Eastern Style Roast Vegetable Dinner (Vegan)
By McDonald, T. | Date 8th of January 2021
Everyone loves a roast dinner. This is the original vegan roast dinner with a twist. It is simple to prepare, very appetising and goes great with vegan gravy. In addition, it makes a great alternative dinner at Rosh Hashanah because of the pomegranate juice and the cabbage symbolising the head of the year.
Time: 40 mins
- Chili pepper
- Nutritional yeast
- 1/4 cup Pomegranate juice
- 1/2 tsp Balsamic vinegar
- 2 Crush garlic cloves
- Sun-dried tomato
First boil the potatoes until they are part soft. Drain them and leave to dry for 20 minutes then coat them in the flour. Cut the carrots and parsnips into strips. Cut the courgette into bite size pieces. Place the carrots, parsnips, courgette, mushrooms into a small roasting dish with highsides. Chop the chilli into small and large pieces and add to the veg tin. Add the pomegranate juice, balsamic vinegar, garlic and a knob of vegan butter to the veg you just placed in a roasting tin. Sprinkle a generous amount of nutritional yeast on top then cover with lid or tin foil. Put the potatoes in a separate roasting tin and coat them in oil and roast it all in a preheated oven at 200 degrees for 20 minutes. Take out of oven, turn the potatoes, add the cabbage coated in oil and roast for another 10 minutes. Add the rosemary and some more oil on top to the potatoes. Add the sun dried tomato to the veg with some oil from the jar of sun dried tomatoes. Roast for a further 8 to 10 minutes. Use the liquid from the veg tin to make the gravy by adding it to some vegan instant gravy.
I hope that you try this dinner and leave a comment about your experience. Subscribe for more great content.
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