recipes and meat alternatives

Rustic roasted Veggies

These bite-sized morsels are so savoury and juicy they will explode in your mouth. Roasting them adds a depth and richness that transforms ordinary cooked vegetables into something elegant.


2-4 medium carrots, chopped
2-3 medium potatoes, chopped
8-10 cloves garlic, peeled
6-8 mushrooms, halved
1 small yam, cubed
(plus any other vegetables you want)
½ lb medium tofu, cubed
2-4 tbsp olive oil
1 tbsp dill
2 tbsp rosemary
cracked chilies (to taste)
salt (to taste)
pepper (to taste)



Preheat oven to 350°F. Place the vegetables and tofu on a lightly oiled cookie sheet or lasagna pan and drizzle the oil over them. Sprinkle with dill, rosemary, chilies, salt, and pepper and mix together until well incorporated. Bake for 40-60 minutes, stirring every 10 minutes. Remove from oven when potatoes can be pierced easily with a fork.

Makes 4-6 servings.

Recipe developed by

How it all vegan!
by Tanya Barnard and Sarah Kramer