Vegetable Roast

Cauldron Vegetable Roast is made from a delicious blend of chickpeas and sweet potato with a thyme and rosemary seasoning.

Weight

350g

Serving Suggestion

For a delicious gravy to serve with your vegetable roast why not try our recipe...
Red Wine & Pepper Gravy
50g butter or 2tbsp vegetable oil for a vegan gravy
1 small carrot, peeled & finely chopped
1 medium onion, finely chopped
1 celery stick, finely chopped
1tbsp plain flour
1 stock cube dissolved in 200ml water
180ml red wine
1 bouquet garni
freshly ground black pepper to taste

1. In a small saucepan melt the butter (or preheat the oil), add the chopped vegetable and sauté until they have softened.
2.Add the flour and cook until the flour begins to go golden brown, stir constantly with a wooden spoon.
3. Add stock, wine and bouquet garni and simmer uncovered for 15-20 minutes.  Strain the liquid through a sieve and return gravy to the pan.  Add the pepper and heat through for 1 minute, adjust seasoning to taste.  Serve the gravy poured over thick slices of the vegetable roast.

Where to buy

J Sainsbury

SUITABLE FOR VEGANS