Veggie Roast

Sunday Supper -

One of my favorite meals growing up was a pot roast supper on Sunday.  It isn't that I miss the Roast part of the dish... I really really liked roasted potatoes and carrots in a bouillon.  Becoming a vegetarian a gazillion years ago, I missed those little vegetable guys that came from pot roast and were awesome reheated with ketchup.  I decided to try making a veg-friend version of the dish by substituting roast with Quorn Ck'n Cutlets and using vegetable broth as the much needed liquid to steam the veggies.

Ingredients: 
 (serves 4)
10-12 medium red potatoes
8 carrots
1 white onion
4 Quorn cutles (4 come in a box)
1 cup of vegetable Broth
seasoning to taste ( I use a miracle blend of sea salt, pepper, parsley, ogegeno)

Preheat the oven to 375 degrees

Rinse the vegetables

Quarter the red potatoes and place them in a 9x13 baking dish/pan

Cut the carrots into 3.  I leave the skin on because that is the way Momma use to do it but you can peel the carrots to make your picky 6 year old happy!

Coarsely chop the onion and layer that in the dish

Sprinkle some "miracle blend" seasoning (aka sea salt, pepper, parsley, oregano) and pour 1 cup of vegetable broth over the entire dish

 Nuke the cutles for about 2 minutes to unthaw them.  Cut each cutlet into 3 pieces and layer on top of the vegetables.

Cover with tinfoil and bake for 60 minutes.

Pull out of the oven and serve up this hearty, healthy (aproximately 400 calories) and satisfying Sunday dish!