a few extra steps make this the ultimate roast veg tray…

…the addition of mushrooms adds ‘meaty’ flavours and textures that’ll have you smacking your lips…

Serves | 4

Prep | 10 mins

Cook | 50 mins

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free


2tbsp olive oil, plus extra for drizzling

1tsp sage

1tsp thyme

2 large floury potatoes, cut into chunks

2 large carrots, peeled and cut into rough chunks

250g closed cup mushrooms, cleaned and halved or quartered for the larger ones

1/2 broccoli, cut into florets

100g frozen peas

250ml veg gravy

Salt and freshly ground black pepper, to season


Preheat your oven to 230C

If you’re eating the roast veg alongside a plant based roast, check it’s cooking instructions

Microwave the potatoes for 10 mins

Add the olive oil to roasting tin along with the carrots, sage and thyme. Toss well and cook in the oven for 50 mins. Add the potatoes from the microwave. Season well

Heat a drizzle of oil in a skillet and sear the broccoli for 5 mins. Set aside. Do the same with the mushrooms

After 40 minutes, add the veg gravy and peas to the roasting tin and stir well. After 45 mins, add the mushrooms and broccoli and stir again

Serve family-style alongside a plant based roast, vegan Yorkshire puddings and lashings of hot veg gravy… absolutely delicious – enjoy x

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Published by misterrands


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