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Roasted Vegetable Medley

Main Course

4 Servings

Roasted Vegetable Medley


  • 4 cups mixed seasonal vegetables (e.g., Brussels sprouts, carrots, sweet potatoes)

  • 2 tablespoons olive oil

  • 1 teaspoon dried herbs (rosemary, thyme)

  • Salt and pepper to taste


  • Toss vegetables with olive oil, dried herbs, salt, and pepper.

  • Roast at 400°F (200°C) for 25-30 minutes until tender and caramelized.

Mushroom Duxelle:

To make a mushroom duxelle, finely chop mushrooms (about 8 ounces) and sauté them in a pan with a bit of olive oil or vegan butter. Add minced garlic, shallots, and thyme for flavor. Cook until the mushrooms release their moisture and it evaporates, leaving a rich, concentrated mixture. Season with salt and pepper. The duxelle should have a paste-like consistency and a deep, earthy flavor. It's an excellent filling for dishes like Vegan Wellington.

Vegan Mushroom Gravy:

For vegan mushroom gravy, start by sautéing finely chopped mushrooms (about 8 ounces) with diced onions and garlic until they're soft and browned. Add vegetable broth (around 2 cups), soy sauce or tamari for umami, and a bit of flour or cornstarch to thicken. Simmer until the gravy reaches your desired thickness. Season with salt, pepper, and any additional herbs or spices you prefer. It's a savory and delicious gravy that pairs perfectly with mashed potatoes, stuffing,

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