Vegan Holiday roast - cheap, succulent and festive!
A no-oil, WFPB inexpensive 1-ingredient Vegan Holiday Roast that will please Vegans and meat-lovers alike. Just add a little magic blend of herbs and condiments...
The smell of this Vegan Holiday Roast will make everybody rush to your holiday table =) perfect for the Starch Solution as well!
Turn on your oven at 200°C/400°F.
To make this roast you are going to start by carefully washing every nook and cranny of the celeriac. We're not going to peel it, so soak it in warm water & bicarbonate and go at it with a sponge or a Veggie Scub.
Next, create your magic blend of herbs and condiments: in a little bowl mix your rosemary, minced garlic, bay leaves, salt and pepper.
Pat dry your celeriac, and cut thick slices until the middle on the top part. Now place it in your baking dish, and massage it with the herbs, making sure some go in between the slices, spreading them evenly over the celeriac and in between each slice.
* update: If you are not oil-free, you could add a tbsp of oil here, which will help to make the herbs stick to the roast. However, I've done this both ways and now that I'm cooking oil-free I taste no difference whatsoever. It's delicious! *
Cover with some aluminum foil and place in the oven for 1 hour.
In the meantime wash, dry and cut your potatoes in big quarters.
After 1 hour, take the celeriac roast out of the oven, spread the potatoes around it and put it back in the oven uncovered. Depending on your oven, at the 2-hour mark, test the roast: if a fork goes through it smoothly and the top is golden brown, it's ready!
Notes
Serve with steamed broccoli, a fresh salad, your favorite Vegan gravy and whatever else your fancy at your Sunday, Thanksgiving, Holiday or Christmas table. Enjoy!