My version of a sunday roast, sans yorkshire puddings because I can rarely be bothered making them. Honestly, the best part of this recipe is the gravy, which is why everything else is smothered in it in the picture. The roasting of veg takes a bit of time, but it’s pretty hands off and the rest is super easy to put together.
Preaheat the oven to 200 degrees. Cut assorted veg into chunks (I used potato, butternut squash, parsnip, carrot and red onion. And some garlic for taste). Sprinkle olive oil, sage and rosemary over veg and mix well. Spread in a single layer onto oven tray and salt and pepper to taste. Roast for 40ish minutes, mixing the veg occasionally.
I used storebought veg breaded burgers and followed cooking instructions. I also boiled some frozen veg as a side.
For the gravy: Dice a very small onion (3 tablespoons) and two cloves of garlic. Sautee in 3 tbsp of oil until golden. Add 3 tablespoons of flour slowly, mixing to avoid clumps, to make a quick roux. Add 1 cup of veg broth and 1 tablespoon of soy sauce and continue stiring. The sauce should thicken quickly, at which point season to taste and add some sage.
MIx all of the ingreedients on a plate and add a dollop of hummus, because why not.
Protein: 22 grams per portion (makes two big portions)