Roasted Potatoes & Carrots W/ Mushrooms
These roasted potatoes and carrots with mushrooms are my replacement for roast beef baked with carrots and potatoes. You get the same delicious flavor without the meat.
Even better topped with your favorite vegan sour cream.
Servings:5. Per Serving (1/5 of the recipe): 384 Calories, 6g Fat, 76g Carbohydrates, 10g Protein, 10g Fiber, 9g Sugar.
- 5 Large Unpeeled, Idaho Potatoes, Quartered
- 5 Large Carrots, 2 Inch Peices, Sliced Diagonally
- 1 Large Onion Quartered
- 1 8oz. Box Portabella Mushrooms, Sliced In Half
- 3 Cloves Garlic, Sliced
- 1 Tablespoon Crushed Dried Rosemary
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Cup Water
- 1/4 Cup Light Soy Sauce
- Salt & Pepper (to taste)
Preheat oven to 425 degrees.
Toss all ingredients together and put in a 12 X 12, 2 inch deep pan. Cover with tin foil and cook for 45 minutes. Uncover and cook for about 15 more minutes. Printer Friendly Version
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