Fancy Veggie Roast with Cream Sauce

Written by Kajsa IngelssonOctober 25, 2020

With a lot of various holidays coming up, I want to share some easy vegan dishes that you can whip up without massive effort. This is the first one in line.

I know it can be tricky to stray away from the tradition of serving turkey, ham or sausage.

But we have entered a new era on earth, an era of compassion where we treat all creatures with respect.

Be part of it my friends, it’s really not hard and it feels right and good in the soul and heart. You live and feel lighter. It just takes some adjustment, as all new things. I’m here for you. You are always welcome to send me a message if you have any questions or concerns. I care about you as I care about the animals and our planet. You know why? Because we are all one.

Now let’s get cooking.

Fancy Veggie Roast with Cream Sauce and Pumpkin Seed Salad

About 35-45 min, serves 4 or perfect as side dishes for a holiday!

  • More or less 1 pound (500 grams) potatoes, cut into cloves
  • 3-5 carrots depending on size, cut into cloves
  • 2 beets, peeled and split in 4 cloves (we want them bigger so they stay juicy)
  • 4 cloves garlic, crushed once with the back of the knife and peeled
  • 1 leek, minced (use about half of the green and all the white)
  • 250 grams (9 ounces) brussel sprouts
  • 1 can coconut cream or premium coconut milk
  • High quality salt, I used truffle sea salt
  • 1/2 head boston lettuce or other butter salad
  • A handful of other mixed greens and sprouts
  • 5 tablespoons pumpkin seeds
  • Roasted garlic flakes (optional)
  • 3 tablespoons of your sweetener of choice, i used coconut sugar
  • 200-300 grams (9-10 ounces) Oyster mushrooms
  • 1 hot chili (optional)
  • Coconut oil

How to make it all come together. Right now. (over me).

  1. Put the oven on roast 220°C (420°F)
  2. Peel the beets. Chop the potatoes, carrots and beets. Crush and peel the garlic.
  3. Add to a big oven-safe tray and roast with a generous amount of coconut oil and a big pinch of salt for 25 min, stirring every now and then so they are evenly roasted and coated with the oil.
  4. Roast for 25 min, until a little bit charred and crispy looking. Meanwhile they are roasting;
  5. Wash and dry mushrooms.
  6. If using big mushrooms; Using your hands, shred the mushrooms into small pieces of equivalent size. As the stems of oyster mushrooms are not as fibrous as other mushrooms, you really don’t need to cut it off, except for the very ends of the larger ones. If using small; just leave them babies intact.
  7. Make sure to oil them in all around, you can toss them in a bowl or use your hands for this.
  8. Scatter as they are to the cast skillet or lined oven pan. PRO tip: Arrange mushrooms in a single layer to roast properly.
  9. Place the sliced chili in a corner on the same oven plate.
  10. Bake for about 15 minutes. Stirr the carrots and potatoes. While these guys are baking along side the carrot and potato party;
  11. Make sure brussel sprouts are fresh and rinsed. Cut away the bottoms.
  12. Place in an oven safe pan and add sweetner and a bit of coconut oil. Roast for 12-15 min. Time to make the sauce;
  13. Mince the leek. Put a medium small sized pot on heat with some coconut oil and add the leek. Remember to stir everything in the oven.
  14. Fry for about 3 min, stirring so it doesn’t burn.
  15. Add coconut milk and salt. Big to a boil and reduce to medium low.
  16. Stir occasionally and cook for about 10-15 min. Check in on what’s in your oven! Now for the last step;
  17. Mix all the salad leaves together. Add pumpkin seeds.
  18. Take the whole party out from the oven. Salt and pepper everything to taste.
  19. Serve with crispy onion flakes, a couple of slices of lemon for the juice and maybe some vinegar and olive oil if you are feeling it. Enjoy your meal!