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Writer's pictureHeather

Quick and Easy Veggie Roast


Veggie Roast for dinner tonight.
Veggie Roast for dinner tonight.

I greatly appreciated meals that are quick and easy but also delicious. That is probably why I like making one-pot or one-pan meals. I love eating veggies but adding protein to them is a great simple meal that is quick and easy. Let’s be real, no one has much time to spend in the kitchen, even if you are passionate about cooking. Everyone is just so busy! Can you relate?


That is why I love this wonderful flavorful vegan Veggie Roast. It has all my favorite veggies and protein and can be put in the oven by the time the oven is up to temperature with preheating.


Before we jump into what you should add and how to make this, I’m going to tell you a secret! I measure NOTHING! You can’t mess this up so if you are scared to experiment and need a recipe to follow, this is a great recipe to take the plunge and get creative. I provide a recipe but it is just to be used as a guide, nothing more. Keep that in mind while you create. Are you ready to get started?


Veggies to Use


What veggies do you like? I love that this dish is so versatile. Use whatever veggies you want to use. I like to keep a bag of the Be’f Tips on hand in my freezer for whenever I need a quick meal and I just use whatever veggies I have on hand, which is usually a variety.


A few suggestions:


Beets

Broccoli

Brussel sprouts

Carrots

Garlic gloves

Cauliflower

Celery (large chunks)

Leeks

Mushrooms

Onions

Parsnip

Peppers

Potatoes

Rutabaga

Turnip

Zucchini (large chunks)


If your kids don’t like some of the veggies, those can be left off their plates when serving. If you struggle with getting your kids to eat their veggies then have them go shopping with you and pick out some veggies that they would like to try and add those veggies to this roast. This is a great way to get kids invested in what you are making and widen the range of veggies that they will eat. If they picked it out they are more likely to try it. This is also a really easy meal to have them help you make if you precut everything beforehand. Win! Win!


Protein




Gardein Plant-Based Be’f Tips are perfect for this roast.
Gardein Plant-Based Be’f Tips are perfect for this roast.

For the protein for this Veggie Roast, I like to use Gardein Plant-Based Be’f Tips. I have tried other options but this is my favorite. Timing is everything though, if you bake them for the full amount of time, even if they are frozen, they will dry out. This is one reason why we cover the roast as it cooks. Is there something you like better? Try that. If you are not vegetarian or vegan add your favorite meat or try this on #meatlessmonday for variety.


I get it if you don’t like the idea of using processed meat substitutes. I don’t use them frequently, but sometimes I need a quick meal and this is a far better option than other choices that I could fix for dinner. Another less processed option would be to use marinated extra firm tofu cut into larger than bit size chunks.



Helpful Tips for Making This Veggie Roast


Keep in mind that your goal is to have all veggies and protein done at the same time. Make adjustments to cook time as you go.


The larger the veggies, the longer the cooking time. I typically keep things bite-size or larger depending on the veggie. If you have everything smaller, then bake it for less time.


You want to keep everything sized so that everything will be done cooking at the same time. For example, mushrooms and peppers cook quicker than things like potatoes and carrots so keep mushrooms and peppers in large pieces and potatoes and carrots smaller. For reference, large pieces mean larger than bit size. Also, keep garlic in whole cloves.


You need to stir everything in your baking dish twice so that everything cooks evenly. This is very important and there is more information in the directions.


Using small potatoes makes the prep time and cooking time even quicker.

Using small potatos makes prep time and cook time quick.
Using small potatos makes prep time and cook time quick.


Veggies like sweet potatoes and most squashes are a bit tricky, but not impossible to use. Keep in mind that they will soften and break down as they cook, when you stir the dish the pieces could fall apart. If you are using them, keep the pieces larger or you could throw bite-size pieces into the dish on the first stir giving them 30 minutes to cook.


If you use frozen broccoli, I recommend pulling the bag from the freezer when prepping the roast. Add the broccoli to the roast after 30 minutes of baking time. See the directions below for more information. This is a quick option.


When I am adding my veggies as I make this, I always add much more than I planned on, it quickly grows. 😁


Veggie Roast


Prep Time: Keep in mind that prep time will vary depending on how many veggies you need to prepare and what is already prepped.


Cook Time: 1 hour on average


Ingredients:


About 7 cups of veggies

1 bag of Gardein Plant-Based Be’f Tips

3 Tablespoons of olive oil or avocado oil

Pepper to taste

1/2 teaspoon garlic powder

1/2 teaspoon onion powder


Directions:


  1. Preheat oven to 350°.

  2. Prepare a large baking dish by spraying it with a nonstick spray and set aside.

  3. In a large bowl add oil, salt, pepper, Italian seasoning, garlic powder, and onion powder, or seasoning of your choice. Whisk to blend everything in the bowl together.

  4. Add all your veggies, except those that don’t require much baking time, into your large bowl. Toss all the veggies in the oil mixture until everything is lightly and evenly coated with the oil mixture.

  5. Put the veggie mixture into the prepared baking dish and cover it with foil.

  6. Bake for 30 minutes then pull the veggie roast, uncover, and flip over what veggies you can. This will allow veggies to bake evenly. If your Gardein Plant-Based Be’f Tips are still frozen, add them now. If adding frozen Broccoli, add it now. Cover again with the foil and place back in the oven.

  7. In 15 minutes, pull your Veggie Roast again, uncover, and flip what you can. If your Be’f Tips are defrosted then add them now. Put foil back on the roast and bake for the final 15 minutes.

  8. When all the veggies are at your desired tenderness and the Be’f Tips are heated, pull from the oven and serve. You can always sprinkle shredded cheese on top, regular or vegan if you want.

I hope that you enjoy this quick Veggie Roast as much as I do. Please share this with your friends.

Enjoy of plate of veggie roast tonight.
Enjoy of plate of veggie roast tonight.

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