One-dish "roasted" veg in gravy

Name: One-dish "roasted" veg in gravy
Yield: 2 servings
Cuisine: British
Ingredients: 200 g broccoli (one medium stalk, cut into florets); 200 g carrots (4 or 5 smallish carrots, chopped into chunks); 1 onion; 1 tsp minced garlic (or 1-2 chopped cloves); 1 veg stock cube, or 1 tsp veg bouillon powder; 350 ml hot water; 1 tsp cornflour; A few drops of gravy browning; Optional - herbs

Angela 🥗 @Angela

Ring the changes - cook the trimmings together!

This version is made without oil for a lower-fat option: so just the veg and gravy is under 150 calories per person.

(I also added meat-free chick*n breasts to cook on the top, which brought the total up to about 350 calories. Yeah - just don't ask about my roast potatoes!)

Ring the changes - cook the trimmings together!

This version is made without oil for a lower-fat option: so just the veg and gravy is under 150 calories per person.

(I also added meat-free chick*n breasts to cook on the top, which brought the total up to about 350 calories. Yeah - just don't ask about my roast potatoes!)

Angela 🥗 @Angela

Ring the changes - cook the trimmings together!

This version is made without oil for a lower-fat option: so just the veg and gravy is under 150 calories per person.

(I also added meat-free chick*n breasts to cook on the top, which brought the total up to about 350 calories. Yeah - just don't ask about my roast potatoes!)

Ring the changes - cook the trimmings together!

This version is made without oil for a lower-fat option: so just the veg and gravy is under 150 calories per person.

(I also added meat-free chick*n breasts to cook on the top, which brought the total up to about 350 calories. Yeah - just don't ask about my roast potatoes!)

Saved

Ingredients

2 servings

200 gbroccoli (one medium stalk, cut into florets)
200 gcarrots (4 or 5 smallish carrots, chopped into chunks)
Gravy
1onion
1 tspminced garlic (or 1-2 chopped cloves)
1veg stock cube, or 1 tsp veg bouillon powder
350 mlhot water
1 tspcornflour
A fewdrops of gravy browning
Optional - herbs

Saved

Steps

1

Preheat the oven to 200C.
2

Roughly chop the onion and add that with about half a cupful of the water to a small pan. Stir in the garlic and leave to simmer for a few minutes while you prepare the stock.
3

Dissolve the stock cube (or stir in the veg bouillon powder) with a little hot water. Then stir in the cornflour until it is well mixed and lump free. Pour in the rest of the water and then add the gravy browning and any herbs you have decided to use.
4

Once the onions are softened, pour over the stock and leave that to cook together while you prepare the vegetables.
5

Add the prepared veg to a medium-sized oven proof dish. If you like, add some fake meat to the top (for this dinner, I used Meatless Farm chick*n breasts). Pour over the gravy.
6

Cook for 30-40 minutes in the oven. Half way through, stir though the veg and turn the "meat" over, making sure it is nice and moist as it cooks. Serve with roast potatoes!