A very easy plant-based dinner that everyone will love - it's special enough for a Sunday dinner or holiday meal, and simple enough for a regular weeknight supper.
Servings: 6 servings
Vegan Roast Ingredients
- 1 cup onion
- 1 cup carrots
- 2 cups potatoes
- 2 cups sweet potatoes
- 1 13 oz can corn
- 1 cup frozen peas
- 1 16 oz package vegan meatballs
- salt & pepper
- 2 Tbsp vegan butter
- 2 Tbsp all-purpose flour
- 2 cups water
- 2 tsp vegetable bouillon
- ½ tsp herbs de provence
- salt & pepper
For the Vegan Roast
Preheat oven to 450° Fahrenheit. Chop vegetables into bite-size pieces. Drain the corn.
On a large sheet pan, spread the chopped veggies, frozen meatballs, frozen peas, and corn kernels evenly. Bake for 30-40 minutes.
For the Vegan Gravy
Melt vegan butter in a skillet and whisk in flour. Cook for 2-3 minutes (do not brown).
Dissolve the vegan bouillon in water, then gradually whisk it into the flour/butter mixture. Add herbs if using, then cook at medium-low heat until thickened. Taste it to see if more salt or pepper is needed.
- The gravy may be frozen for later use. When using thawed gravy, the texture will be lumpy at first. Microwave or warm it on the stove until it's hot, then add a bit more water and blend it to make it smooth again.
- You can use 2 cups of vegetable broth instead of vegetable bouillon and water.
Calories: 128kcal | Carbohydrates: 19g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 53mg | Potassium: 316mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10038IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 1mg