The Complete Veggie dinner
60 minutes + oven time 60 Minutes
For the roasted carrots:
- 400 grams carrots, peeled and halved
- 400 grams parsnips, peeled and quartered
- 2 tbsp olive oil
- 1 tsp paprika
- 1 clove garlic, finely chopped
- 10 grams fresh thyme
- 1 handful of almonds
For the potatoes:
- 600 grams of floury potatoes
- 100 ml olive oil
- Salt, pepper
For the Brussels sprouts:
- 400 grams of Brussels sprouts, cleaned
- 1 knob of vegan butter
- 1 pack of Vivera bacon
- 1 handful of pecans
For the stuffing:
- 2 tbsp olive oil
- ½ small white bread roll, crumbled
- 1 small red onion, chopped
- 1 clove of garlic, finely chopped
- 50 g dried cranberries
- 2 sprigs rosemary, finely chopped
- 10 grams flat leaf parsley, finely chopped
- 150 ml vegan gravy
- 150 g cranberry compote
What to do
Preheat the oven to 200°C.
Spread the carrots and parsnips on a baking sheet lined with baking paper. Stir in the oil, paprika, garlic and thyme. Roast for 25 minutes until tender.
Cut the potatoes into quarters. Place in a pan with a layer of salted water and cook for 15 minutes until almost tender. Drain in a sieve and allow to evaporate well. Shake the sieve to roughen the surface of the potatoes.
Place a baking dish with the oil in the oven and let hot for 10 minutes. Gently shake the potatoes into it and roast for 30-40 minutes until golden brown and super crispy. Scoop out of the oil into a serving dish and sprinkle with some salt.
Cook the Brussels sprouts for 10 minutes until al dente. Heat the butter in a frying pan and fry the bacon. When the bacon is crispy, add the Brussels sprouts and fry for a few more minutes. Season with pepper and sprinkle with the pecans.
For the stuffing, heat the olive oil in a frying pan. Fry the breadcrumbs with the onion and garlic until crispy. Spread the crumb on kitchen paper and let it cool. Then mix with the dried cranberries, rosemary and parsley.
Serve all the elements with the gravy and cranberry compote in beautiful serving dishes on the table.
Serving tip:: Delicious with the chicken breast in cranberry sauce.