Roasted Cauliflower & Veggies

First make the gravy:

  • 2 cups of oil-free vegetable broth (Pacific Brand is great)
  • 1/4 cup of low sodium gluten-free Tamari
  • 1 TBSP maple syrup (optional)
  • 2 tsp vegan Worcestershire
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1 tsp parsley
  • 1/2 tsp thyme
  • 1/2 tsp sage
  • 1/2 tsp smoked paprika
  • 1/2 cup water

Combine all ingredients in a sauce pan and heat until thick, stirring occasionally.

For the roasted vegetables:

  • 1 whole head of cauliflower
  • 4 carrots cut into 1”-2” pieces
  • 4 stalks of celery cut into 1”-2” pieces
  • 1 ½ potatoes per person cut into 1”-2” pieces
  • 1 pint of fresh mushrooms
  • 2 onions quartered
  • ½ cup of vegetable broth

Pour the veggie broth through the bottom of the cauliflower head. Set the head on a roasting pan right side up with the vegetables placed around it. Pour ½ of the gravy over the cauliflower and vegetables. Bake at 450 degrees for 40 minutes covered. Uncover and pour the rest of the gravy over the cauliflower and vegetables and bake another 30 minutes.