Tender Harissa Baked Veg

If you’re a fan of big pot recipes that you can just shove in the oven, this is the dish for you. It’s perfect for those Sunday evenings when you want a roast, but can’t be bothered prepping and cooking 293,612 different things.

Packed with fresh seasonal root veg & spicy heat, this one-pot dish is big on flavour and little on effort. Simply chop your veg, season & bake in the oven. Plus, it works great as a side for a nut roast!

As always, it’s 100% plant-based & 100% gluten free.


Makes enough for about 6-8 servings (hello leftovers)

  • 1 bag of baby potatoes
  • 2 carrots
  • 4 parsnips (you can leave the skin on)
  • 2 onions
  • 4 cloves garlic
  • 1 bag of sprouts
  • 1 head of cauliflower

From the cupboard

  • 1 x jar of harissa paste
  • 1 tbs dried basil
  • 1 tbs dried oregano
  • 3 tbs smoked paprika
  • 2 tbs garlic powder
  • 1 tsp celery seeds
  • 2 tsp olive oil
  • 1 tsp chilli powder


*This is baked in a cast iron pot, but you can use a large saucepan and then transfer to an ovenproof dish if you don’t have one.

  • Preheat oven to 180-190
  • Wash & chop your veg (leave the skins on where possible for more goodness)
  • With your hob on a low heat to start, add a few tablespoons of water into your pan and sauté the garlic and onions until soft
  • Add all the remaining veg & ingredients, combine well and leave on the heat for 5 minutes
  • Give another stir to ensure everything is well coated in seasoning, then pop the lid on and place in the oven
  • Bake for around 1 hour (or until the veg are tender yet still have a little bite)
  • Serve with some hot gravy & enjoy

Plus, if you’ve got leftovers, they’ll make tasty lunches – just keep in an airtight container in the fridge for up to 3 days.

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