🟦Doing Something New: Making Roast Vegan Chicken and Vegetables

Ingredients:

• Carrots, chopped
• Pumpkin, chopped
• Kumara (sweet potato), chopped
• Potatoes, chopped
• Vegan chicken pieces (Quorn and Bluebird brands are very suitable)
• Mushrooms, halved
• Garlic cloves, whole and peeled
• Onions, quartered
• Capsicums, quartered
• Olive oil spray
• Sesame seeds
• Paprika
• Dried rosemary
• Salt and pepper
• Gravy, to serve
• Steamed green vegetables, to serve (e.g. broccoli, beans, peas)

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Instructions:

1. Preheat your oven to 180°C (350°F).

2. Boil the large vegetables — carrot, pumpkin, kumara, and potato — in a pot of water until tender (about 10–15 minutes). Drain well.

3. Prepare a large oven tray by spraying it with oil.

4. Arrange the cooked vegetables evenly over the tray.

5. Add the mushrooms, garlic cloves, onion quarters, capsicum quarters, and chicken pieces on top.

6. Brush all vegetables and chicken with oil.

7. Sprinkle with sesame seeds, paprika, rosemary, salt, and pepper.

8. Roast in the oven for 15–20 minutes, or until the vegetables are lightly browned and the chicken is cooked through.

9. Serve warm with your favourite gravy and a side of steamed green vegetables.