Vegetarian Roast Dinner

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BBC Good Food
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

Nut roast

1 tbsp Thyme

250 g tofu, in tiny cubes


Enough Sunflower oil to lightly coat the bottom of a large baking tray.

1 tbsp Oil

Herbs, to taste

4 Beetroots

2 celery sticks, chopped

Salt and pepper to taste

70 g Bread crumbs

1 tsp dried coriander

3 tbsp Olive oil

175 g mushrooms, Sliced

350 ml Boiling water

Enough water for steaming

Splash of red wine

500 g Baby carrots

3.5kg Large Potatoes, cut into quarters, peeled.

Roast Potatoes

1 medium red onion, finely chopped

1 Large leek, chopped

1 Large onion, chopped

Juice of 1/2 lemon


Enough water to cover them

150 g mixed nuts

2 tsp Marmite

Generous glug soya sauce

2 garlic cloves, finely chopped

1 tsp dried parsley

Enough water to cover

Handful fresh coriander, roughly chopped

2 tbsp Cornflour

Handful fresh parsley, roughly chopped

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