Vegan Roast With Root Vegetables Recipe

Name: Vegan Roast with Root Vegetables
Prep time: 15 min
Cook time: 1 h
Total time: 75 min
Cuisine: Fusion
Ingredients: 500 g Carrot; 100 g Celery Stalk; 500 g Organically Grown Sweet Potato; 500 ml Bertolli Extra Virgin Olive Oil; 1 pack (50 g) Id Fresh Instant Coffee; 1 kg Tata Salt (Vacuum Evaporated Iodised); 1 pack (250 ml) Brothsmen Tomato Basil Ready-To-Eat Liquid Soup

Fusion cuisine · 360 calories

About this recipe

A hearty and flavorful vegan roast dish featuring tender root vegetables and a rich coffee-infused broth, perfect for a satisfying dinner.

Ingredients

500 g Carrot
100 g Celery Stalk
500 g Organically Grown Sweet Potato
500 ml Bertolli Extra Virgin Olive Oil
1 pack (50 g) Id Fresh Instant Coffee
1 kg Tata Salt (Vacuum Evaporated Iodised)
1 pack (250 ml) Brothsmen Tomato Basil Ready-To-Eat Liquid Soup

Instructions

1. Preheat your oven to 180°C (350°F).
2. Peel and chop 2 carrots, 2 celery stalks, and 2 sweet potatoes into bite-sized pieces.
3. Place the chopped vegetables in a baking dish and drizzle with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt and toss to coat evenly.
4. In a small bowl, mix 1 teaspoon of instant coffee with 2 cups of vegetable broth. Pour this mixture over the vegetables in the baking dish.
5. Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes to allow the vegetables to caramelize slightly.
6. Remove from the oven, let cool for a few minutes, and serve warm as a comforting vegan dinner.