A Lonely, Lazy Vegan's 1-Pan Roast Dinner

Massive Munch has been away being very busy and important, so I've only got myself to cater for for Sunday dinner. Earlier today I took a nice stroll around both Chislehurst and Blackheath Farmers Markets and picked up a few lovely things, like salsify and jerusalem artichokes, both of which I've never cooked with before, so were obviously a must have.

Anyway, after ambling home and feeling rather lazy with regards to cooking a full on dinner for my lonely backside, I decided to sling it all in one tray and roast the new things, some old favourites and some green things and just see what happens...

WHAT HAPPENED WAS DELICIOUS!
For realsies. If I changed anything, I'd chop the jerusalem artichokes a bit smaller, so they'd brown a bit more, but otherwise it was a perfect, quick, easy, tasty and filling dinner with minimal washing up to do. What more do you want?!!

Mate...I didn't even use fresh herbs. I cannot stress just how easy this is. The most taxing thing is making sure you've got a lemon water solution to keep the salsify in until you cook it. Not particularly difficult.

Well, enough post-dinner-satisfaction-afterglow-waxing-lyrical, have a recipe!


Lonely, Lazy, Vegan, 1 Pan Roast Dinner
would serve 2, but I scoffed the lot


3 stalks of salsify, scrubbed, peeled & quartered (pop into lemon water to prevent from browning until ready to cook)
4 jerusalem artichokes, scrubbed and chopped into bitesize pieces
handful of sprouts, picked & halved
1/2 very large carrot, cut into eighths
most of a leek, chopped
1 rib of celery, chopped
4 garlic cloves, smashed and peeled
1 parsnip, peeled & chopped
handful of okra, washed & dried thoroughly
100ml olive oil
big pinch of chilli salt
generous grind of mixed pepper
1 tsp rosemary
1 tsp sage
1 tbsp lemon juice


  1. Pop the oven to as mark 6 or equivalent.
  2. Scatter all of your prepped veggie onto a baking tray in a single layer.
  3. Mix together oil, salt, pepper, sage, rosemary & lemon juice. 
  4. Pour oil mixture over veggies and make sure everything is coated.
  5. Pop your veggies in the oven for 20 minutes, give them a shake, then sling them back in for another 15-20 minutes.
  6. Dump on a plate.
  7. Fork it into face.
  8. Feel full & satisfied.




















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