This is quick to make so it lets you enjoy your Sunday while still serving up the traditional Sunday roast dinner for your family. Sanitarium's vegie roast is delicious and widely available in supermarkets. It also has the added benefit of being high in protein, iron, zinc and has 100% of the recommended dietary intake of Vitamin B12 with absolutely no cholesterol at all. Enjoy!
1 packet Sanitarium Vegie Roast
4 potatoes with skins left on, cut into pieces
1/2 butternut pumpkin with skin, cut into pieces
2 medium red onions peeled, cut into small wedges
4 cloves garlic (leave small ones whole, chop large ones)
6 green beans
red and green capsicum, sliced into strips
1 zucchini, cut into thick strips
2 carrots, cut into bite size pieces
1 corn on the cob, cut into quarters
handful of fresh basil leaves
1 Tbsp dried rosemary
fresh ground black pepper and garlic salt to taste
Mushroom gravy - simply cut up mushrooms and add to gravy.
Place all the veggies (except the capsicum), onion and garlic in an oiled baking dish, sprinkle with the rosemary. Cover with aluminium foil and bake in a pre-heated oven at 180C for 30 minutes.
Cut the plastic wrapping off the roast and rub it with olive oil then rub in the rosemary and mint glaze that comes with the roast.
After the veggies have baked for 30 minutes, position the roast in the middle of them, add the capsicum and bake for a further 30 minutes. Add the basil 10 minutes before the end of cooking time.
Serve with mushroom gravy and garlic bread. A dish of cranberry sauce makes it even more special.
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