I’m not even going to talk about this one too much because I’m too busy eating it.
A few veg chopped into bite sizes then tossed in olive oil, salt, pepper and garlic powder.
I roasted them, starting with the harder ones, in this case beetroot (fresh picked from our garden), potato and carrot. Then closer to finishing time I added broccoli and asparagus, both also from our garden.
I chopped up some vegan sausages on a fancy angle cut and seared the bits before adding into the veg.
Serve on a bed of quinoa, cooked in the rice cooker, and drizzle some vegan gravy over.
Excuse me, I have to stuff my face now.