Vegan Sunday Roast
By McDonald, T. | Date 28th of Jan 2022
No Sunday in the UK is complete without a roast dinner. This is a vegan roast that is simple and bursting with flavour. For more roughage, keep the skins on because you don't really want to throw away all that goodness. Amazingly, the sweet potato gives huge amounts of nutrition including a massive dose of vitamin A and some protein while the kale provides a great dose of vitamin K and the cabbage has vitamin C. These vitamins are needed by the body for numerous functions, such as seeing in dim light and keeping the immune system healthy. In addition, the kale provides some calcium, which good for bones and teeth.
- Sweet potato
- Red chilli pepper
- Courgette (Zucchini)
- Boil the sweet potato until it softens. Place in a roasting dish with a lid, add the cabbage and cover with some oil. Roast the potato and cabbage for 20 minutes at 200 degrees. Add the kale and turn the sweet potato. Roast for another 15 - 20 minutes at 200 degrees.
- Put the carrot, parsnip, courgette, chilli pepper and some kale in the smaller roasting dish. Add a little pomegranate juice, garlic purée, balsamic vinegar, a knob of vegan butter and a tiny amount of gravy. The idea is that the veg soaks up the liquids rather than boil in them. Doing it this way will still allow the veg to roast, but draws in the extra flavours. Cover the dish with a lid or foil and roast for 35 - 40 minutes at 200 degrees.