Vegan Oven Roasted Vegetables Food

VEGAN OVEN-ROASTED VEGETABLES

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, about 20 minutes. Drain well.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 13x9-inch baking dish.
• Cut each potato into 2 to 3 large slices and arrange pieces at ends of the prepared baking dish. Set leeks next to potatoes, then arrange carrots, onions, red peppers, and mushrooms over and around the leeks and potatoes. Drizzle vegetables with olive oil and sprinkle with thyme, salt, and pepper.
• Roast in the preheated oven, basting with pan juices every 15 minutes, until vegetables are tender when pierced with a fork, 45 to 60 minutes.

OIL-FREE ROASTED VEGETABLES

Steps:

• Preheat oven to 375 degrees F (190 C) and line two baking sheets with parchment paper.
• Place a large pot or rimmed skillet on the stovetop and fill with 1/2 inch water. Bring to a boil over high heat.
• Once boiling, lower heat to medium-high (you're going for a low boil) and carefully place a steamer basket inside (I like this one - or sub a small colander or fine mesh strainer that rests over the water but not in the water).
• Add the starchy vegetables (carrots, potatoes, sweet potatoes - Brussels sprouts are optional and should only be added if you like more tender Brussels - otherwise, set aside).
• Cover pot or skillet and steam the vegetables for 4-6 minutes or until just tender. A knife should easily pierce the vegetables but not easily slide all the way through. You're looking for them to be moist and slightly tender.
• Transfer the steamed starchy vegetables to one baking sheet, and arrange the non-starchy vegetables on the other baking sheet. Season to taste with salt and curry powder, and toss to coat.
• Bake for a total of 20-30 minutes or to desired doneness. The broccolini seems to require just 15 minutes, while the cabbage, bell pepper, and cauliflower benefit from a longer roast - up to 25-30 minutes. (Once steamed), the starchy vegetables shouldn't need more than 20 minutes in the oven. Steamed Brussels need to be roasted for 15 minutes, while unsteamed Brussels can roast for up to 20-25 minutes. Just watch the oven closely and check for doneness.
• At this point, they're ready to serve! However, I find that the vegetables are enhanced with a bit of fresh lemon juice, some herbs, and a drizzle of tahini.
• Store leftover vegetables covered in the refrigerator up to 3-4 days. Reheat over a cast-iron skillet or on a parchment-lined baking sheet in a 400-degree F (204 C) oven until hot - about 10 minutes.

OVEN ROASTED VEGETABLE FAJITAS

Steps:

• This recipe has a video for easy instructions (see below).
• Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
• Chop the cauliflower into small florets (the smaller the pieces, the faster they will cook), slice the peppers and onion into medium-thick slices/strips and spread the vegetables into an even layer on a baking sheet (lined with parchment paper).
• Drizzle with 1-2 tbsp oil and add all spices. Toss with your hands and roast the veggies in the oven for about 20-25 minutes until nicely browned and caramelized. Toss halfway. To warm the tortillas, pop them into the oven (wrapped in aluminium foil) for the remaining 10 minutes.
• Heat the beans in a pan with the balsamic vinegar, a pinch of salt and onion powder.
• To assemble fajitas: Top the tortillas with the roasted veggies, black beans, guacamole, and vegan cheese sauce (optional). Garnish with fresh greens and add some hot sauce on top (optional). Enjoy!

VEGAN ROASTED VEGETABLE MOUSSAKA

Steps:

• Preheat the oven to 190c/170c fan/375f/gas mark 5.
• Lay your vegetables in a single layer on one or more sheet pans or baking trays.
• Drizzle with olive oil, scatter over the herbs and season and salt and pepper.
• Roast for 20 - 25 minutes until the vegetables are soft and start to char at the edges.
• Once cooked, remove from the oven and set aside.
• While the veg is roasting, make the savoury mince. Start by sauteeing the onion and garlic in a pot with a little olive oil until soft.
• Once the onions are soft, add the mushrooms and cook them down, seasoning them with salt and pepper as they cook.
• Now add the meat-free mince, chopped tomatoes, and herbs and give it a good stir.
• Add the balsamic vinegar and Worcestershire sauce and mix in, then add the hot vegetable stock. Stir and leave to cook on a medium heat for 25 minutes until it has thickened a little.
• Season with salt and pepper and taste to check the seasoning.
• While the vegetables and roasting and the savoury mince is cooking you can make your bechamel sauce.
• Start by adding the milk to a measuring jug, with the onion and bay leaves and heat in the microwave. You don't want to boil it, just warm it through to help the flavour to develop. If you don't have a microwave, you can heat in a pot.
• Now melt the vegan butter in a small pan. Keep the heat fairly low.
• Add the flour and mix in.
• Add some of the milk, just a generous splosh and stir in. A whisk is the best for this but you can use a wooden spoon. Keep whisking until it has thickened, then add a little more milk and whisk again until thick, keep doing this until you have added all the milk and you will have a silky sauce with no lumps.
• Allow the sauce to come to a simmer, this will help cook out the flour., then season well with salt and pepper and taste to check the seasoning.
• If you are making it into a cheese sauce, add a generous handful of grated vegan cheddar and vegan style parmesan and allow it to melt into the sauce.
• In one large or two or three smaller dishes (enough to serve 6) add a layer of the soya mince (use half of it).
• Top with a layer of the roasted vegetables (all of the veg).
• Now add another layer of savoury mince, then top with the bechamel sauce (all of it).
• If you are freezing the moussaka, this is the time to freeze it, once cool, before the bake.
• Bake in your pre-heated oven for 20 - 25 minutes until bubbling and golden at the edges. Vegan bechamel sauce doesn't get as golden across the surface as a dairy sauce would but that's ok.
• Serve with boiled or steamed potatoes and green vegetables.
• Enjoy!