Vegan Alkaline Roast


750g roasting potatoes
1 tbsp coconut oil
Sea salt & pepper
2 garlic cloves
3 florets cauliflower
2 carrots
2 florets broccoli
150g frozen peas
1 large cabbage leaf
Vegetarian gravy stock
Condiments to serve – cranberry sauce, mustard, tomato


Time: 60 minutes

Calories: 750

Wash and chop the potatoes into half or quarters, depending on
their size. Place them in a roasting tray, add the coconut oil and
season with salt, pepper, and 2 cloves of garlic. Place in a
preheated oven and roast for 45-60 minutes, turning halfway
through, at 220 degrees Celsius, and until golden brown.
Chop the vegetables and boil or steam for 5-10 minutes in the last
15 minutes of the potatoes cooking. Drain the veg and makeup
the gravy with boiling water. Serve all together with mustard,
cranberry sauce or ketchup and the gravy

Nutritional Benefits

Potatoes are a great source of potassium, fiber Vitamin C and
niacin. They have good blood-pressure-lowering properties and
their Vitamin B6 enhances brain activity and builds your cells. The
vegetables are packed full of antioxidants and minerals, which are
great for anti-aging and fighting cancer.

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