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–+ servings

Roast Vegetable Reinvention

Catherine BarclayCatherine Barclay
A hearty and flavorful dish that transforms leftover roast vegetables into a whole new meal by combining them with fresh ingredients for a delicious, no-waste creation.
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Course Main Course
Servings 4 servings

Ingredients
  

  • leftover roast vegetables diced into bitesize chunks
  • 1 brown onion diced
  • 2 garlic cloves minced
  • 4 button mushrooms sliced
  • ½ red capsicum (bell pepper) deseeded and sliced thinly
  • 1 tomato diced
  • 1 tbsp low salt soy sauce
  • 1 tbsp nutritional yeast
  • 1 tsp grated ginger
  • 1 tsp grated turmeric
  • grated black pepper to release the benefits of the turmeric

Instructions
 

  • In a frying pan, saute in a little water the onion and garlic until the onion is translucent.
  • Add in the mushroom, tomato, capsicum, grated ginger and turmeric and saute until the tomato breaks down.
  • Add in all other ingredients, saute to heat up, stirring gently and adding in small amounts of water where required to stop the mixture from drying out.
  • Serve with baby spinach, and slices of lemon.
Keyword budget value, plant-based, vegan, wfpb
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