Vegan Holiday roast – cheap, succulent and festive!

Vegan Holiday roast – cheap, succulent and festive!
  1. Turn on your oven at 200°C/400°F. To make this roast you are going to start by carefully washing every nook and cranny of the celeriac. We’re not going to peel it, so soak it in warm water & bicarbonate and go at it with a sponge or a Veggie Scub.
  2. Next, create your magic blend of herbs and condiments: in a little bowl mix your rosemary, minced garlic, bay leaves, salt and pepper.
  3. Pat dry your celeriac, and cut think slices until the middle on the top part. Now place it in your baking dish, and massage it with the oil, making sure some goes in between the slices. Now do the same with the herbs, spreading them evenly over the celeriac and in between each slice (the oil will help them stick to the roast).
  4. Cover with some aluminum foil and place in the oven for 1 hour. In the meantime wash, dry and cut your potatoes in big quarters.
  5. After 1 hour, take the celeriac roast out of the oven, spread the potatoes around it and put it back in the oven uncovered. Depending on your oven, at the 2-hour mark, test the roast: if a fork goes through it smoothly and the top is golden brown, it’s ready!
    Credit to Seven Roses

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