Ingredients

• Ingredients 1 head cauliflower 12 new potatoes 12 long stem broccoli 4 carrots 2 cloves garlic 2 tbsp olive oil Mint sauce Vegan gravy granules Salt and pepper

Preparation

• Preparation Serves 4 Method Chop carrots and potatoes and place in an oven proof dish, drizzle with olive oil, finely chopped garlic and sprinkle with salt and pepper. Slow roast at 150-160 degrees Celsius for 1 hour. Chop the cauliflower (minus the leaves) and boil in salted water until soft, drain and put in a food processor with a teaspoon of mixed herbs, a pinch of salt and a drizzle of olive oil. Blend until smooth. Lightly toss the broccoli in olive oil with a little salt and pepper in a pan over a high heat for 1-2 minutes. Put gravy granules in a jug with a heaped teaspoon of mint sauce. Add boiling water to your preferred consistency and serve.