Vegetarian Mince with Roasted Vegetables
Ingredients
- Morrisons meat free mince (about half a bag)
- Water (enough to cover)
- Bisto original gravy
- Oxo meat free beef flavour stock cube
- Onion salt
- Black pepper
- White pepper
- Sarsons gravy browning
- Parsnips
- Carrots
- Chantenay carrots
- Maris Piper potatoes
- Tender stem broccoli
- Rapeseed oil
- Ground cumin
- Morrisons roast potato seasoning
Preparation
Preheat the oven to 190°C.
Cut up parsnips, spray with rapeseed oil, sprinkle with a little ground cumin, and roast for 30 minutes, turning occasionally.
Boil carrots and chantenay carrots for 20 minutes.
Peel Maris Piper potatoes, boil them for 3 minutes with the carrots.
After boiling, spray the carrots and potatoes with rapeseed oil, sprinkle with Morrisons roast potato seasoning, and air fry for 30 minutes in 10-minute cycles.
Cook Morrisons meat free mince with enough water to cover, add Bisto original gravy, Oxo meat free beef flavour stock cube, onion salt, black and white pepper to taste, and Sarsons gravy browning, then simmer until the gravy is dark and glossy, adjusting seasonings as needed.
Boil tender stem broccoli for 5 minutes.
Serve all components together as a complete meal.
Notes
This recipe is inspired by a vegetarian take on traditional mince and tatties, perfect for a Sunday roast.
Adjust seasonings to personal taste for best results.
