How To Make A Banging Veggie Roast

Us vegetarians and vegans all know what it’s like when you first give up meat, especially on a Sunday. Whilst everyone else tucks into a big filling chicken or piece of beef, you’re often left tucking into the overcooked broccoli and carrots. During my time so far as a veggie, finding a good and inexpensive alternative to the meaty bit has been tough – but I’ve finally cracked it.

This meal is the ultimate meat-free experience. If you’re looking for a vegan alternative, replace the cheese with a cashew cheese or leave it out altogether and use couscous or rich roasted tomatoes instead. And, of course, don’t be liberal with the roast potatoes!

Roasted Squash Stuffed With Cheesy Vegetables (Serves 2)

Ingredients

A large squash chopped in half with seeds and fleshy centres scooped

One onion sliced

A whole head of broccoli chopped

A clove of garlic

75g of cheese, plus extra for topping

A dash of soya or cow’s milk

A large tablespoon of cornflour

Two carrots sliced

Eight or nine baby potatoes, halved

Seasoning

 

Pre-heat the oven to Gas Mark 6/200C. Arrange your two squash halves onto a baking tray, drizzling over with olive oil, a spoonful of honey and seasoning. Place the tray into the oven and cook the squash for around 30-40 minutes.

Taking your baby potatoes, place these into a saucepan and fill with boiling water. Turn the hob onto a medium heat and keep the potatoes cooking until they begin to feel soft. Once they do, remove from the heat. Slide out the baking tray and arrange your potatoes onto one side, with the chopped carrots going on the other side. Drizzle these with olive oil, a dose of honey, breadcrumbs and seasoning before placing the tray back into roast.

When the squash is just about done, add a steamer to your saucepan and fill with the broccoli. You only want to steam the florets for 5 minutes maximum, just to get them to soften their crunch a little.

For the cheese sauce, heat up a large spoonful of butter. As the butter begins to melt, drop in a spoonful of cornflour and, at the same time, add soya or cow’s milk. Continue to stir as you add, making sure that the sauce doesn’t stick to the bottom of the pan. Remove from the heat once the mixture starts to thicken and then add your grated cheese.

Once the broccoli is done, slide out your baking tray and fill the squash with the florets, crushed garlic and onion slices first, topping this with the cheese sauce and then finishing off by grating cheddar over the top and sprinkling a fine layer of pepper. Add this to the oven for a further 5 minutes to melt the cheese.

Serve up on its own and be the envy of every meateater at the table, or add gravy for an even better Sunday roast. This recipe is perfect for big student roasts, family get-togethers and, with everything cooked on one tray, catering for vegetarian guests as part of a larger roast.