Oil Free Roast Vegetables
When I roast veggies without oil I often start the cooking process with the veggies covered. By doing this, oil free roast vegetables don’t dry out too much.
You can use oil free roast vegetables in lots of different ways. Here are a few serving suggestions…
- serve as a side dish, for example with nut loaf and gravy
- mix with boiled grains
- add to a tomato sauce and serve with pasta (for my oil free roast vegetable pasta recipe, see here)
Oil free roast vegetable ingredients
You can use all sorts of vegetable varieties for this recipe. The main picture shows oil free roast red onion, butternut squash and mushroom. Courgette and pepper also work well. I use soy sauce to season the veg, though you can substitute with salt, tamari, coconut aminos or liquid aminos. Or leave the salty seasoning out altogether! I sometimes add spices too, but that depends on what I am serving my roast veg with. For example, if I am serving the veg with a ‘grains and hummus’-type dinner then it’s nice if the veg is spicy. If I serve the veg in a pasta sauce I just stick to a little garlic granules.
Free from: nut
Gluten, wheat free: use tamari or salt instead of soy sauce
Soya free: use coconut aminos or salt instead of soy sauce
Yeast free: use liquid aminos or salt instead of soy sauce
This is a vegan recipe
All external links are provided to highlight products that I think are fantastic. I do not receive any commission or sponsorship from any companies.
- vegetables: such as mushrooms, butternut squash, onion, pepper, courgette
- soy sauce (or a sprinkle of salt)
- spices: such as garlic granules, paprika, ground cumin, turmeric (optional)
Slice your onion, and chop other veggies.
Add all the vegetables, except the mushrooms, to an oven proof dish with a lid.
Splash on a little soy sauce: you don’t need much. Stir through any spices you fancy, then pop the lid on and cook at 180C for about half an hour. Keep an eye on it. As soon as the veggies start to release some liquid (after about 20 minutes or so), take the lid off.
Once all the veg is pretty much cooked, add the mushrooms. Pop the dish back in the oven with the lid off. Cook for about 10 minutes more, or until the mushrooms are cooked.