No pretty pictures, but a fully enjoyed concoction.
In the roasting tin – 2 tbsp olive oil, desert spoon turmeric, tsp saffron, desert spoon mint, ground black pepper.
Winter vegetable mix – equivalent of two medium main crop potatoes (whatever type of potato is your favourite), medium size cauliflower, same of broccoli, 2 carrots.
I have a standard technique of putting the roasting tin in the oven, with oil etc., at around 225 degrees at the same time as giving the potatoes 5/6 minutes in the microwave at full power in a Pyrex container with lid then dropping them in the hot oil, turning over and returning to the oven. Each vegetable gets started off in the microwave in turn – Cauliflower 5 minutes, Broccoli and Carrot 4 minutes.
While the broccoli is in the microwave add half a red onion and 1 clove of garlic (both chopped) to the roasting pan and turn in.
While the vegetables finish browning nicely, mix 2 tsp bouillon, 1 desert spoon of nutritional yeast, 2 tsp soy sauce, 2 cup water. Add this to roast vegetable mix, turn over and brown off a bit more.
The aim is for each vegetable to be just cooked, nicely browned and gently soaked in the sauce.