Savory Oven Roast
Prep. Time
15 minutes
Cook Time
30 minutes
Servings
3-4 plates
Difficulty
Easy
Gluten-Free, Nut-Free, dairy-free, egg-free
This recipe focuses on getting clear, sharp seasoning on everything without drowning it in sauce. The seasoning mixture turns into a thin coating that sticks and seasons evenly. I cook the celeriac cubes and the pearl potatoes first so they stay tender, then soak them and the tofu cubes in the sauce before roasting. Fifteen minutes is enough to brown everything and keep the texture tight. So we needed one 3qt pot to pre-cook the potatoes and celery (10 minutes each), a bowl for the sauce, and an oven to give a nice roast to the whole thing. When we travel, something like this is easy to put together in an RV, and it's such a wholesome meal which 2 of our 4 kiddos approve of (our middle 2 boys are too picky for anything beyond bland!) and we loooove every bite too. It is truly a fantastic meal for lunch or dinner, and it reheats well the next day.
Ingredients
1 pack super-firm tofu
1 celeriac (celery root)
2 packs, pearl potatoes
For the Sauce
1 tsp dried chili-lime spice
2 tbsps nutritional yeast
1 tsp consomme (or 2 cups of vegetable broth)
2 tbsps garlic-salt
1 tbsp Italian seasoning dried mix
2 cups water (unless veg broth was added; only 2 cups of liquid in total are needed)
3 tbsps olive oil
Instructions
Preheat the oven to broil (high).
Rinse the potatoes, and place them in a 3qt pot. Fill the pot with water and bring to boil - then reduce the heat to medium-low (mild bubbling should continue).
Cook for 10 minutes, then filter and discard the water.
Cut the potatoes in halves.
Peel the celeriac and cut it to 5-6 slices.
Cut each slice longitudinally to 4, and then cut them crosswise into about 1-2'' cubes.
Cook for 10 minutes, then filter and discard the water.
Remove the tofu from the package (discard the liquid as well).
Cut the tofu block lengthwise into 5 thick slabs, then slice each slab crosswise into 5 wide strips. Turn the strips and cut them into 1-inch cubes.
Making the Sauce and Putting the Dish Together
In a large mixing bowl, combine all the sauce ingredients and mix vigourously until consistent.
Drop all potato halves in the bowl and mix them so they are covered thoroughly. Then, remove the potato halves, and place them on a lined pan sheet. Repeat this step for the tender celeriac cubes and tofu cubes.
Place the pan in the oven and roast for 10-15 minutes or until nicely golden-browned. Please note this step varies in length, depending on the strength of the oven - keep a close eye on the pan, so it doesn't burn.
Notes
Seasoning is really the trick here. You can play with the sauce ingredients, but keep in mind the mix needs to be extra flavorful to grab on to your tofu, potatoes and celeriac, so that the result is not bland.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!