≡ Vegan Recipes +

Roast Veggies           SOURCE       MARK & ABBIE           INGREDIENTS 5 potatoes, cubed 1/2 pumpkin, cubed 2 carrots, chopped into fat sticks 1 garlic clove, cut into wedges 1/4 bunch rosemary, leaves only   [Steamed Veggies] 1 asparagus bunch, ends trimmed 1 zucchini, cut into slices 1/2 cup frozen peas 1 bunch of brocoli, cut into small florrets   gravy, to serve (2 tablespoons of gravox to 1 cup of water for nice thick gravy)     [Main Options]     mushrooms     vegan pie     garlic herb chickpeas     jackfruit     beans     rice     tofu     nuts     seeds     fake meat products        INSTRUCTIONS 1.   Turn on the oven to 200 degrees to pre-heat. 2.   Chop up the potatoes, carrots and pumpkin. Put in a large roasting dish. Cut up garlic and pull leaves of rosmary sticks. Add to the roasting dish. Pour some olive oil over the veggies and give it a good stir. Put in the oven, checking every 20 minutes, give the veggies a mix up with some spoons. 3.   Meanwhile, cut all the remaining veggies for the steamer. Put them in the steamer, add water to the bottom, but don't turn these on until the oven veggies are about 30 mins away from being ready. 4.   Once veggies look like they're 30 mins from being ready, steam the veggies for 20 mins, counted from when the water starts to boil. 5.   Add asparagus to a small oven tray and put them in the oven when about 20 mins away from veggies being ready. 6.   Start making the gravy when veggies are about 10 mins away from being ready.