Roasted Potatoes, Carrots & Mushrooms
- COOK
60 Mins - PREP
10 Mins - TOTAL
70 Mins
These roasted potatoes and carrots with mushrooms are my replacement for roast beef baked with carrots and potatoes. You get the same delicious flavor without the meat.
Even better topped with your favorite vegan sour cream.
| Nutritional Facts |    |
| Servings 5 | Serving Size 1/5 of the recipe |
 | | Calories | 389 |
| Fat | 6g |
| Carbohydrates | 76g |
| Protein | 10 |
| Fiber | 10.9g |
| Sugar | 8g |
| Sodium | 534mg | | |
Ingredients
- 5 Large Unpeeled, Idaho Potatoes, Quartered
- 5 Large Carrots, 2 Inch Peices, Sliced Diagonally
- 1 Large Onion Quartered
- 1 8oz. Box Portabella Mushrooms, Sliced In Half
- 3 Cloves Garlic, Sliced
- 1 Tablespoon Crushed Dried Rosemary
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Cup Water
- 1/4 Cup Light Soy Sauce
- Salt & Pepper (to taste)
Directions
Preheat oven to 425 degrees.
Toss all ingredients together and put in a 12 X 12, 2 inch deep pan. Cover with tin foil and cook for 45 minutes. Uncover and cook for about 15 more minutes.
