Meatloaf Glazed Vegie Roast with Mash and Beans
Prep
15 min
Cook
35 min
Serves
4
Skill
Vegetarian
.jpg?format=webp&width=1376 "Meatloaf Glazed Vegie Roast with Mash and Beans")
Prep
15 min
Cook
35 min
Serves
4
Skill
Ingredients
- 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
Nutrition per serving
1330 kJ
energy kj
26 g
protein
3 g
saturated fat
6.4 g
dietary fibre
53 g
carbohydrate
22 g
sugars
892 mg
sodium
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve slices of the roast with a serve of mash potato and green beans.
Tips
- 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
Nutrition per serving
1330 kJ
energy kj
26 g
protein
3 g
saturated fat
6.4 g
dietary fibre
53 g
carbohydrate
22 g
sugars
892 mg
sodium
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve slices of the roast with a serve of mash potato and green beans.
Tips