Oil Free Roast Veggies
When I roast veggies without oil I often start the cooking process with the veggies covered. By doing this the veg doesn’t dry out too much.
Free from: nut
Gluten, wheat free: use tamari or salt instead of soy sauce
Soya free: use salt instead of soy sauce
Yeast free: use liquid aminos or salt instead of soy sauce
This is a vegan recipe
- veggies (such as mushrooms, butternut squash, onion, pepper, courgette)
- soy sauce (or a sprinkle of salt)
- any spices you fancy (such as garlic granules, paprika, ground cumin, turmeric) (optional)
Slice your onion, and chop other veggies.
Add the veg (all 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) you want to take the lid off.
Once all the veg is pretty much cooked, add the mushrooms. Lid off and back in the oven for 10 minutes or so until the mushrooms are cooked.