Vegan Roast with Miso-Glazed Vegetables and Gravy
Ingredients
- 1 fieldroast plant-based Celebration Roast, sliced into 1/4 inch rounds
- 1 lb carrots, parsnips, and turnips, peeled and cut into 1-inch pieces
- 1 medium red onion, peeled and cut into wedges
- 2 sweet potatoes, peeled and cut into 1-inch pieces
- 4 cloves garlic, peeled
- 2 tbsp olive oil
- 3 tbsp white or yellow miso paste
- 2 tbsp rice wine vinegar
- 1 tbsp maple syrup
- 1/2 tsp salt and pepper, to taste
Gravy
- 2 cups vegetable broth
- 3 tbsp nutritional yeast
- 1 tbsp soy sauce or tamari
- 1/2 tsp dijon mustard
- 1/4 cup all purpose flour (sub 2 tbsp cornstarch and 2 tbsp rice flour for gluten-free)
Preparation
Preheat oven to 400 degrees F.
In a large bowl, whisk together olive oil, miso paste, vinegar, and maple syrup.
Add chopped vegetables and peeled garlic cloves and toss to coat, then transfer to a parchment-lined baking sheet and roast for 40-45 minutes until tender and starting to crisp, tossing a few times during roasting.
In a non-stick pan or skillet, heat 1-2 tsp olive oil and brown roast slices until heated through and nicely seared on both sides, then remove from pan.
To make gravy, add vegetable broth, nutritional yeast, soy sauce, mustard, and flour to the same pan and bring mixture to a boil, whisking over medium-high heat until gravy thickens, about 3-4 minutes.
Serve roast with gravy and roasted root vegetables
