- 1 Vegie Delights TM Vegie Roast
- 1/4 cup No Added Salt tomato paste
- 1/3 cup Salt Reduced BBQ sauce
- 1 tsp onion powder
- 1 tsp paprika
- 1 tbs maple syrup
- 2 tbs apple cider vinegar
- 600g mashing potatoes, eg. Desiree or Dutch cream
- 60g margarine/table spread
- 1/3 cup So Good Soy milk
- 240g green beans, trimmed
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Meatloaf Glazed Vegie Roast with Mash and Beans
Serves: 4
Prep: 15
Cook: 35
Ingredients
Method
Step 1
Preheat the oven to 180°C. Combine the tomato paste, BBQ sauce, onion powder, paprika, maple syrup and vinegar into a small bowl and whisk to combine.Step 2
Place the Vegie Roast into a loaf tin lined with baking paper. Brush the top and sides generously with the glaze. Cover the tin with foil and bake for 20 mins.Step 3
Remove the foil and reglaze the roast, return to the oven for 10-15 minutes without the foil covering. The glaze will now start to caramelise on top. Allow the roast to rest for 5-10 minutes as you finish off the vegetable prep.Step 4
Peel the potatoes and chop into smaller pieces. Place in a saucepan of boiling water and boil for about 15-20 minutes or until soft. In the last 2 minutes of cooking add the trimmed beans on top to quickly blanch. The beans only need a minute or two to slightly soften and you’ll notice their green colour intensifies.Step 5
Drain the water and put the beans aside to serve. Add the margarine and milk to potatoes, season and mash. If you have a potato ricer, putting the potatoes through the ricer first will result in a creamier mash.Step 6
Serve slices of the roast with a serve of mash potato and green beans.
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