Hearty Sunday Tempeh Roast

• 360g (2 packs) Mediterranean Tempeh Pieces
• 8 teaspoons oil for cooking
• 4 large chopped white potatoes
• 3 sprigs of rosemary
• A pinch of salt and pepper
• 2 sliced parsnips
• 4 large chopped carrots
• ½ thinly sliced head of cabbage
• 50g vegan butter
• 1 finely chopped onion
• 1 teaspoon of crushed garlic
• 4 tablespoons of all-purpose flour
• 240ml coconut milk
• 2 tablespoons of dark soy sauce
• 480ml vegetable stock
• 1/2 teaspoon ground black pepper
• Sea salt to taste

1. Pre-heat the oven at 180ºC.
2. Place the potatoes in a saucepan and cover with water.
3. Bring the water to the boil and cook for 10 minutes, until par-boiled.
4. Remove the potatoes from the water, add them into a bowl and shake the bowl for 3 minutes until the potatoes look fluffy.
5. Add the fluffy potatoes to a baking tray, and coat with 5 teaspoons of oil, rosemary, salt and pepper until evenly covered.
6. Place in the oven for 45 minutes, until browned and crispy.

In a separate baking tray...

1. Add the parsnips and carrots, along with 2 teaspoons of oil.
2. Place in the oven and cook for 30 minutes, until soft and lightly browned.

To make the gravy...

1. Add the vegan butter to a saucepan and let it melt.
2. Add the chopped onions and garlic and fry in the butter until very soft and translucent.
3. Mix the flour and a little of the coconut milk together and mix it into a paste.
4. Add the rest of the coconut milk to the paste and whisk it in so that the flour and coconut milk is well combined and free of lumps.
5. Add the flour and coconut milk mix to the saucepan along with the soy sauce and vegetable stock and whisk together.
6. Bring to the boil, whisking constantly and  let it boil for a few minutes until it thickens. You don’t need it to get very thick, because you want it to be a nice, pourable consistency.
7. Add some black pepper and then sea salt to taste.

And finally...

1. Steam or boil the cabbage for 10 minutes, until soft.
2. Heat 1 tsp of oil in a pan over medium heat.
3. Add in the tempeh pieces and cook for 3 minutes, stirring occasionally.
4. Plate up the potatoes, parsnips, carrots, cabbage and bites, and generously drizzle with the gravy. Serve and enjoy!