello fellow veg*ns! My boyfriend and I just moved to our first apartment. Before that, we lived on campus and while I did cook there too, it was mostly low-effort meals (think mac and cheese, pizza and simple stir fries). Last week my boyfriend worked late every day, and I had the apartment to myself all day as my exams have just finished and I'm enjoying two weeks of vacation. I only had two things to do: unpack and have dinner on the table by 9pm. So I took advantage of the extra time and new kitchen equipment to experiment with some recipes I had bookmarked over the past year or so. My sweet boyfriend is quite picky with food and painfully honest about my cooking, if he doesn't like it, he starts suggesting right away how I should add this or substitute that. Tough but loving crowd. As the whole week was quite a success, I thought I'd link you guys to these tried and very much approved recipes. Some might look familiar as I've taken a bunch of them off this very subreddit. So here they are:

• Monday: Lentil burgers [e] with green beans and margherita risotto [d]:

This is actually a recipe I've made several times, though this time I changed it up by adding half a cup of left over cream to the risotto. Made it a bit unhealthier, but also even tastier than the original. Obviously I substituted the chicken broth for veggie broth. I also used soy butter instead of regular. For the lentil burgers I used green instead of red lentils, but only because I couldn't find red lentils anywhere in the local supermarkets. Recently I did find some in a Russian store, and next time I make a batch of burger dough (it freezes very well and I always make enough for about 20 burgers) I will try red lentils. The green beans came from a jar and I simply heated them up with a bit of salt.
This one is very calorie-rich and filling btw, not exactly a light meal.

• Tuesday: Mushroom stroganoff [d] with oven fries [v]

According to my boyfriend, the best dish I ever made. And it only took about 20 minutes plus oven time for the fries. I didn't save the recipe for the fries, but it was very simple: cut the potatoes into fries, cover with canola oil and salt, oven-spray a baking dish, and put it all in the oven for 20-30 minutes on 350F. I do not consider my fries to be a success. I attribute the failure to a lack of cooking spray. I couldn't find any in the store and arrogantly thought "Hey, how important can it be, right?". Very important, apparently. Unless you enjoy scraping the fries off your baking dish, you need the spray.

• Wednesday: Burritos! [d] but can be just as easily [v] with potato salad

I now found myself with some leftover sour cream and parsley and I had a can of tomatoes and kidney beans, so I made yummy burritos. This is another recipe I've made often before. Also made home-made tortillas, since they taste a hundred times better than store-bought.
For the tortillas: Take two cups of flour and add two or three tablespoons of canola oil. Add a pinch of salt and half a teaspoon of baking powder. Also some taco seasoning if you feel like it. Add water until you get a firm but still sticky dough. Form balls (about 10) and let the dough rest for a while, 15 minutes to a half hour. Roll out the balls into a very thin tortilla, using lots of flour on your surface and rolling pin. Then throw them into a pancake pan, medium heat, no oil. Turn after you start to see bubbles, about a minute. Fill them while they're still hot or they won't fold well. Put them upside down on a plate so they'll close better.
For the filling: this is so easy, you can just throw pretty much whatever in there. I used a large onion, a can of tomatoes, a can of kidney beans, a small can of sweet corn, two red bell peppers, one yellow bell pepper and a sweet potato. Added some 'mexican seasoning'. I put a tablespoon of sour cream and a tablespoon of grated cheese on the tortilla too.
For the potato salad that's so lazy it's almost embarrassing: I cut the potatoes into cubes, cooked them, added a bit of salt and pepper, mixed in garlic sauce from a jar and threw copious amounts of parsley on top. Alas, I still wasn't able to use all of it.

• Thursday: Spinach-feta-quinoa stuffed mushroom caps [d]

Found a way to use all that leftover parsley. Or so I thought. It turns out the small bunch I bought is actually infinite. I made two layers of filling: first the quinoa, then on top of that the spinach-feta one that's in the link above. I added loads of parsley. For layer one I simply cooked the quinoa in veggie broth with onions and garlic. I served this dish with mixed salad on the side.

• Friday: Cauliflower pasta gratin [v]

This one was not as well-recieved. Turns out my boyfriend doesn't like gratin, and I had no idea. He did say it was very well-made, just not 'his thing'. If you have some sauce left over, you can add some more garlic and use it as hummus.
Saturday we went out to eat, and Sunday we had a simple store-bought pasta with pesto. But I'll add the recipes for this week's Monday's and Tuesday's dinner too, seeing how I'm definitely on a roll.

• Monday: Moroccan chickpea stew [v]

This recipe looked really great, but it seemed to scream for red lentils so I added like two cups of those. For 'greens' I added the spinach I had left over from the mushrooms caps. I loved this stew, but the boyfriend thought it was too chickpea-y. I personally can't get enough of them; I like to eat them right from the jar. But something about the texture turns him off. Unfortunately I was not able to find coconut oil, but this tasted great with olive oil too. Served with long-grain rice as I had run out of brown rice.

• Tuesday: Quorn vol-au-vent [e] [d] with garlic roasted potatoes [v]

The roasted potatoes were amazing. I cut them into smaller chunks than what the recipe suggests though, and for the last ten minutes in the oven I turned it to 'grill' to get that awesome crust.
I'm not sure how familiar the rest of the world is with vol-au-vent. It's very popular here in Europe, the original is basically a stew of chicken and pork, I simply used quorn instead. This is the kind of thing you could serve a real carnivore. I didn't find this one online, I kind of tried to replicate my dad's recipe. I cooked up some broth and added some milk and flour. Then added about 4 cups of sliced button mushrooms, 3 cups of quorn 'chicken' pieces and a cup of quorn 'mince meat'. Threw in the little bit of parsley that was left, and left it all to stew for about 15 minutes. Served it with the roasted potatoes and some cherry tomatoes on the side.
P.S.: I didn't include any [gf] tags as I'm not quite certain about what has gluten and what doesn't. The recipes with flour or pasta in them are a no-no I guess, but I think the moroccan stew is gluten-free?
P.P.S.: Yes, we are crazy about mushrooms.