Sunday Roast

Serves 1 | Prep time: 10 mins | Cooking time: 55 mins

INGREDIENTS

• 1 cup butternut pumpkin with skin, cut into pieces
• 1/2 medium potato
• 1/2 cup green beans
• 1/2 carrot, cut into bite size pieces
• 1/2 green capsicum (bell pepper), cut into slivers
• 1 clove garlic, chop in half
• Olive oil (optional)
• 1 Tbsp dried rosemary
• 1 store-bought Vegie Roast (serve 2 slices per person) (or make your own ahead of time using this seitan recipe)
• Fresh ground black pepper, garlic and iodised salt (optional) to taste
• Handful of fresh basil leaves
• 2 tsp vegan gravy powder

METHOD

1. Preheat oven to 180C/355F.
2. Place all the veggies (except the capsicum) and garlic in an oiled baking dish, sprinkle with the rosemary.
3. Cover with aluminium foil and bake in the oven for 30 minutes.
4. While the veggies bake, prepare the gravy and roast by following the instructions on the packet.
5. After the veggies have baked for 30 minutes, position the roast in the middle of them with seasoning, add the capsicum and bake for a further 20 minutes. Add the basil 10 minutes before the end of cooking time.
6. Serve with gravy. Optional dash of cranberry sauce makes it even more special.

Notes for Challengers: You can make extra veggies for tomorrow’s roast veggie sandwich lunch.
**Tomorrow’s breakfast will need to be prepared tonight.