Name: Vegan Oven-Roasted Vegetables
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Red potatoes - 6 small; Leeks, chopped - 4 small; Carrots, peeled and cut into large chunks - 4 large; Red onions, peeled and quartered - 2 medium; Red bell peppers, seeded and cut into wide strips - 2; Fresh shiitake mushrooms, stems removed - ½ pound; Olive oil, or more as needed - 1 tablespoon; Thyme - ½ teaspoon; Salt - ¼ teaspoon; Pepper - ¼ teaspoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Oven-Roasted Vegetables

1. Red potatoes - 6 small

2. Leeks, chopped - 4 small

3. Carrots, peeled and cut into large chunks - 4 large

4. Red onions, peeled and quartered - 2 medium

5. Red bell peppers, seeded and cut into wide strips - 2

6. Fresh shiitake mushrooms, stems removed - ½ pound

7. Olive oil, or more as needed - 1 tablespoon

8. Thyme - ½ teaspoon

9. Salt - ¼ teaspoon

10. Pepper - ¼ teaspoon

How to cook deliciously - Vegan Oven-Roasted Vegetables

1. Stage

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until tender, about 20 minutes. Drain well.

2. Stage

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 13x9-inch baking dish.

3. Stage

Cut each potato into 2 to 3 large slices and arrange pieces at ends of the prepared baking dish. Set leeks next to potatoes, then arrange carrots, onions, red peppers, and mushrooms over and around the leeks and potatoes. Drizzle vegetables with olive oil and sprinkle with thyme, salt, and pepper.

4. Stage

Roast in the preheated oven, basting with pan juices every 15 minutes, until vegetables are tender when pierced with a fork, 45 to 60 minutes.