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.
Ingredients
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
Method
*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.
The plant girl. 