Ingredients
The vegetables
- 1 Broccoli
- 1 Red bell pepper
- 1 Yellow bell pepper
- 125 grams of Mushrooms
- 4 small Red onions
The dressing for the vegetables
- 4 cloves of Garlic
- 1 teaspoon of Onion powder
- A pinch of Salt
- A pinch of Pepper
- 1 tablespoon of Dried oregano
- 1 tablespoon of Dried parsley
- 3 tablespoons of Oil
The sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Maple syrup
- 1 tablespoon Rice vinegar
- 2 tablespoons of Sweet chili sauce
The potato wedges
- 3 Potatoes
- A pinch of Salt
- A handful of Parsley
Optional
- 6 small Vegan burgers
Directions
Steps
1 Done | Mise en placePreheat your oven to 180°C/350°F and line a baking tray with parchment paper or a silicone baking mat. |
2 Done | The dressing for the vegetablesCombine all of the dressing ingredients into a small food processor or a blender and blitz until smooth. |
3 Done | The potato wedgesFind the recipe for my oil free crispy oven baked potato wedges here! |
4 Done | Place the vegetables into a large mixing bowl and add the dressing to it. Mix together until the vegetables are evenly coated. Then place this on the baking tray and spread evenly. Bake for 15 to 20 minutes or until the vegetables are completely cooked. |
5 Done | The sauceWhile the veggies are in the oven, prepare the sauce by simply combining the sauce ingredients in a bowl and whisking them together. The sauce is optional but definitely recommended ;-) |
6 Done | Prepare the vegan burgers according to the package instructions. |