Carrot-Pineapple Vegan Roast Dinner Recipe

About this recipe

A hearty and flavorful vegan dinner featuring roasted carrots, pineapple, and a savory gravy, perfect for solution seekers looking for a plant-based meal.

Ingredients

• 200 g Orange Carrot (Gajar)
• 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
• - Pineapple Crush-750 Ml
• 100 g Pineapple
• 500 g Uttam Sugar Brown Sugar Cubes
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 1 kg Puro Healthy Salt (Sendha Namak)
• 48 x 250 ml Bisleri Packaged Water - Pack Of 48

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a baking dish, spread 1 cup of sliced carrots evenly.
3. 3. In a bowl, combine 2 tbsp of brown sugar, 2 tbsp of soy sauce, and a pinch of salt. Mix well.
4. 4. Pour the mixture over the carrots in the baking dish.
5. 5. Cover the dish with aluminum foil and bake for 45 minutes.
6. 6. Remove the foil and bake for an additional 15 minutes to caramelize the top.
7. 7. In a saucepan, combine 1 tbsp of cornstarch with 2 tbsp of water to create a slurry. Add the slurry to the cooking liquid from the baking dish and heat over medium heat, stirring until thickened to make a gravy.
8. 8. Serve the roasted carrots with the gravy over hot cooked rice.