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
INGREDIENTS
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
METHOD
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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