Vegan Roasted Vegetable Medley Recipe

About this recipe

A hearty and flavorful vegan dinner featuring a medley of roasted vegetables, seasoned with herbs and soy sauce for a satisfying plant-based meal.

Ingredients

• 1 Kg Harry & Percy British Salad Potatoes
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 450G Pack'D Organic Broccoli Florets
• - Cooks & Co Sliced Mushrooms
• - Filippo Berio Garlic Flavoured Olive Oil
• 500 Ml Lee Kum Kee Double Deluxe Soy, 500Ml
• - Organic Dried Rosemary Hatton Hill Organic
• 250Ml Ktc Coconut Oil 250ml

Instructions

1. 1. Preheat the oven to 475°F (245°C).
2. 2. In a large roasting pan, melt 2 tablespoons of olive oil and 2 tablespoons of coconut oil over low heat, ensuring the bottom of the pan is evenly coated.
3. 3. Arrange the cut sides of the potatoes and onions face down in the pan to seal in their juices. Roast for 15 minutes.
4. 4. Remove the pan from the oven and toss the vegetables gently. Add the broccoli florets and pour 2 tablespoons of soy sauce over the vegetables, tossing to coat evenly.
5. 5. Return the pan to the oven and roast for another 15 minutes.
6. 6. Add 200 g of sliced mushrooms and sprinkle 1 teaspoon of dried rosemary and 1 teaspoon of dried rosemary over the vegetables. Toss lightly to combine.
7. 7. Roast for an additional 5 to 10 minutes, or until all vegetables are tender and slightly caramelized.
8. 8. Remove from the oven and serve warm as a main dish or alongside your favorite vegan bread.